Name: South Indian Style Chana Curry recipe by Sunita Ramankulath at BetterButter
Prep time: 750 min
Cook time: 45 min
Total time: 795 min
Yield: 6
Ingredients: 1/4 kg. Or 250 grams brown chana soaked overnight; 1/2 coconut finely grated; 6-7 Red bedki chillies; 1 tbsp. Coriander seeds; Salt to taste; 2 green chillies chopped in to 3-4 peices each; For tempering; 1 tsp. Mustard seeds / Rai; 10-15 Curry leaves / Kadipatha; 1 1/2 tbsp. Oil

ABOUT South Indian Style Chana Curry RECIPE

Great recipe. Generally made with puttu ( South Indian Rice Cakes) and also during Durga Ashtami as an offering for de puja prasadam with puris.

Ingredients Serving: 6

1/4 kg. Or 250 grams brown chana soaked overnight
1/2 coconut finely grated
6-7 Red bedki chillies
1 tbsp. Coriander seeds
Salt to taste
2 green chillies chopped in to 3-4 peices each
For tempering
1 tsp. Mustard seeds / Rai
10-15 Curry leaves / Kadipatha
1 1/2 tbsp. Oil

Instructions

Wash chana and drain water.
Pressure cook de chana with about 1 1/2 cup of water for about 15-20 minutes.
In de meantime heat a skillet or frying pan.
Add finely grated coconut and dry roast it till it turns crisp and golden brown in color.
Add coriander seeds and red chillies cut into peices till raw smell disappears and mixture turns fragrant.
Cool and grind to a fine paste with 1/4 cup water.
Open de lid of the cooker and add half de curry leaves, chopped green chillies and salt as per requirement. Check water and put it on gas and give one whistle. Let it rest.
Open cooker. Transfer boiled chana to a heavy bottomed kadhai / pan.
Add de finely ground coconut masala and cook it till raw smell of de masala disappears and gravy thickens. Check salt.
When gravy thickens. Switch off de gas.
For tempering
Take oil in a small kadhai and heat it well.
Add mustard seeds and let it splutter well. Lower gas if needed to avoid burning.
Add the remaining curry leaves to the oil.
Pour tempering over the chana gravy.

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