How to prepare Kondakadalai Sabzi in Tamil Nadu Style

Ingredients required for preparing Sabzi Masala Powder


Sabzi Masala is not same as the garam masala or any other masala that is prepared with the Indian spices. For preparing sabzi masala some special ingredients is required and those spices and ingredients are easily available in any Indian Markets. Collect them from a store nearby and start with the preparation of Sabzi masala with the ingredients list that is mentioned below.

Coriander Powder (Kothamalli) - 1 Tbsp 

Cumin Seeds Powder (Jeeragam) - 1 Tsp

Red Chilli Powder (Mizhagai Vathal) -1 Tsp
Pepper Powder (Mizhagu) - 1 Tsp

Poppy Seeds Powder (Kasa-Kasa) - 1 Tsp

Seemai Kichchilli Kizhangu / Poolan Kizhangu Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Cinnamon (Lavanga Pattai) - 1 Inch Piece Powdered
Himalayan Salt (Intuppu) - Black and Red each 1 Pinch

Dry Fenugreek leaf (Ularndha Vendhaya Keerai) Powder - 1 Pinch

Black Cardamom (Karuppu Yaelakkaai) Powder - 1 Pinch

Rock Flower (Kalpaasi) Powder - 1 Pinch

All the above said ingredients may be available as powders in groceries. If it is available as powder your job will be made easy. If not that will not be a big work. Only thing that you have to do is, take all the ingredients that is as whole in a dry mixer jar and make it as a fine powder.

You can make more amount of this sabzi masala and store it for multiple usage. Store it in a airtight container for future usage so that the Sabzi masala does not lose its flavor, taste and color.

Other Ingredients needed for cooking Kondakadalai Sabzi in Tamil Nadu Style

Oil - 2 Tsp

Onions - 1/4 cup

Tomatoes - 2 Big

Green Chillies - 3 Nos.
Garlic - 4 to 6 Pieces

Ginger - 1 Inch Piece
Cloves - 2 or 3 Buds

Green Cardamom - 2 Pieces

Konda kadalai / Chick Pea - 2 cups
Asafetida - a pinch

Salt - as much as required

Preparation procedures for cooking Kondakadalai Sabzi in Tamil Nadu Style

Collide the green Cardamom using grindstone.

Chop the onions into small pieces with the help of a chopping board.

Mash the tomatoes and remove the seeds and the skin from it. This will give better taste to the dish.

Split the green chilies into half. Do it lengthwise.

Peel and clean the garlic and ginger and grind it into a fine paste.

Put the Chickpeas in a cooker and add required amount of salt and water to it. Cook it for a whistle.

Now let us cook Kondakadalai Sabzi in Tamil Nadu Style

Take a pan and add some oil to it and let it to heat in medium flame.

Once the oil is hot enough put the green cardamom and cloves to it.

After it fries for few seconds add the chopped onion to it and saute in high flame for some time. Let the onions to lose its color and turn to golden brown shade.

After this add the ginger and garlic paste and let that too to fry very well in low flame. It should get the brown sade. Only then the raw smell from the ingredients will get vanished.

Then add the mashed tomato and further let this to cook for few minutes in medium flame. After all these ingredients get cooked well put the green chilies, Sabzi masala powder and cooked chickpeas to it. Then mix all these ingredients and let them all to blend well by allowing it to cook in closed pan for some time in low flame.

Finally add asafetida and salt before shutting down the flame.

Now Chickpea Subzi in Tamil Nadu Style is ready to serve. You can serve this dish hot with any main dishes like rice, Roti, Naan, Chapati and Poori.