A south Indian style chickpea and potato curry with tamarind extract served with a bowl of warm rice is naturally gluten-free and vegan curry.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian, Kerala, South Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
Pressure cook chickpeas
1cupdried chickpeassoaked overnight, washed and drained
1½cupwater to pressure cook
Salt to taste
For the curry paste:
½teaspoonred chilli powder
½teaspooncoriander powder
½teaspoonturmeric powder
½tablespooncumin powder
½tablespoonrice flour
½cupwater
For the tamarind extract
2tablespoonstamarind pulp
½cuphot water
For the curry
1tablespooncoconut oilor any cooking oil
1teaspoonmustard seeds
curry leaves
1medium-sized red onionchopped finely (optional)
1teaspoonginger garlic paste
1large potatochopped into chunks
Salt to taste
INSTRUCTIONS
Pressure cook
Add the chickpeas, water and salt into a pressure cooker and pressure cook for 4 to 5 whistles on medium flame. Boiling in a pot will take more time and more water. You may use 2 cups of canned chickpeas with the water. You may skip this cooking part and use roughly 2 cups of canned chickpeas.
Prepare the curry paste
Add all the spice powders along with the rice flour in a small bowl. Stir in the water and mix thoroughly to a smooth paste. Keep this aside for later use.
Prepare the tamarind extract
Add the tamarind pulp into a heatproof bowl and pour hot boiling water over it. Keep covered until required. Strain and use in the curry.
Prepare the curry
Heat oil in a deep saucepot on a medium flame. Add mustard seeds and let them splutter. Next, add the curry leaves and fry to crisp. Then, add chopped onion if using and saute until translucent. Next, add ginger garlic paste or freshly chopped and saute until no longer raw.
Dump all the boiled chickpeas along with enough water from the cooker. Bring this to a full boil.
Reduce the flame to low and stir in the prepared curry paste along with the chopped potatoes. Add more water if required and boil until the potatoes are cooked through.
Stir in the prepared tamarind extract juice and salt to taste. Bring to boil, simmer for a few minutes and switch off.
Serve hot with rice, air dosha or savoury kalthappam. Refrigerate any leftover covered.