Sunday, June 9, 2013

Channa/Kondai kadalai -1 1/2 cup
Onion -1
Tomato -1
Garlic -6 cloves
Mustard -1/2 teaspoon
Pepper corns -5
Jeera -1/4 teaspoon
Fennel seeds -1/2 teaspoon
Currry leaves -1 sprig
Coconut -1/4 cup
Turmeric powder -1/4 teaspoon
Coriander Powder -2 1/2 teaspoon
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Oil -3 teaspoon
Coriander leaves -4 sprig
Soak the channa over night and pressure cook for 2 whistle
Heat the pan and add 1 teaspoon of oil then add fennel seeds,pepper corns and add 3/4 of the chopped onions,cook for 2 min.Add the grated coconut and cook for 1 min
 Cool the mixture and make a fine paste
Heat the pan and add the oil,add the mustard after splutters add jeera and curry leaves.Add the garlic cloves and chopped onion
Cook for 1 min and add salt and chopped tomatoes and cook for 2 min
Add the turmeric powder,coriander powder and chilly powder
 Mix well and add 1/4 cup of water,let them boil for 2 min then add the ground coconut paste and cook for 10 min.Add the boiled channa/kondai kadalai and stir well
Cook for 10 min and add chopped coriander leaves and serve with hot rice


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