Dry anchovies and chickpea kuzhambu recipe

INGREDIENTS:

1. Chick pea - 1 cup
2. Big potato - 1
3. Dry anchovies - 2 handful
4. Thick coconut milk - 1/2 cup
5. Chopped onion - 2
6. Chopped tomato - 2
7. Ginger, garlic paste - 2 teaspoon (tsp.)
8. Slit green chili - 2
9. Curry leaf - 2 sprig
10. Tamarind - gooseberry size
11. Chili powder - 2 teaspoon (tsp.)
12. Turmeric powder - 1/2 teaspoon (tsp.)
13. -- For tempering --
    1. Mustard seed - 1/2 teaspoon (tsp.)
    2. Cinnamon stick - a piece
    3. Clove - 3
    4. Oil - 1 tablespoon (tbsp.)
14. Salt - as needed

PREPARATION:

1. Soak chickpea overnight and cook them. Keep them aside with the cooked water.
2. Chop the potato into big pieces.
3. Clean the dry anchovies.
4. Soak tamarind in 1/2 cup of water and take the juice.
5. In a pan heat oil, add mustard seed, cinnamon stick, cloves. Once the mustard seeds stop splattering; add the onion, curry leaves, green chilies and sauté until the onion is half sautéed.
6. Now add the ginger, garlic paste and sauté until the raw smell of the paste is gone.
7. Now add the potatoes, dry anchovies, turmeric powder, salt and sauté until the potato is sautéed. NOTE: careful with salt usually dry fish have salt.
8. Now add the tomatoes, chili powder and sauté until the tomato becomes mushy. Once the tomato is sautéed add the cooked chickpea along with the water, tamarind juice and bring to boil.
9. Cook the kuzhambu until the vegetable are cooked and reduced in volume i.e. until oil starts to separate.
10. Now add the thick coconut milk and boil once. Now remove from heat and serve.

NOTES:

1. Goes well with rice, puttu, iddiyappam