Ingredients
pressure cook
- 1 cup Brown kondakadalai | Kala chana soaked overnight
- 3 cups water
- 1 tablespoon ginger
- 2 tablespoon garlic
- 1 onion
- curry leaves
- 1/2 teaspoon chilli powder
- Pinch of turmeric powder
- 1/2 teaspoon pepper powder
- 3 green chilli
- to grind
- 1/2 tablespoon fennel seeds
- cardamom
- cinnamon
- 1/4 teaspoon pepper
- 1 teaspoon coriander seeds
- turmeric powder
- 1 cup coconut heaped
- 1/2 teaspoon chilli powder
- pinch of nutmeg powder
- To temper
- 1 + 1/2 tablespoon Coconut Oil
- curry leaves
- 1 teaspoon mustard seeds
- red chillies
- 10 small onion
- 1 +1/2 tablespoon coconut
Instructions
- first, soak chana overnight. Wash well
- add soaked chickpea, water, onion, ginger, garlic, curry leaves, turmeric powder, chilli powder, and pepper powder; pressure cook for 6 whistles
- Do natural release and boil well for 4 minutes
- roast fennel seeds, cardamom, cinnamon, pepper, coriander seeds
- furthermore, add coconut; roast till moisture evaporates
- add turmeric powder, chilli powder, and nutmeg powder; cool
- furthermore, add water and grind
- Transfer and mix well
- furthermore,e add water and boil well till it thickens
- add coconut oil and heat
- furthermore, add mustard seeds and splutter
- add curry leaves, red chillies, small onion, and coconut; roast well
- transfer and boil for 2 minutes
- serve hot with appam or puttu or paratha or rice
Video
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