Chana kulambu my favourite. I love my mom’s kadala theeyal so much and this is my recent favourite. It goes well with rice, but it can be had with puttu, appam or anything you like.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 5 to 6
Oil – 4 tblspn
Onion – 1 large sliced
Tomatoes – 2 chopped
Curry leaves a handful
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Brinjal – 1 chopped
Drumstick – 1 cut into pieces
Dry Chana – 3 cups (I used kala chana)
Coconut – 1 cup grated
Fennel Seeds / Sombu / Saunf – 2 tsp
Dry Red Chillies – 5 to 6
Garlic – 2 cloves
Soak chana overnight, drain water add it to a pressure cooker, cover with fresh water, add little salt and pressure cook this for 15 to 20 whistle till chana gets soft. Set aside.
Grind all the ingredients given for grinding to a smooth paste. Set aside.
Heat oil in a kadai. Add in onions and curry leaves. Saute till onions turn golden.
Add in tomatoes, salt, turmeric and cook till mushy.
Add in brinjal and drumstick along with some water. Cook covered till veggies are half cooked.
Now add in the chana along with cooking liquid.. Add in coconut paste and mix well.
Cover and simmer this till oil separates.
Serve with rice.
|Take coconut in a blender|
|add in chillies|
|take some garlic|
|add in some fennel seeds|
|make it into a smooth puree|
|Now take your ingredients|
|I cooked black chana till it is completely cooked|
|Heat oil in a pan|
|add in onions|
|saute till golden|
|add in tomatoes|
|cook till tomatoes turn mushy|
|add in brinjal and drumsticks|
|saute for a while|
|pour in water|
|cook till veggies are half cooked|
|add in cooked chana along with the cooking liquid|
|add in coconut masala|
|cover and simmer till oil separates|