Sunday, April 6, 2014
Chettinattu Karuppu Kondai kadalai Kuzhambu Chettinad Black Channa curry
Usually in chettinad black channa is preferred to white since it is considered to be more nutritious. Channa is rich in proteins and is ideal for growing children. Since we consume chenna along with its skin, it becomes fibrous and hence forms a healthy food for diabetic patients. I always soak ½ kg of channa every 15 days and store it in a Tupperware box in the chill tray. It will stay fresh for 15 to 20 days. You can store green peas also like this. So if we have soaked channa ready at home then whenever we are short of time or run out of vegetables, this dish will be a good choice. It will be very tasty with rice and idly. I have not inserted any photos here as my daughter promised that if I post the recipe she will prepare the dish and post the snaps here. A chance also for me to see how my recipe works out.
Ingredients
Soaked channa-1 cup
Potato-1 big
Big onion-1
Tomato-1
Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon
Tamarind-very little (2 sulai)
To season
Cinnamon-2 pieces
Clove-2
Fennel seeds-1 teaspoon
Curry leaf-little
To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Cashews-4
Fennel seeds-1 teaspoon
Procedure
Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.
To season
Cinnamon-2 pieces
Clove-2
Fennel seeds-1 teaspoon
Curry leaf-little
To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Cashews-4
Fennel seeds-1 teaspoon
ProcedureKeep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.
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