Chickpeas Tamarind Curry (Kadala Pulincurry)
Ingredients for Chickpeas Tamarind Curry (Kadala Pulincurry):
1. White chickpeas – 1 cup
2. Coconut oil – 2 big spoons
3. Curry leaves – 2 stems
Red chillies – 4
Fenugreek – ¾ small spoon
Urud dal (black gram dal) – 1.5 small spoons
4. Coconut – ½ of small sized, scrapped
5. Tamarind – Gooseberry sized, squeezed adding sufficient water
6. Turmeric powder – ½ small spoon
Salt – For taste
7. Mustard – ½ small spoon
How to prepare Chickpeas Tamarind Curry (Kadala Pulincurry)?
1. Soak white chickpeas for a few hours and cook it adding sufficient water.
2. Heat oil in a pan and roast ingredients no: 3.
3. Allow the contents to cool, and grind it to a fine paste along with coconut.
4. Boil tamarind juice, turmeric powder, salt and chickpeas together in a pan.
5. Add coconut paste and boil well. Put off the flame.
6. Heat oil in a pan and sputter mustard seeds.
7. Add this oil to the curry and serve.
Note: You can also add onions/shallots to this curry if you please.
Courtesy: Vanitha Magazine, March 15-31, 2020
Read a few more beans & peas recipes:
Recent Comments