Kondakadalai puli kootu | Chickpeas tamarind dry curry-How to Make-With Video

Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice | Type: Kootu

Ingredients

• Kondakadalai [Chickpeas, Channa] – 1 cup or 125 grams
• Tamarind water – ½ cup or tamarind paste – 2 tbsp or Tamarind - Lemon size ball [Soak tamarind in warm water for 5 min then squeeze, filter & Extract]
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Turmeric powder – ¼ tsp
• Jaggery – ½ tsp [grated]
• Oil – 1 tbsp
• Salt to taste
• Asafetida a pinch
• Water as needed
  

For roasting & grinding

• Dry red chilli – 2
• Coconut – 2 tbsp [grated]
• Bengal gram – 1 tbsp
• Coriander seeds - ½ tbsp
• Heat oil in a pan then roast above ingredients & coarsely grind

Method

• Wash & soak kondakadalai overnight. Then boil in a pressure cooker for 4 whistles.
• Heat oil in a pan add mustard seeds & let its splutter. Then add Bengal gram, urad dal, curry leaves & asafetida.
• Add boiled kondakadalai, salt & turmeric powder gently mash. Then add tamarind water mix well & let it boil.
• Then add jaggery & ground powder mix well & let it cook for 2 min.
• Then cut off heat. Serve hot with rice

Tamarind chickpeas or kondakadalai puli kootu-How to make-Video

Chickpeas tamarind dry curry