Thursday, February 4, 2016



Chick peas/channa/white kondaikadalai - 1/2 cup
Mushrooms - 150 grams (about 2 cups after slicing)
Chopped onions - 1/2 cup
Chopped tomato - 1 cup
Ginger and garlic (paste or grated) - each 1 tbsp
Oil - 1 tbsp
Coriander powder (dry roasted and powdered) - 1 1/2 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1.2 tsp
Grated coconut - 1/2 cup
Salt to taste
Mint leaves to garnish


Soak chick peas for at least 5 hours (good to soak for 8 hours), cook in water and set aside. In a pan heat oil in medium flame and add ginger and garlic.

Add onion and saute well for a few minutes until it becomes translucent. Add little salt with onion so that onion become soft soon. Then add chopped tomatoes and mix well until water evaporates.

Now add mushroom.

Mix and close with lid and allow to cook well. When done add turmeric powder, coriander powder, red chili powder and salt. Mix well and add about 1/2 cup water. Allow to cook for a few minutes.

In the mean time grind coconut and garam masala powder to a smooth paste. Now add to the gravy and allow to boil for a few minutes.

When done garnish with mint leaves and serve hot with chapathi, idli, dosa, idiappam or aappam.

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