Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri
A high protein South Indian Recipes recipe with kala chana (brown chickpeas), tamarind, teaspoons sambar powder. Ready in 45 min, serves 3.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 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
water - as required - 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
water - as required - 3
Let the pressure release naturally
- 4
It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker
kala chana (brown chickpeas)(1/2 cup) - 5
Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water
tamarind(30 grams)water - as required - 6
You will get approximately 1-1/2 cups of water
water - as required - 7
In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste
fresh coconut - grated(14 cup)water - as required - 8
Keep this aside
- 9
Next, heat a heavy bottomed pan with a tablespoon oil
- 10
Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 11
After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt
tamarind(30 grams)teaspoons sambar powder(3)sprig curry leaves(1)salt - to taste - 12
Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes
- 13
Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste
teaspoons jaggery - powdered(2)fresh coconut - grated(14 cup) - 14
Add salt to taste and let it cook for about 5 minutes
salt - to taste - 15
If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open
- 16
Once done, check the salt to taste and adjust accordingly and serve hot
salt - to taste - 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
teaspoons sambar powder(3)
Rate this recipe
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Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri
A high protein South Indian Recipes recipe with kala chana (brown chickpeas), tamarind, teaspoons sambar powder. Ready in 45 min, serves 3.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 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
water - as required - 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
water - as required - 3
Let the pressure release naturally
- 4
It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker
kala chana (brown chickpeas)(1/2 cup) - 5
Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water
tamarind(30 grams)water - as required - 6
You will get approximately 1-1/2 cups of water
water - as required - 7
In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste
fresh coconut - grated(14 cup)water - as required - 8
Keep this aside
- 9
Next, heat a heavy bottomed pan with a tablespoon oil
- 10
Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 11
After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt
tamarind(30 grams)teaspoons sambar powder(3)sprig curry leaves(1)salt - to taste - 12
Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes
- 13
Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste
teaspoons jaggery - powdered(2)fresh coconut - grated(14 cup) - 14
Add salt to taste and let it cook for about 5 minutes
salt - to taste - 15
If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open
- 16
Once done, check the salt to taste and adjust accordingly and serve hot
salt - to taste - 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
teaspoons sambar powder(3)
Rate this recipe
