## Chickpea Tamarind Broth Recipe – Tolerant South Indian Gala Sana Surri (South Indian Recipes Style)
Discover how to make a delicious and authentic **Chickpea Tamarind Broth Recipe – Tolerant South Indian Gala Sana Surri** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Total time:** 45 minutes
**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** High Protein Vegetarian
### Ingredients for Chickpea Tamarind Broth Recipe – Tolerant South Indian Gala Sana Surri:
* 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
### Step-by-Step Instructions to Make Chickpea Tamarind Broth Recipe – Tolerant South Indian Gala Sana Surri:
1. firstly wash and soak black chickpeas in enough water for about 8 to 10 hours or overnight.
2. Next add the black chickpeas/Kondai Kadalai in a pressure cooker along with required water and pressure cook it till the cooker releases 8 to 10 whistles over medium heat.
3. Let the pressure release naturally.
4. It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker.
5. Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water.
6. You will get approximately 1-1/2 cups of water.
7. In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste.
8. Keep this aside.
9. Next, heat a heavy bottomed pan with a tablespoon oil.
10. Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle.
11. After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt.
12. Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes.
13. Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste.
14. Add salt to taste and let it cook for about 5 minutes.
15. If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open.
16. Once done, check the salt to taste and adjust accordingly and serve hot.
17. Serve 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.
### Tips for the Best Chickpea Tamarind Broth Recipe – Tolerant South Indian Gala Sana Surri:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
### Related Recipes:
* [Vazhakkai Milagu Kootu Recipe – Plantains Pepper Curry](https://www.evatika.com/directory-recipe/listing/vazhakkai-milagu-kootu-recipe-plantains-pepper-curry/)
* [Waffle Broth Recipe – Puppet’s Yamarinta Crovy](https://www.evatika.com/directory-recipe/listing/waffle-broth-recipe-puppets-yamarinta-crovy/)
* [Sweet Peas Porridge Recipe | Confirmation site Borridge](https://www.evatika.com/directory-recipe/listing/sweet-peas-porridge-recipe-confirmation-site-borridge/)
