Chickpea Tamarind Broth - Tolerant South Indian Gala Sana Surri

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