Saturday, August 5, 2017

Kaima/Kothu Idli, Podi Idli, Idli Upma & Idli Chaat (Leftover Idli Makeovers)

Leftover idlis got a fabulous make-over by reinventing them as Kaima Idli, Idli Chaat, Podi Idli, and Idli Upma, etc.  Although typically made from leftover idlis, they are amazingly tasty and make great starters, snacks, or even meals. My family loves Kaima, Chaat, Podi, and Upma variations and make a meal of them!

Kaima Idli was apparently popularized in a South Indian restaurant; now they are not only made and served in many Southern as well as Northern Indian restaurants everywhere in various avatars including Idli Chaat. I have eaten different versions in India and the U.S. and all were delicious.

Kaima Idli
Cold idlis are best for frying/baking. When there are lots of leftover idlis, one of these recipes can come in very handy! Idli Upma/Usli is the quickest and easiest and does not require much effort; the others require a little more prep. Except for the Idli upma/usli, the other recipes all start with either pan or deep fried idlis; the idlis may be baked as well.

The spices may be changed as a variation or to suit one's needs or preferences; instead of Sambar powder given in the recipe, you may wish to use Rasam Powder, Biriyani Masala or another spice mix.

KAIMA/KOTHU IDLI 
Note: The following recipe makes delectable Kaima idli. But if making the onion-tomato sauce sounds like too much trouble, flavorful leftover curries like Kurma may be used instead; just reheat the curry and mix the prepared idli pieces in it and you will have Kothu Idli!
Kaima Idli
4 Servings, but may only serve 2!

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

2-3 tsp oil
½ tsp Mustard seeds
½ tsp Fennel seeds (optional)
2 stems curry leaves, thinly sliced
1 onion, diced
1-3 Hot green chiles, cored and minced
½ Green Bell Pepper, diced
½ tsp salt
½ - 1 tsp Sambar powder
½ tsp turmeric
2 large tomatoes, pureed coarsely
4 Green Onions, thinly sliced
2 Tbsp Coriander leaves/Cilantro, chopped

Method:

Cold idlis are best for this; warm or room temp idlis stick and crumbly while frying. Cut each idli into half and halve them crosswise again for a total of 4 wedges.

If pan-frying, heat a seasoned cast iron or non-stick skillet with a little oil - about 1 teaspoon - and cook the idli pieces until golden brown on each side. Let the pieces cook on one side without disturbing until they are browned; then turn over gently and cook on the other sides adding a tiny drizzle of oil as necessary. I used about 1 to 2 teaspoons of oil.

If deepfrying, heat oil sufficient for deep frying; add the idlies to the hot oil. Do not try to turn or otherwise disturb the idli pieces; they will stick to the spoon and fall apart. When they are golden brown, only then flip to cook the other side. Remove and drain on paper towels. Set aside.

Heat the 2 teaspoons of oil in a kadai/skillet/pan and add the mustard & fennel seeds; when they subside popping, add the curry leaves. Wait for the curry leaves to become crisp.

Add the green chiles, diced onions and bell pepper. Saute until the onions are soft. Add the turmeric and the sambar powder. Add the salt. Fry for a minute.

Tip the tomato puree and cook till the tomatoes are cooked. Toss the fried idlies, spring onions and coriander leaves and gently fold to combine.

Remove from heat and serve hot. When eaten immediately, the idlies are a little crisp; but if served a little later, idlies soften and absorb more of the sauce. Both are delicious. Enjoy!
Kaima Idli With Non-Dairy Yogurt


IDLI CHAAT
Idli chaat starts out the same as Kaima/Kothu Idli - cold ildis are cut and either pan or deep fried. Once you have the idli ready, this is easy peasy!

Idli Chaat with Green & Sweet Chutneys
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

Toppings
1 cup Plain Non-Dairy Yogurt
2-3 Tbsp Green Chutney
2-3 Sweet Chutney
2-3 Sev OR Bhujia (Crisp Indian Noodle Snack)
1 Tbsp Red Onions/Green Onions, finely chopped
2 Tbsp Coriander/Cilantro, finely chopped

Method:
Divide the yogurt among 4 small plates or bowls. Plate the prepared idli pieces, drizzle with the chutneys, sprinkle the rest of toppings, and voila! the Idli Chaat is ready to enjoy!

PODI IDLI
For Podi Idli, make pararell cuts into each cold idli to get 4 long pieces, similar to french fries. They are so delicious on their own and do not need any embellishments. I pan-toasted these pictured here.

Podil Idli
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying
3-4 Tbsp Mulagai Podi

Coconut Chutney or Ketchup to serve (optional)

Method:
While the idli pieces are hot after browning, sprinkle the mulagai podi and toss and stir to coat completely. Serve warm or at room temperature. Accompany with coconut chutney or ketchup if desired. Enjoy!
Podi Idli
IDLI UPMA/USLI
This is easiest of all idli make-overs that does not require any cooking at all. Simple and perfect for children or cooking challenged :-). At its simplest form it has only 3 ingredients; but if one is inclined to fancy it up a bit, some sauteed onions, peppers, peas, etc may be added and served garnished with some green onions or cilantro or both.

4 Servings

Ingredients:
6-8 Leftover Idlies, reheated, cooled, and crumbled
1-2 Tbsp Oil, Indian Sesame preferably
1-3 Tbsp Mulagai Podi

Method:
Chop or crumble the cold idlis. The idlis should be reheated well if they are cold; when cold, the starch in the idlis become shrunk, grainy or tuff.

Sprinkle them with a little water and either steam them or reheat them in the microwave oven. Let cool a little so they are no longer hot and sticky; hot idlies would turn to mush if they are handled too much.

Drizzle the oil over the idlies and sprinkle the molaga podi on top; toss and mix until combined thoroughly.  That's it! Eat! Enjoy!

Friday, August 4, 2017

Mysore Rasam (Curry Leaf & Coconut-Scented Tomato Soup With Spices)

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice!

Mysore Rasam
Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like!

Notes: 
It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars, Pitla, Simple Dal, Molakootal, etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty for one recipe. If you are not planning to use the dal within a couple of days, reserve in the freezer until needed. 
Byadagi or Kashmiri chiles are red as well as a bit milder and make a nice red-colored masala; if they are not readily available, use regular hot dried red chiles.
Canned or dried tomatoes work well when fresh tomatoes are not available.

Makes about 6 cups 

Ingredients:

Fresh Masala - Roast and Grind:
1 tbsp Coriander Seeds
1 tbsp Channa dhal
1 tsp Cumin seeds
1/2 tsp Peppercorns
1-2 Red chiles
2 tbsp Dried Grated Coconut

Rasam:
1/4 cup Toor dal 
1-2 Tomatoes, chopped
1 stems Fresh Curry Leaves, torn and crushed by hand
3 tbsp Fresh Coriander/Cilantro, finely chopped 
2 tbsp dried Tamarind OR 1 Tbsp paste + 1 cup of water
1 tsp Salt, or to taste
1/2 tsp Turmeric
1 tsp Jaggery

Thalippu/Tadka:
1 tsp Oil
1-2 Red chiles
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 big pinch Asafetida
1 stems Fresh Curry Leaves, finely sliced

Garnish:
A handful of fresh Coriander/Cilantro

Method:

Pick over, wash and soak the dal for about 30 minutes. Drain, rinse, and cook the dal with 1 1/2 cups of water. Pressure cooking the dal makes it go fast. Let it cool and mash it well adding a little water to make it 2 cups total.

Meanwhile dry roast the ingredients given under to roast and let it cool. Add 1/2 cup of water and grind it into smooth paste.

If using dried tamarind, soak the tamarind in about 1/2 cup of warm water for 10-15 minutes, knead well and extract the juice, repeat kneading and extracting 2 more times with 1/4 cup of water each time for a total of 1 cup of tamarind extract; discard solids. If using paste, add it directly to the pan with the water. Alternately, remove any seeds and tough fibers from the soaked tamarind and add to the roasted spices and grind together.

Use a 2-3 quart/liter saucepan, add the tamarind water, turmeric, salt, chopped tomatoes and the curry leaves. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Stir in the ground paste; add a small amount of water to the blender to gather up the spice mixture and add to the pan. When it begins to boil, reduce heat and simmer for another 5 minutes or so.

Add the mashed dal along with 2 more cups of water and the jaggery. Simmer uncovered until it is foamy on top. Remove from heat.

Prepare the aromatic Thalippu: In a small pan/kadai heat oil; when hot, add mustard seeds, red chiles, and cumin seeds. When the mustard seeds finish popping, stir in asafetida and carefully add curry leaves; cover quickly to avoid hot oil spashing. Turn off the heat immediately, let cool for about a minute, and carefully add to the rasam.

Twist and pinch the cleaned cilantro into small pieces and add to the rasam, cover, and let rest for 5 minutes.

Serve hot with rice or by itself in mugs with papadams. Enjoy!!

Monday, July 31, 2017

Karela (Parikkai) Atho (Burmese Style Bittermelon With Onions, Tomatoes, Peanuts & Sesame)

Given a bag of fresh karelas/parikkai, I wanted to make something new and different with them; thus Karela Atho was created!

Karela (Parikkai) Atho is packed with protein from the peanuts and the aromatic sesame. The combination of the sweet caramelized onions, smoky tomatoes and the rest of the ingredients combine to make the bitter of bittermelons/karelas vanish and produce an amazingly delectable dish. Tried, tested, and terrific!

Note: Almonds/cashews may be substituted for the peanuts if you have a peanut alergy. If karela is not your thing, try making this with zucchini; Zucchini Atho makes fabulous eats! If making Zucchini Atho, cook the zucchini briefly so they do not get mushy.

4 to 6 Servings

Ingredients:

1 lb Bittermelons, about 2 or 3
2 large ripe Tomatoes
2 - 3 Tbsp Oil
1 large Red Onion
1 tsp Jaggery/Organic Coconut or Brown Sugar
1/2 - 1 tsp red chili powder/flakes
1 tsp ground Coriander Seeds
1/4 tsp Turmeric
1 pinch Asafetida
1/2 tsp Sea Salt, or to taste
2 Tbsp fresh Cilantro, chopped
1/3 cup white Sesame Seeds, toasted
1/3 cup roasted Peanuts

Method:

Toast the sesame in a dry skillet until golden and let cool. Roast the peanuts also if they are raw.

Wash all the veggies; thinly slice the onion, mince the garlic, and thinly slice the karelas.

Broil, roast or grill the tomatoes until their skins char and blister. When cool enough to handle, peel and strain out the seeds. Coarsely chop the tomatoes and reserve along with the juices until needed.

Heat 2 tablespoons of the oil in the kadai/skillet and add the onions with a pinch of salt and cook until caramelized and golden brown - they should be on the crispy side. Stir in the red pepper and coriander, cook stirring for a minute, and remove from heat. Add to a bowl and set aside.

Wipe out the kadai/skillet and add the rest of the oil to coat it. Tip in the karela with the turmeric, salt, asafetida, and the jaggery/sugar; cook until tender stirring occasionally adding a tiny sprinkle of water only if necessary.

When karela is tender, tip the onion mixture, tomatoes and half of the cilantro into the kadai/skillet and mix well and turn off the heat.

While the karela is cooking, pound the sesame seeds first using a mortar and pestle until they are crushed well; add the peanuts and crush them coarsely. Reserve a pinch or two of each for garnish.

Stir in the nuts and sesame into the karela.

Let the Karela Atho rest for at least 15 to 30 minutes to let all the flavors meld and marry; it is actually tastier the next day!

Serve hot or warm garnished with the rest of the cilantro, nuts and seeds with rice/roti and dal. 

Enjoy!!

Saturday, July 29, 2017

Kollu Rasam (Horse Gram Rasam - Soup With Tamarind & Tomatoes)

Kollu Rasam
Kollu Rasam is a delicious light soup often served during cold and cough season for its power in assuaging the winter blahs. Kollu is considered very strength-giving and helpful in cold and cough relief as well as maintaining fitness. It is not surprising that kollu is recommended for maintaining fitness; as with other beans, kollu is rich is proteins and fiber and keeps one feeling full longer.

Kollu Rasam is a bonus dish when making other kollu dishes like Kollu Thoran or Puzhukku; decant the excess broth from cooking the kollu and voila! you have the magic ingredient for a lovely new recipe! Kollu Rasam is similar to other rasams like Jeera Charu, Lemongrass Rasam, Everyday RasamAmma Rasam, and Lemon-Lime Rasam.

NOTE: Tamarind gives the rasam a lovely tang; if tamarind is not available, add lime or lemon juice to taste. If using lime or lemon, do use the optional jaggery as it mellows the acidity. If fresh tomatoes are not an option, canned or dried tomatoes work well.

INGREDIENTS:

1 cup dry Kollu OR Reserved Broth from cooking Kollu (Horse Gram)
1 tsp Tamarind Concentrate OR 1 Tbsp dried Tamarind (about half the size of a ping-pong ball)
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp cumin seeds
1/2 tsp black pepper, freshly ground
1-2 tsp Rasam Powder
1 Tomato, chopped
1 tsp Salt, or to taste
1 sprig Curry Leaves, sliced finely
1 tsp Jaggery/Coconut or Brown Sugar (optional)
2 Tbsp fresh Coriander/Cilantro, chopped

METHOD:

Click here for soaking and cooking the kollu. Cook the kollu/horsegram with 3 cups of water in a pan or pressure cooker. Decant the cooking broth and set aside; reserve the kollu for Thoran or Puzhukku.

Soak tamarind in warm water for 15 minutes and make a puree out of it and set aside.

Heat oil in a pan and add mustard seeds, cumin and cook untill it starts to pop; and the curry leaves.

Add in one medium chopped tomato. Add in the salt. Add in the tamarind juice, pepper, jaggery and rasam powder.

Let it simmer on low flame for 10 minutes. Cook the tomatoes till they are soft.

Add in the kollu/horsegram broth. Cook for a few minutes more until rasam begins to foam. Sprinkle the coriander leaves. Remove off heat.

Serve hot with rice or rasam may be served in a cup or mug as part of the meal, or to begin or end one!

Enjoy!!

Kollu Thoran/Sundal/Chundal (Horsegram With Coconut)

Kollu Thoran/Sundal
Kollu Thoran/Sundal/Chundal is a delicious and delightful dish. This homey chundal is an everyday recipe and not served for festivals or special occasions. 

I love savory chundals any time of the day; as snacks or part of a meal. Most whole beans or split legumes may also be used to make chundals, like one of my all time favorite brown chick pea chundal. Dried peas and split legume chundals taste great with a squeeze of lime/lemon.

Although traditionally chundals are made with unsprouted dried legumes, I like to make them with sprouts also. If you have sprouts on hand, it takes just a few minutes to make nutritious and delicious chundal. 

NOTE: Do reserve the cooking broth for making delicious Kollu Rasam; it is an awesome treat and so worth the few minutes it takes to make it! 

4 to 6 Servings of about 1/2 cup each

Ingredients:

1 cup dried Kollu (Horsegram), soaked and/or Sprouted
1/2 tsp salt or to taste
1 pinch Turmeric

Thalippu/Tadka:
1 Tbsp Oil
2 dry Hot Red Chiles, broken in half
1 Tbsp Urad Dal (Optional)
1 sprig Fresh Curry Leaves, finely sliced
1 pinch Asafoetida
2 Tbsp Fresh Coconut, cut into small pieces about the size of corn kernels or shredded

Method:

Sort to pick out foreign objects such as stones and debris, wash, and soak for about 6 hours or overnight in plenty of fresh water in a large bowl or container. Drain, rinse and add fresh water to cover. Bring to a boil, and simmer until soft but not mushy. A pressure cooker makes the cooking very quick. Drain and cool; do reserve the broth for Kollu Rasam or other soups - it is a rich source of soluble fiber, vitamins, and minerals.

If using sprouted beans, cook them in water as mentioned above or steam or just use raw with the seasonings and cook for a few minutes longer until done.

Heat oil in a large kadai (Indian wok) or skillet and add the mustard seeds, urad dal and red chiles. When the mustard starts to pop and the dal is turning pink, stir in asafoetida. Quickly add the coconut pieces, the curry leaves, and the cooked kollu or the raw sprouts along with the salt. Heat stirring for a few minutes until dry and well mixed. (Add a pinch of turmeric if using raw sprouts and cook until tender with a sprinkle of two of water).

Remove the chiles before serving so no one chews on them inadvertently; chiles, other whole spices, or even curry leaves are not generally eaten unless the diner specifically wishes to do so.

Serve hot, warm or at room temperature with rice, breads, curries, etc or as a snack. Enjoy!!



Thursday, July 27, 2017

Mattar Pulav (Fragrant Basmati Rice Pilaf With Fresh Peas)

Matar Pulav With Minty Chopped Salad
Fresh peas are showcased in this saffron-scented mild pulav! A simple and easy recipe, awesome accompanied by succulent Chopped Salad, roasted papadums, chutneys or pickles. Most saucy curries are delicious served alongside -  try Okra (Bindi)-Capsicum Salaan, Aviyal, Korma, any bean dishes like Chole or Rajma, etc. If fresh ones are not an option, use frozen or cooked rehydrated dried peas.

Notes:
Keep the chiles whole for a mild pulav and fish them out and discard before serving; another option is to core and mince the chiles, or use a bell pepper. Keep the core and seeds for a spicy dish.
Do add the mint and cilantro for a delicious pulav; when cooked, mint imparts a lovely mellow flavor.
If you wish the peas to remain bright green, saute them in a tiny bit of oil and a sprinkling of water if needed; cook stirring and shaking uncovered for just a couple of minutes or until done to your taste. Season with a pinch of salt and add to the rice before serving.

6-8 Servings

INGREDIENTS:

1½ cups Basmati Rice
3 cups boiling water
2 Tbsp Oil
½ tsp Fennel Seeds
½ tsp Cumin Seeds
3 Cloves
2-3 Cardamom Pods
1" piece Cinnamon
2-3 Bay leaves
A few of turns of the Pepper mill for freshly ground Pepper
1 medium Onion, finely chopped
3-5 young Green chiles OR 1 small Green Bell Pepper, diced
1 tsp Freshly grated Ginger
1½ tsp Salt
1 tsp ground Coriander
1 tsp Garam Masala
½ tsp ground Kashmiri Chile OR Paprika
3-4 Tbsp Mint leaves, finely sliced in a chiffonade
4 Tbsp fresh Coriander/Cilantro, include stems and leaves, chopped
1 pinch Saffron
2 cups Green Peas, freshly shelled

Garnish:
4 Tbsp toasted, chopped Cashews OR Almonds
A few sprigs Mint & Cilantro

METHOD:

Wash and soak the rice in plenty of fresh water for 30 minutes. 

Drain and rinse the rice.

Soak the saffron in a little warm water - about 2 tablespoons - in a small bowl. 

Heat the oil in a large pan with a lid (a 3-4 quart/liter size will work nicely); swirl to coat the bottom of the pan with oil. When the oil is hot, stir in fennel & cumin seeds, cardamoms, cloves, cinnamon, and bay leaf and let the spices sizzle for about 30 seconds. Stir in the ground pepper.

Tip the onion into the pan and cook until onions are translucent and soft.

Add the green chiles/bell pepper, ginger and cook for about one or two minutes.

Stir in the ground coriander, garam masala and salt and carefully add the boiling water. 

Add the rice, stir to mix well, and bring back to a boil.

Distribute the cilantro and mint evenly over the rice on top.

Turn the heat down to low, cover the pan with a well fitting lid and cook the pulav undisturbed for 10 minutes.

Turn off the heat, drizzle saffron water along with any strands of saffron, sprinkle the peas on top, cover again and let rest for 10 minutes.

Gently fluff the rice. Garnish with the nuts and herbs, serve hot with your favorite accompaniments. Enjoy!!

Sunday, July 16, 2017

Chembu Thal Kadalai Kootu (Taro Leaves & Stems Stew With Chickpeas)

Chembu Thal Kadalai Kootu
Taro leaves and stems are tasty cooked with chickpeas; the coconut and tamarind turn the homey ingredients into this delicious curry! In this photo of the curry, there are both brown and tan chickpeas; they were delicious - one tender but firm and the other very soft.

Although one can get the corms (potato-like parts of the plant), leaves and stems are not usually available for purchase; I grow taro just so I can have leaves and stems for cooking. Choose young stalks and leaves without any yellow telltale signs of age; carefully cut at the base of the plant without injuring the new growth in the center.

It is lovely to have greens from your own garden to make a meal any time. I love collecting various greens and veggies from the garden instead of running to the store especially after being away from home for a few days. I usually keep a stash of cooked chickpeas in the freezer; so it is a breeze to have a yummy homemade curry after eating out for a few days! Check here for information on home-cooked tasty chickpeas as well as various other beans at a fraction of the cost of store-bought ones.

Taro Plant
Notes: Tamarind paste and concentrate are usually available in Indian markets; check to see which kind you have as there is a big difference in the amount used. Blackeyed peas may be used instead of the chickpeas. Fresh or canned tomatoes - about 2 - may be added if you like. For a more or less spicy dish adjust the spices according to your preference.

Chembu Thal Kootu may be prepared thick or thin as you prefer; just increase the water content - with rice it is great to have more liquid whereas with rotis it is great either way. When adding more water, a little more salt and spices may be needed.

As always when cooking with chiles, you may wish to leave them whole so it is easy to fish out and discard at the end of cooking to avoid unpleasant surprises to unwary diners who may be unaware that chiles may be present and typically not eaten.

INGREDIENTS:

12-14 Taro leaves with stems (about 12-14 oz)
1 Tbsp oil
½ tsp Mustard seeds
1-2 dried red chiles, broken into two or left whole
1 tiny pinch Fenugreek seeds
1 stem fresh Curry Leaves, leaves finely sliced
1 large shallot or ½ small onion (optional)
1 tsp Salt
2 tsp tamarind paste OR ½ tsp Tamarind concentrate
1 cup cooked Brown or Tan chickpeas + cooking liquid

Freshly ground Masala (Spice Mix)
½ tsp cumin seeds
1-2 dried Red Chiles
1 tsp uncooked rice
½ cup grated Coconut, fresh/frozen

METHOD:

Prepare the spices and coconut: Grind together the coconut, cumin, rice and chiles using a blender with just enough water to make grinding feasible.

Caveat: Taro leaves and stems may cause skin irritation if you have sensitive skin; you may wish to wear rubber gloves while preparing the them. 

Prepare the taro leaves and stems: Wash the leaves and stems thoroughly. Separate the leaves from the stems by cutting them at the base of the leaf. Keep the leaves and stem separated; they will be added to the pot at different times.

Peel and slice the stems finely; the outer fibers peel off easily sort of like celery. If the stems are young and tender, I do not peel them.

Stack a few of the leaves, then cut in half lengthwise. Roll each half into a cylinder and cut across into a fine chiffonade - very thin ribbons. 

In a large pot (about 2-3 liter or quart) on medium-high, add the oil. When oil is hot, add mustard seeds and dried chile.

Add the fenugreek seeds along with the curry leaves and the onions if using. Reduce heat to low and saute for about a couple of minutes. Add a little water if the onions are dry and sticking to the pan.
Next toss the stems into the pot, stir, add a little water, cover and cook for about 10 minutes over low heat.

Tip in the leaves and a pinch or two of salt. Add a little water or the cooking liquid from the chickpeas, stir and then cover. Reduce the heat to low and cook for about 30-40 minutes. A pressure cooker may be used to shorten cooking time.

Stir occasionally and add water or chickpea cooking liquid as needed so that the greens do not dry out. You may mash the leaves with the back of a spoon or use the immersion blender to obtain a little soft, creamy texture but not into a paste. I like to mash with a spoon to preserve some texture.

Add the tamarind, chickpeas and the ground masala. Stir, cover, and let cook for another 10 minutes. Mash a few of the chickpeas too with the back of the spoon to get a nice and creamy kootu.

Turn off the heat, taste and adjust the salt if necessary.

Serve with rice or roti accompanied by any kind of dry vegetable curry, dal or dried bean curry and chutneys or pickles and papadums. Enjoy!!