Friday, March 6, 2009

CHICK PEAS / CHANNA GRAVY

Required:
Channa-1/2 cup
Chilly powder-3/4 tsp
Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Coconut scrapping-1 cup
Salt-for taste
Big onion-1
Oil-for seasoning
Fennel-1/4 tsp
Clove-1
Cinnamom-1 small piece

Preparation:
Soak dry channa for 8 hours. Pressure cook soaked channa with diced onion for 5 minutes after first whistle. This is soaked and cooked channa.



Meanwhile grind coconut, chilly powder, coriander powder and turmeric powder into a fine paste.





Add the ground masala and salt to cooked channa. Allow to cook for another 5 minutes.


If necessary add a small piece of tamarind.
Now season with fennel, clove and cinnamon.


Serve with idly, dosa, chapathi, poori, aappam or so. I served with kambu mini idly.

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