HomeDiabetic friendly recipes Kadalekalu Usli | Gugguri | Chickpeas Salad |
13 February, 2019

Kadalekalu Usli | Gugguri | Chickpeas Salad |

Posted in : Diabetic friendly recipes, Usli | Kosambari | Salad | Sundal | on by : Divya Suresh Tags: , , , , , , , , ,

ಕಡಲೇಕಾಳು ಉಸ್ಲಿ | ಗುಗ್ಗುರಿ |

As I have mentioned earlier in my posts, this is the recipe from southern parts of India. It is prepared as either evening snack or as an accompaniment with saaru/rasam or made during functions or festivals to offer as naivedya and share with the home coming guests as well

On the day of Ganesha chaturthi and when we perform the ritual of “tottilu (cradle) shastra” for the new born baby, on both the occasions we compulsorily make this chickpeas usli/salad as an offer to God and distribute among the guests.

This gugguri tastes really good and gives us the nutritional proteins. This tastes yummy when made little more spicy.

Some more recipes using chickpeas/Kadalekalu – Kadalekalu southekayi avalakki , Kadalekalu sihi avalakki , chickpeas Paratha , Palak chickpeas , Tomato-chickpeas rice , Chickpeas-beetroot Palya , hyderabadi aloo chole , Punjabi (satvik) chole , chole bhature , Chole almond tikki chat

Ingredients : measuring cup used – 250 ml

  • Chickpeas/Kadalekalu – 1 cup (yielded 2&3/4 cups after soaking)
  • Water – 2&3/4 cups

For Tempering :

  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Green chilli – 4 to 6 (1 tbsp)
  • Coriander leaves – 1&1/2 tbsp
  • Curry leaves – 2 strings
  • Grated fresh coconut – 1/2 cup
  • Sugar – 1/2 tsp
  • Lemon juice – 1 tbsp (adjust)
  • Salt – to taste
  • Hing – 1/8 tsp

PROCEDURE :

  • Cook chickpeas by adding 2&3/4 cups of water in a cooker until 4 to 5 whistles and allow it to cool, pass it through the strainer and collect the legume/chickpeas stock in a vessel
  • Heat oil in a pan add in mustard seeds, when they crackle add green chilli, curry leaves, coriander leaves, hing and saute for a while
  • OR
  • Grind together coconut, green chili, coriander leaves, hing and curry leaves coarsely and then add it to the pan along with chickpeas and further proceed with the recipe (refer Kabuli salad below)
  • Now add in cooked chickpeas, sugar, coconut & salt, mix everything well
  • Remove from the heat and add in lemon juice and mix again well

We can make salad/usli in the above mentioned same method using cow peas/lobia/alasande kalu by replacing chickpeas. It’s just one difference, that is… no need to soak the cow peas or lobia, just cook it un till soft in the pressure cooker (up to 4 to 5 whistles) and rest follow the same method

However you can have a look at some more Usli or Kosambari recipes, like –