We usually prepare channa gravy with Badshah/MDH masala that gives it a good north indian flavor. This time I thought I'll try a version adapted from the kerala kadala curry. I feel the same gravy base will work good with minced mutton or chicken. Yet to try that.
Soak black and white channa for few hours (I like to do that overnight usually). Pressure cook with salt.
Dry roast and grind below ingredients.
Coriander seeds - 2 tsp
Fennel seeds - 3 tsp
Black pepper seeds - 2 tsp
Cinnamon - 1 stick
Cardamom - 3
Star Anise - 1
Cloves - 3/4 pieces
Grated coconut - 1 cup
Garlic - 5 pods
Shallots - 5
Green chillies - 1
Fry some red onions, curry leaves in coconut oil, after sputtering mustard. Add tomato puree and fry with salt and turmeric. Add the prepared masala paste with boiled channa. Bring to a boil, and then let it cook on low heat for about 1/2 hour till you see oil separating.
What I like about the gravy is - the tingling taste it leaves on the taste buds till up to 1/2 hour after the meal. I think the tingle comes from fennel, pepper and the cinnamon-cloves.
Soak black and white channa for few hours (I like to do that overnight usually). Pressure cook with salt.
Dry roast and grind below ingredients.
Coriander seeds - 2 tsp
Fennel seeds - 3 tsp
Black pepper seeds - 2 tsp
Cinnamon - 1 stick
Cardamom - 3
Star Anise - 1
Cloves - 3/4 pieces
Grated coconut - 1 cup
Garlic - 5 pods
Shallots - 5
Green chillies - 1
Fry some red onions, curry leaves in coconut oil, after sputtering mustard. Add tomato puree and fry with salt and turmeric. Add the prepared masala paste with boiled channa. Bring to a boil, and then let it cook on low heat for about 1/2 hour till you see oil separating.
What I like about the gravy is - the tingling taste it leaves on the taste buds till up to 1/2 hour after the meal. I think the tingle comes from fennel, pepper and the cinnamon-cloves.
No comments:
Post a Comment