Kondakadalai urulaikizhangu varuval | Roasted potatoes and chickpeas | Aloo chana sabzi

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Rice, chapathi | Type: Varuval, Fry-up, Roasted Veg, Vendhaya podi pirattal, Side Dish

Ingredients

• Chickpeas [kondakadalai] – ½ cup [boiled]
• Potato [urulaikizhangu] – 2 [wash, peel & cut in to cubes then parboil]
• Onion – 1 [sliced]
• Dry red chilli - 1
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Urad dal – 1 tbsp
• Bengal gram – 1 tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – 1/2 tsp
• Fenugreek powder – 1 tbsp [dry roast & grind fenugreek seeds]
• Oil – 2 tbsp
• Asafetida a pinch
• Salt to taste

Method

• Heat pan with oil then add mustard seeds. Once it’s spluttered then add Bengal gram, urad dal & onion sauté till soft.
• Add curry leaves, dry red chilli, asafetida & fenugreek powder mix well.
• Add boiled chickpeas & potato mix well. Then add salt, turmeric & red chilli powder sauté well for 3 min.
• Cut of heat & serve hot with rice or chapati.