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Friday, 2 June 2017

Chana Sukkha


INGREDIENTS:
1 cup soaked,boiled  kabuli chana
1 slit green chili
1/2 tsp turmeric pdr
5 tsp oil
2 medium sized finely chopped onions
1 big tomato finely chopped
1 sprig of curry leaves
Salt to taste
Chopped coriander leaves

FOR THE MASALA PASTE:
3/4 cup grated coconut
1 tsp coriander seeds/dhaniya
1/2 tsp cumin seedsjeera
4 fenugreek seeds/ methi
Small piece of cinnamon
5 red chillies
5 garlic cloves and 1/2 tsp jeera(use raw)
in a pan heat 1 tsp oil and roast daniya,jeera,methi cinnamon and red chillies till nice aroma comes.
In the mixer jar first take 1/4 of the grated coconut with roasted masala and grind to a fine paste
Add the raw jeera,garlic cloves and the remaining coconut to the same masala paste and grind only for a minute.It should be coarse masala.Keep the masala aside

PROCEDURE:

  • Now in a pan heat oil,add green chillies,curry leaves and fry for a second
  • Add chopped onions and saute for 5 mins
  • Add chopped tomatoes anf ry till it becomes mushy,folloowed by turmeric pdr
  • Add the masala and fry for 5 mins to remove the raw smell
  • Add boiled chana with salt and 1/2 cup water and give a boil
  • Garnish with chopped coriander leaves 
  • Serve hot with rice ,roti or dosa.

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