Vegetable Kadalai (whole gram) curry is a hearty and nutritious South Indian dish, rich in flavors and textures. This curry combines tender boiled chickpeas, mixed vegetables, and creamy coconut milk, creating a comforting and wholesome meal. Infused with aromatic spices and a touch of curry leaves, the dish offers a delightful balance of earthy, spicy, and creamy notes. Perfectly paired with Indian breads or pulao, it’s a versatile dish that can be adapted with leftover “Sundal” or a coconut paste for variation. A true blend of taste and tradition!

Vegetable Kadalai Curry

Recipe by S Kamala

Course: SidesCuisine: Indian, TamilDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Indulge in the comforting flavors of Vegetable Kadalai curry, a hearty South Indian dish packed with nutritious chickpeas and creamy coconut milk.

Ingredients

French Beans – 8 to 10
Carrot (Big size) – 1
Cauliflower – Half
Kondai Kadalai (Whole Gram) – 1 cup
Big Onion – 1
Tomato – 2
Red Chilli Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 3 to 4 teaspoons
Mustard – 1/2 teaspoon
Curry Leaves – few
Coconut gratings – 1 cup
Salt – 1 teaspoon or as per taste

Directions

Soak Kondai Kadalai (whole gram) overnight or for at least 6 to 8 hours.
Rinse the vegetables and chop them into one-inch pieces. Detach the cauliflower florets. Finely dice the onion and tomato.
Pressure cook the soaked Kadalai with sufficient water for 3 to 4 whistles.
Blend the coconut with a bit of water to extract thick coconut milk.
Heat oil in a kadai, and when hot, add mustard seeds. Once they start popping, add curry leaves and sauté briefly. Then, fry the onions until they turn translucent. Add the tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are well combined. Next, add all the vegetables and stir well. Pour in a cup of water and cover with a lid. Simmer on medium heat until the vegetables are tender. Then, incorporate the cooked Gram (Kadalai) and bring to a boil. Stir in the coconut milk and wait for it to boil once before removing from heat.
Serve with any Indian bread or pulao.

Notes

As an alternative to coconut milk, you can use half the amount of coconut, grind it into a fine paste, and add it to the curry. This curry can also be made using leftover “Sundal.”

Vegetable Kadalai Curry