This chick pea gravy is a typical South Indian one made with freshly roasted and ground spices. It really gives out a break from the regular gravies made using ginger garlic base. The perfect combo of tamarind juice, red chillies and spices give an exotic taste. This Chickpea curry can be used as an accompaniment for any tiffin like Upma kozhukattai, Hot Pongal, Dosa, Upma or Idli. It is also a very good combination for curd rice...
CLICK HERE TO SEE THE RECIPES OF UPPMA KOZHUKATTAI, POHA KARA PONGAL, VEGETABLE BREAD UPMA, UPMA!!! NO MORE A NIGHT MARE..
Pre time: 15 mins
Soaking time: overnight
Cooking time: 20 mins
Serves: 4
Ingredients for making Tangy Chickpea Gravy:
White chickpea/ Kabul chana 200 gms
Tamarind juice extracted from a gooseberry tamarind 300ml
Turmeric powder 1/4 tea spoon
Finely chopped tomatoes and Onions from 1 each
Finely chopped green chillies 1/2 tea spoon
Curry leaves
Oil 1 tb spoon
Mustard seeds , urad dal and chana dal for seasoning
For Spice Powder:
