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Wednesday, May 19, 2010


Kala channa - 1 cup
Coconut(grated) - 1/2 cup
Coriander seeds - 1 tbsp
Dry red chilli - 3-4
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - 1-2

Soak kala channa overnight. Wash and pressure cook the channa for 4-5 whistles.
Heat 1 tsp of oil, saute coriander seeds, red chilli. Saute till golden brown.
Grind coconut, coriander seeds, red chilli with few cooked kala channa into a smooth paste.
In a pan add cooked channa, salt and tumeric . Boil the channa until channa absorbs salt.
Add coconut-coriander-redchilli paste and boil for few mins. Turn off heat.
Heat oil in a small pan and add oil. Splutter curryleaf,urad dal and mustard. Add tempering to the curry and serve hot.

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