White Chana in a Ground Coconut Sauce / Thengayaracha Vella Kadala Curry

 

 

 

Ingredients ( Serves  5)

1. Dried white chana – 1.5 cup (Soak the dried chana for 6 – 8 hrs and pressure cook for 1 whistle or until soft)

2. Ginger – 1/2 inch, finely chopped

   Garlic – 2, finely chopped

   Green chilies – 2, slit

   Curry leaves – 1 sprig

   Onion – 1 small, finely chopped

3. Tomato – 1 medium, chopped

4. Turmeric powder – 1/4 tsp

   Chilly powder – 3/4 tsp

   Coriander powder – 2 tsp

   Garam masala powder – 1/2 + 1/4 tsp

5. Grated coconut – 3/4 cup

   Cumin seeds – 1/4 tsp

6. Salt – To taste

Method

1. Grind coconut and cumin seeds to a fine paste.

2. Heat oil in a heavy bottomed pan/non-stick pan. Add ginger, garlic, green chilies, curry leaves and chopped onion. Saute until onion turns lightly brown. Add chopped tomato and saute until it gets mashed up. Bring down the heat to low and add the masala powders numbered 4. Saute until their raw smell is gone, about 2 – 3 minutes. Add 1.5 cup water and enough salt. Bring to a boil, add the cooked chana and cook for about 6 – 8 minutes. Add ground coconut and cook until the raw taste of coconut is gone, about 8 – 10 minutes at medium-low heat. Add 1/4 tsp garam masala powder and mix well. Switch off. Serve hot with chapatis / appam/ idiyappam/ puttu etc.