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Wednesday, April 21, 2010


Kala channa (dry) - 1 cup
Onion(chopped) - 1 large
Tomato(chopped) - 1 medium
Coconut(grated) - 1/2cup
Salt - To taste
Tumeric powder - 1/4 tsp
Coriander seeds - 1 tbsp
Dry red chilli - 3-4 no.s
Curry leaf - 1 sprig
Oil - 2 tbsp

1.Soak kala channa overnight and cook in pressure cooker.
2.Heat 1 tbsp oil in a skillet and add half of the chopped onions and saute till transparent.
3.Then add coriander seeds and red chilli and saute for 1-2 min.
4.Now add grated coconut and saute until coconut is browned(little darker than golden colour).
5.Cool the onion-coconut mixture and then grind into a smooth paste.
6.Heat 1 tbsp oil in pan and saute remaining onions till golden brown.
7.Add chopped tomato ,salt and tumeric powder. Saute till oil separates.
8.Now add the paste and again saute it until all moistures is gone and oil separates.
9.Add cooked kala channa and boil until required consistency.
10.Garnish with a sprig of curry leaf.

Serve with Aappam,Phulkas/Rice.

I. While cooking kala channa , you can add a dry chilli to it which helps it cooking faster.
II. Again while grinding onion- coconut mixture, you can add few cooked kala channa(probably 2 tbsp) and grind. This helps to get the gravy thicker.

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