Ariso Recipes
Tangy Kala Chana Tamarind Curry
Last update date: February 24, 2012
Step into the realm of Tangy Kala Chana Tamarind Curry. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Kala Chana, Tamarind Pulp. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
South Indian
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Ingredients
2
How To Cook?
1
To begin making the tangy kala chana tamarind curry, wash and soak the black chickpeas (kala chana) in enough water for about 8 to 10 hours or overnight.
2
In a pressure cooker, add the soaked kala chana along with enough water and pressure cook until it releases 8 to 10 whistles over medium heat.
3
Allow the pressure to release naturally, which will take about 20 minutes for the kala chana to cook completely.
4
While the chickpeas are cooking, soak the tamarind in hot water for 10 minutes and extract the juice from it by adding water. you should get approximately 1-1/2 cups of tamarind water.
5
In a mixer grinder, blend the fresh coconut with 1/4 cup of warm water to make a smooth paste. set this coconut paste aside.
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