Easy Sprouted Kadalai Curry Recipe with Rich Peanut Masala Paste

Looking to elevate your daily breakfast routine with something rich, comforting, and packed with protein?

                              

Look no further than this Sprouted Kadalai Curry with a rich Peanut Masala Twist! While traditional South Indian black chickpea curries rely heavily on plain coconut, this version introduces roasted peanuts, poppy seeds, and aromatic whole spices ground into a luscious, velvety paste. The nutty undertones of the peanuts beautifully balance the earthy flavor of sprouted kala chana and the freshness of broad beans, creating a deeply satisfying gravy. Perfect for scooping up with soft, pillowy idlis or tearing apart crispy dosas, this vibrant curry is about to become your family's new favorite morning staple. Let’s dive straight into how you can make this magic happen in your kitchen!

Ingredients

For the Peanut Masala Paste

• ½ cup Onions, chopped
• 3 tsp Coconut, grated
• 3 tsp Peanuts, roasted
• 5–6 Garlic cloves
• 2–3 Dry red chilies
• 2 tsp Poppy seeds (Khus Khus)
• 1 tsp Coriander seeds (Whole Dhanya)
• 1 tsp Peppercorns
• 1 tsp Cumin seeds (Whole Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 1 tsp Garam masala

For Tempering

• 4 tsp Cooking oil
• 1 tsp Mustard seeds (Rai)
• ½ tsp Cumin seeds (Whole Jeera)
• 3–4 Dry red chilies, broken
• 7–8 Curry leaves

Other Ingredients

• ½ cup Black chickpeas (Kadalai / Kala Chana) – pressure-cooked for 2 whistles (or use sprouted kadalai)
• ½ cup Onions, finely chopped
• ½ cup Tomatoes, finely chopped
• 3–4 tsp Broad beans (Avaraikkai / English beans), chopped
• 1 tsp Salt (adjust to taste)

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Step-by-Step Method

Step 1: Prepare the Peanut Masala Paste

1. Heat a small pan and sauté the chopped onions, garlic, and grated coconut until light golden brown. Remove and let it cool completely.
2. In the same pan, dry-roast the poppy seeds (khus khus), dry red chilies, coriander seeds, peppercorns, and cumin seeds until aromatic. Set aside to cool.
3. Transfer the sautéed onion mixture, roasted spices, roasted peanuts, asafoetida, and garam masala to a blender. Grind with a little water into a smooth, thick paste.

Step 2: Temper the Aromatics

1. Heat 4 teaspoons of oil in a heavy-bottomed pan or kadhai.
2. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken red chilies, and curry leaves. Fry for a few seconds until fragrant.

Step 3: Cook the Vegetables

1. Add the finely chopped onions and chopped avaraikkai (broad beans) to the tempering. Sauté until the onions turn translucent.
2. Mix in the chopped tomatoes and cook until they turn soft and mushy.

Step 4: Simmer the Curry

1. Pour in the prepared peanut masala paste and stir well to combine with the vegetables.
2. Add the cooked (or sprouted) kadalai along with its cooking water if needed to adjust the consistency.
3. Season with salt, cover, and let the gravy simmer for 5–7 minutes on medium-low heat until the raw flavors disappear and the oil begins to separate.

Serving Suggestion

Serve this rich and aromatic Kadalai Curry hot alongside soft idlis or crispy dosas

    

Kovakkai Chutney Recipe | Easy South Indian Tindora / Coccinia Chutney

Thinking this is a weird recipe? Don’t worry — I thought the same at first! 😊
I first came across this Kovakkai Chutney recipe in Kumudham Tamil magazine, and honestly, I was quite curious. Later, I decided to give it a try… and believe me, I absolutely loved it!

Even my husband, who is usually very choosy about what goes on his plate, enjoyed it so much. So if you’re wondering whether kovakkai (tindora / ivy gourd / coccinia) can actually make a tasty chutney — the answer is yes!

This easy South Indian kovakkai chutney is a unique and healthy side dish that pairs beautifully with dosa, idli, paniyaram, or even hot rice. It is simple to make, flavourful, and a wonderful way to include more vegetables in your breakfast.

In traditional home remedies, kovakkai (ivy gourd) is often valued for its nutritional and medicinal properties. It is commonly believed to support overall wellness and makes a nourishing addition to everyday meals.

If you are looking for a different chutney recipe without coconut, this tindora chutney is definitely worth trying. Serve it with your morning dosa for a wholesome and delicious breakfast combo!

Ingredients

• 1 cup kovakkai (tindora / ivy gourd / coccinia), chopped
• 1/4 cup onion, chopped
• 1–2 small pieces tamarind
• 2 green chillies
• 4–5 garlic cloves
• 4–5 curry leaves
• Salt to taste

For tempering

• 1/2 tsp mustard seeds (rai / kadugu)
• 1/2 tsp urad dal
• A few curry leaves
• 1 tsp oil

Method

1. Heat a little oil in a kadai.
2. Saute the onions, chopped kovakkai, green chillies, and garlic cloves for about 10–15 minutes until softened and lightly cooked.
3. Let the mixture cool completely.
4. Transfer to a mixer jar and blend with the tamarind and salt to a smooth or slightly coarse chutney consistency.
5. Heat oil for tempering and add mustard seeds, urad dal, and curry leaves.
6. Pour the tempering over the chutney and mix well.
7. Serve fresh with dosa, idli, paniyaram, or rice.

Serving Suggestion

This is what I call a healthy South Indian breakfast combo — warm dosa with this flavour-packed kovakkai chutney is just perfect!