Ingredients:
Brown channa - 1 xup
Big onion - 2 (fine chop)
Tomato - 2 (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri Chill powder - 1 tsp
Coriander powder - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a sprig
Coriander leaves - Little
Salt. Water, Oil - As reqd
To grind:
Small onion - 8-10
Coconut - 1/4 cup (grated)
Cinnamon stick - small piece
Elaichi - 1
Cloves - 3
Fennel - 1/2 tsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Ginger - small piece
Method:
- Soak channa overnight.
- Strain it.
- Add in little salt and 2 cups water to this and pressure cook.
- Heat oil in pan and add in items under "to grind".
- Add in garam spices, pepper corns, ginger and garlic.
- Saute them in low flame.
- Add in small onion , spice powders and coconut.
- Saute well.
- Transfer to blender and add little water and blend it to fine paste.
- Heat oil in pan and add in mustard seeds.
- Add in curry leaves, onions and saute in medium flame.
- Add in tomatoes and saute till it turns mushy.
- Add in blended paste and cook in low flame till oil oozes out.
- Add in boiled channa with water.
- Add in salt acc as we have added salt while boiling channa.
- Cook for few mins.
- Garnish with coriander leaves.
- Gravy will be of thin consisitency.
- Goes good with idiyappam.
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