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 a small-sized, grated

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 them, adding sufficient water.

2. Heat oil in a pan and roast ingredients no: 3.

3. Allow the contents to cool, and grind them to a fine paste along with the coconut.

4. Boil tamarind juice, turmeric powder, salt, and chickpeas together in a pan.

5. Add coconut paste and boil well. Turn 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

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