Tangy Indian Tamarind Koddel with Chana Dal
A flavorful Indian curry with a tangy twist
Koddel is a traditional South Indian curry that features a harmonious blend of spices, coconut, and the tangy flavor of tamarind, perfectly complemented by nutrient-rich chana dal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Spice Paste
For the Koddel
For Tempering
Preparation
Marinating the Chana Dal
Rinse and Drain
Rinse the soaked chana dal and drain.
Boil Dal
Place the dal in a pot, cover with fresh water, and bring to a boil.
Simmer Dal
Simmer until the dal is tender but holds its shape, about 30-35 minutes.
Preparing the Spice Paste
Dry Roast Spices
Dry roast the red chilies, coriander seeds, cumin seeds, and black peppercorns in a pan until aromatic.
Blend Paste
Allow to cool, then blend with grated coconut into a smooth paste using a little water.
Add a little water at a time to prevent the paste from becoming too watery.
Cooking Process
Cooking the Chana Dal
Drain any excess water from the cooked chana dal. Set aside.
Making the Koddel
In a large pan, combine cooked chana dal, spice paste, tamarind pulp, turmeric powder, and salt. Bring to a gentle simmer.
Tempering the Koddel
Heat coconut oil in a small pan, add mustard seeds. Once they splutter, add asafoetida and curry leaves, then pour over the koddel.
Plating & Serving
Tangy Indian Tamarind Koddel with Chana Dal
Tangy Indian Tamarind Koddel with Chana Dal
Plating & Serving
Ladle the steaming koddel into a deep serving bowl, ensuring the dal is evenly distributed within the curry.