Home / South Indian Recipes / Easy Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri Recipe
Easy Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri Recipe
Lunch

Easy Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri Recipe

Easy Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....

⏱️

15 Min Prep

🔥

30 Min Cook

🍽️

3 Servings

🥗

High Protein Vegetarian

Ingredients

  • 1/2 cup Kala Chana (Brown Chickpeas)
  • 30 grams Tamarind
  • 3 teaspoons Sambar Powder
  • 2 teaspoons Jaggery - powdered
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 tablespoon Sesame (Gingelly) Oil
  • 14 cup Fresh coconut - grated
  • 1 sprig Curry leaves
  • Salt - to taste
  • Water - as required

Instructions

1
To begin making the Kondai Kadalai Puli Kuzhambu formula, firstly wash and soak black chickpeas in enough aqua for about 8 to 10 hours or overnight.Next empty in the black chickpeas/Kondai Kadalai in a pressure cooker along with required aqua and pressure stew it till the cooker releases 8 to 10 whistles over medium toasty.
2
Let the pressure release naturally.It will take a good 20 moments to stew the kala chana/ Kondai Kadalai in the pressure cooker.Meanwhile, soak tamarind in scalding aqua for 10 moments and extract nectar from it by adding aqua.
3
You will get approximately 1-1/2 cups of aqua.In a mixer grinder, whiz the coconut, by adding 1/4 cup of toasty aqua and make a creamy paste.
4
Keep this aside.Next, toasty a heavy bottomed cooking vessel with a tablespoon fat.
5
empty in mustard seeds, fenugreek seeds and let it dehydrated-fry for about 10 seconds and allow it to crackle.After 10 seconds, empty in in the tamarind nectar, curry leaves, sambar ground mix and table salt.
6
Allow the Puli Kuzhambu mixture to come to a brisk bring to a stew for 3 to 4 moments.Once it starts boiling, empty in the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste.
7
empty in table salt to sharp profile and let it stew for about 5 moments.If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu formula, stew for some more time with the cooking vessel open.
8
Once done, check the table salt to sharp profile and adjust accordingly and enjoy scalding.enjoy 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.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
High Protein Vegetarian
Total Time
45 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

30 mins

Total Time

45 mins
#southindianrecipes #lunch #highproteinvegetarian
Author

Master Chef

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