Loka Samastha Sukhino Bhavanthu!

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May 15, 2011



The method i have given is the traditional way that is prepared in our home.

Ingridients  :
  1. small black channa - 1 cup (soak overnight & pressure cook)
  2. grated coconut  - 2 tbsp
  3. Red chilli  - 2 or 3
  4. Dhania - 1 tsp
  5. jeera - 1/4 tsp
  6. Small onion - 10 nos.
  7. Big onion - 1 chopped
  8. curry leaves - 1 sprig
  9. mustard - 1 tsp
  10. coconut oil - 1tbsp
  11. Tamarind water - 1 tbsp or puree of one tomato
  12. Salt to taste

This dish tastes better in coconut oil. 

Procedure :-

  • Heat a kadai, dry roast, red chilli, dhania, jeera separately and transfer to same plate. 
  • Now add grated coconut and roast till turns red & gives out good aroma. 
  • Transfer to a plate. 
  • Heat little coconut oil, saute small onions. transfer to coconut mixture. 
  • cool this and grind together with the dry roasted masals to a nice paste by adding water.

  • Heat oil, add mustard seeds, when splutters, add chopped onion saute till translucent.
  • If tomato is used, add it now and saute till raw smell goes.
  • Then add the boiled channa, required salt, ground masala. cover & cook in low flame for 5 minutes till the masala get absorbed in chana. 
  • Add curry leaves sprig and serve hot with puttu. 

This also goes well with plain rice, chapathi too.

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