February 2, 2015

Chickpea Potato Gravy In Tamarind Sauce | Chana Aloo Curry | Chickpea Aloo pulusu | Sengala Bangaladumpa Pulusu | Easy Veg Gravies For Rice

This is a simple healthy gravy of chickpea and potato..The combination many sounds new but it works out very finely...Here tamarind is the main ingredient which gives the gravy look to the dish..You can serve this pulusu with rice too...Try it and share your opinions...



chickpea/kabuli chana- 1 cup
onions-1 small
potatoes-2 small
ginger garlic paste/GGP- 1 tsp 
mustard seeds-1 tsp
cumin seeds-1 tsp
fenugreek seeds-1 tsp
curry leaves-few
hing powder-2-3 pinches
tamarind pulp- gooseberry size (soak in water and squeeze out 3/4-1 cup of juice)
tomatoes-2 small
red chili powder-to taste
salt-to taste
turmeric powder-1/2 tsp
oil-2 tbsp


Wash and soak chickpea over night and next day in the morning pressure cook for 3 whistles..

Turn on heat under non stick pan..Add in mustard seeds,cumin,fennel seeds,curry leaves,hing powder and saute for few seconds.

Then add in onions,ginger garlic paste and saute until half brown.Add in finely chopped potatoes and fry for a minute..

Now add in finely chopped tomatoes,red chili powder,salt,turmeric powder and mix well..Cook for 3 minutes or until little mushy ..Now pour in tamarind water and mix once..

Cook for 5 minutes in medium flame or til it boils..Then pour in pressure cooked chickpea and stir every thing well..

Cover with lid and cook for 5-8 minutes in low flame or until gravy thickens little bit...Turn off and serve hot with rice or rotis..


You can use brown chickpea or kabuli chana

In the final add a paste of {coconut+fennel seeds (1/4 cup+1/2 tsp)} and cook for 5-8 minutes and turn off.

Adjust the spices levels according to your taste..

For a thick gravy version you can add pressure cooked chick pea along with potato and continue the remaining process..

Instead of ginger garlic paste you can add only finely chopped garlic along with onion...

When you add tomatoes cook until potatoes turns soft and tomatoes turns mushy.then add tamarind water..You can add small piece of jaggery for taste..

Tamaring water is depended on how much gravy you want..You can prepare 1/2 cup of thick tamarind juice and add 1/2 cup of water to make it loose gravy .

It tastes good with hot white rice more than the rotis or pulkas.


  1. Hi Maha...would love this with rice. very nice recipe.

  2. Love the chick peas and potato curry.. Delicious..


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