Poori&Chapati_Channa_Kuruma

Ingredients:
Channa - 1 cup
Boiled potatoes - 2 nos (small)
Onion - 2 nos
Tomato - 2 nos
Cashewnuts - 5 nos
Ginger & Garlic paste - 1 tbsp
Curry leaves - few
Cinnamon stick - 1 inch
cloves - 2 nos
Cardamam - 3 nos
Bay leaves - 2 nos
oil - 1/2 tbsp
Ghee - 1/2 tbsp
salt to taste

To Grind:
Grated Coconut - 4 tbsp
Green chilli - 7 to 8 nos
Cashewnut - 7 nos
Aniseed (Sombu) - 1 tsp
poppy seeds (kasakasa) - 1 tsp or Pottu kadalai - 1 tbsp

Method:
* Soak channa dal around 8 hours and cook it (with little salt) in a pressure cooker until 3 to 4 whistles.
* Boil potatoes (with little salt), peel the skin and smash it.
* Grind the above things as paste and keep it aside.
* In a Pan put the oil and ghee, when it is hot add aniseeds, Cinnamon, Cardamom, cloves and bay leaves.
* Add chopped onions, add little salt and close it with lid for 2 min.
* Add Ginger Garlic and fry it until raw small is gone.
* Add Cashewnut and close it for a while.
* Once onion turn pink add grinded paste into it and wash mixcy with 1/2 cup of water and add into it.
* Close with lid for 3 min.
* Then add chopped tomatoes, mix it well. Close it for 5 min.
* Add Channa dal with boiled water. Add some salt.
* Then add boiled potatoes.
* Add some coriander leaves and swich off the stove.
* Serve it hot.

It will go with poori and chapati very well.
I love this Kuruma very much :)


Mythilithiyagu