Monday, January 3, 2011

Chick Pea Curry / Senagallu pulusu

  • 1/2 cup Onion chopped
  • 2 Tomatoes chopped
  • 1 cup Chick peas /kala channa/ senagullu
  • 1 clove Garlic crushed
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 4 Curry leaves
  • 1/2 cup shredded Coconut
  • 3 tsp Coriander leaves
  • 2 tsp Oil
  • Lemon sized tamarind (squeeze and take extract)
  • salt to taste

  1. Wash and Soak channa overnight.
  2. In a pressure cooker, add excess amount of water to cook channa.
  3. Cover and cook for 3-4 whistle.
  4. Remove from heat and let it cool down.
  5. Grind coconut along with 3 tsp of cooked channa and coriander leaves to a fine paste with little water. 
  6. Heat a kadai or wok,  add oil, when hot add mustard. When they splutter add chopped onions.
  7. Fry till transparent. Now add  tomatoes and  garlic fry them until tomatoes are soft.
  8. Add chili, turmeric  and coriander powder. fry them.
  9. Now add the cooked channa / chick pea along with the water and mix them well.
  10. Add tamarind extract and allow to boil.
  11. Add salt and the grounded paste, mix them adjust water.
  12. Add curry leaves and allow to boil for 5mins.
  13. Remove and transfer to a serving bowl. 
  14. Serve with plain rice, ghee and papad. 
  1. Using a strainer, strain water from the cooked channa.
  2. This water can be used to make rasam.

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