13 February, 2019
KADALEKALU USLI/GUGGURI/CHICKPEAS SALAD
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 share with the home coming guests. 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 and distribute among the guests. It tastes really good and gives us the nutritional proteins. This tastes yummy when made little more spicy.
Please do check some of the related posts on my blog here – masala corn-pomegranate salad , chickpea-corn-pomegranate salad , hurali kattina saaru-usli , chickpea usli-kattina huli , green chickpeas salad , kadalebele usli/chana dal/split bengal gram salad
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 :
- 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
