Chickpea Tamarind Broth Recipe – Tolerant South Indian Kala Chana Curry
Welcome to a delightful culinary journey through the heart of South Indian cuisine with our Chickpea Tamarind Broth, also known as Kondai Kadalai Puli Kuzhambu. This dish, with its tangy flavors and aromatic spices, is not only a treat for your taste buds but also a high-protein vegetarian option that’s perfect for a wholesome lunch or dinner. Combining the earthiness of brown chickpeas (Kala Chana) with the bold taste of tamarind and a blend of spices, this curry is both comforting and invigorating.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1/2 cup |
| Tamarind | 30 grams |
| Sambar Powder | 3 teaspoons |
| Jaggery (powdered) | 2 teaspoons |
| Mustard Seeds | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Fresh Coconut (grated) | 1/4 cup |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Water | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Fat | 6 g |
Preparation Steps
To start your culinary adventure with the Chickpea Tamarind Broth, follow these carefully crafted steps:
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Soak the Chickpeas: Begin by washing and soaking the Kala Chana (brown chickpeas) in ample water for 8 to 10 hours or ideally overnight. This softens the chickpeas and prepares them for cooking.
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Pressure Cook the Chickpeas: Once soaked, drain the water and place the chickpeas in a pressure cooker. Add sufficient water to cover them. Pressure cook on medium heat until the cooker releases 8 to 10 whistles. This should take around 20 minutes. Once done, allow the pressure to release naturally.
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Prepare Tamarind Juice: While the chickpeas are cooking, soak the tamarind in hot water for 10 minutes. After soaking, extract the juice by adding water, which should yield approximately 1-1/2 cups of tamarind juice.
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Make Coconut Paste: In a mixer grinder, blend the grated coconut with 1/4 cup of warm water until you achieve a smooth paste. Set this aside for later use.
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Cook the Spices: Heat a heavy-bottomed pan over medium heat and add 1 tablespoon of sesame oil. Once hot, toss in the mustard seeds and fenugreek seeds. Roast for about 10 seconds until fragrant and allow them to crackle.
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Combine Ingredients: Add the prepared tamarind juice, curry leaves, sambar powder, and salt to the pan. Bring this mixture to a brisk boil, allowing it to cook for 3 to 4 minutes.
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Add Chickpeas and Coconut: Once the mixture is boiling, introduce the cooked chickpeas, jaggery, and the coconut paste. Stir well to combine all ingredients. Season with additional salt if necessary, and let it simmer for about 5 minutes.
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Adjust Consistency: If you prefer a thicker consistency for your Puli Kuzhambu, continue to cook it uncovered for a little longer until it reaches your desired thickness.
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Final Taste Check: Once the curry is ready, do a final taste check to adjust the salt as per your preference.
Serving Suggestions
Serve your delicious Chickpea Tamarind Broth hot, alongside a vibrant plate of Beetroot Thoran, Keerai Sambar, and Steamed Rice. This meal not only serves as a delightful weekday lunch or dinner option but is also a diabetic-friendly choice that is nourishing and packed with flavor.
This Chickpea Tamarind Broth is a testament to the rich culinary heritage of South India, bringing warmth and joy to your dining table. Enjoy the burst of flavors and the satisfying experience of homemade comfort food!
