Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri
A delicious south indian recipes recipe featuring chickpea tamarind broth recipe - tolerant south indian gala sana surri. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Kondai Kadalai Puli Kuzhambu Recipe, firstly wash and soak black chickpeas in enough water for about 8 to 10 hours or overnight
Step 2: Next add the black chickpeas/Kondai Kadalai in a pressure cooker along with required water and pressure cook it till the cooker releases 8 to 10 whistles over medium heat
Step 3: Let the pressure release naturally
Step 4: It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker
Step 5: Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water
Step 6: You will get approximately 1-1/2 cups of water
Step 7: In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste
Step 8: Keep this aside
Step 9: Next, heat a heavy bottomed pan with a tablespoon oil
Step 10: Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle
Step 11: After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt
Step 12: Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes
Step 13: Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste
Step 14: Add salt to taste and let it cook for about 5 minutes
Step 15: If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open
Step 16: Once done, check the salt to taste and adjust accordingly and serve hot
Step 17: Serve Kondai Kadalai Puli Kuzhambu along with Beetroot Thoran, Keerai Sambar and Steamed Rice for a weekday meal for lunch or dinner or even a diabetic friendly meal