March 31, 2020 Veg Recipes
This recipe was shared by a friend and actually we had prepared it together. It was really awesome. I had prepared many dishes using this but all were North Indian . This is a traditional dish of Kerela. It’s really amazing and can be served as a side dish with rice or chapati.
- Kala chana – 1 cup soak it overnight.
- Coconut – grated 1 cup
- Curry leaves – 4 pcs
- Tomato – 2 roughly chopped
- Coconut milk – 200 ml
- Onion – 1 small finely chopped
- Red chilly powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Corriander powder – 1 tsp
- Black mustard seeds – 1 tsp
- Fennel powder- a pinch
- Cinnamon stick – small piece
- Cumin seed – 1 tsp
- Ginger garlic paste – 1 tbsp
- Green chilly – 2 slit it
- Oil – 2 tbsp
- Firstly pressure cook the chana for 2 to 3 whistle. To pressure cook the chana just add required water and salt. On the other side heat a pan over medium flame add a tbsp of oil and roast the grated coconut till it’s brown it will turn aromatic.
- Now let it cool down. In the meantime pour remaining oil. And to it add a small piece of cinnamon stick and cumin seeds along with mustard seeds and let them splutter.
- Also add curry leaves since I dry and store the curry leaves so I have used the curry leaves powder which is half tsp and add the sliced onion.
- Once the onion turn golden brown add the ginger garlic paste and let it cook for 3 mins.
- After this add the tomatoes and cook them till they turn mushy.
- Now if the roasted coconut has cooled down completely then put it in a blender jar add water and make a fine paste out of it.
- Now add red chilly powder, corriander powder and turmeric powder to the tomato mixture and mix well.
- Now add the coconut paste to the mixture.
- Mix well cook it for 5 mins and then add a cup of coconut milk.
- Let it cook for sometime for 7 mins
- Now add the kala chana which had been pressured and let it simmer for 10 mins so that all the flavors are properly absorbed. Also add fennel seed powder here. And after that turn off the flame.
- It’s ready to serve now.