White Chana (chickpeas) Kara Kozhambu

Ingredients

1 cup white chana - soak for overnight 

7-8 small onions or 1 big onion, finely chopped 

6-7 garlic cloves, (India garlic size)

1 medium tomato, if big take half chopped

A small lime-sized (India lemon size) ball of tamarind soak in water             

4 tbs gingelly (sesame) oil or cooking oil. Gingelly oil is preferable

1/2 tbs Vadavam (home made) or mustard seeds, Jeera, urad dal,fenugreek all togethe 1/2 tbs

Turmeric powder - required

2-2.5 tbs Chilli powder (Dhaniya mixed)

1/4 coconut or 150 ml ready made

Kari leaves little

Coriander leaves little  

Salt for taste

 

Preparation

1. Extract tamarind juice make 1.5 - 2 cups

2. Add Chilli powder, salt, turmeric powder in tamarind juice

3. Heat a pan, add oil. Add vadavam fry it

4. Add crushed onion and garlic , fry it until it gets little brown

5. Add karri leaves

6. Add tomato fry it well

6a. Please refer below. 

7. Add the tamarind juice (mixed chilli powder, turmeric powder, salt)

8. Add soaked chana, close it until chana gets boil and oil comes out. 

9. Add coconut paste , boil it for 2-3 minutes. 

10. Add finally chapped coriander leaves.

 

Now it is ready to serve with rice.

 

Enjoy cooking !! :) 

 

Same recipe we can do with Mochai (white lima beans), Black chana, Manathakali vathal, Sundakai vathal.

 

Vegetables - Same recipe can be done with Yam, Elephant foot yam, Brinjal Ladies finger, Drumstick

 

6a. All vegetables, manathakali vathal, sundakai vathal to be fried, then to add tamarind water mix. Rest all same.