Puli Channa (Tamarind Chickpea Curry) and an Award

Tamarind Channa

Recipe courtesy: Rukmini Mami, Prema (my MIL)

The names itself suggests that this dish is a cross between North Indian and South Indian style of cooking. There is cute history behind this unique dish.
When my husband was in high school, he was recovering from a severe illness. He was not allowed to eat outside. He had a sudden craving for channa... As the kitchen in-charge at my in-laws' place, Rukmani Mami was not very familiar with N.Indian cooking, she came up with the recipe of her own! She did not have the regular chole masala/garam masala at home and she used maggi noodles tastemaker!!!-This gives a lovely taste to the curry :)
As she is an amazing cook, obviously it tasted good and my husband loved it soooo much. Infact, my husband prefers puli channa to the regular channa masala.
When my MIL, Prema visited us at Houston, she made this awesome dish and shared the recipe with me... It is very unique and surprisingly very tasty! I make this very often and I love it too:)
Here is the Rukmini Mami's Puli Channa recipe...


Ingredients:
1 tin channa (Chickpea) or 2/3 cup channa soaked overnight
1 onion-finely chopped
1 small tomato-finely chopped
1 lemon sized ball of tamarind
1/2 tsp mustard seeds
1/2 tsp jeera (cumin)
1 sprig curry leaves
1/4 tsp turmeric
salt to taste
1 tsp maggi tastemaker pkt from any maggi noodles OR garam masala
1/2 tsp chilli powder
1/8 tsp jaggery- to balance the tangy tamarind
4 tsp oil

Add oil in a kadai. Splutter mustard and jeera. Add curry leaves.
Add the onion and saute till glassy, add tomato and saute till soft.
Add the tamarind extract and bring to boil.
Add salt, turmeric, chilli powder.
Add the soaked and pressure cooked channa. If using canned chickpea, wash well with water, drain and add.
Add maggi tastemaker or garam masala and allow the flavours to blend for a few minutes.
If too tangy, add a little jaggery. Serve hot with chappatis/rotis!

Thank u Ann for this lovely award! We are honoured!