Channa kozhambu

     

Ingredient

1.White channa – 2 handfull

2.Kadalai parupu – 1 teaspoon

3.Coriander seeds – 1 handfull

4.Tamarind – small gooseberry

5. Coconut – ¼ cup

6.Red chillies – 4 pieces

7.Sambar powder – 2 teaspoons

Tempering:

1.Oil – 2 teaspoons

2.Mustard – ¼ teaspoon

3.Red chilly – 1 piece

4.Curry leaves – 4 or 5 leaves

Procedure
           1.Soak the white channa previous nite itself in a vessel full of water.

           2.Cook well the channa in cooker around 6 to 7 whistels. Depends on the cooker and 

              gasket.

           3.Prepare the tamarind solution by soaking the tamarind in water an hour before
           4.Now temper mustard,curry leaves and red chilly in oil. Add the tamarind solution 

    with sambar  powder.
5.Add the channa to the boiling tamarind solution. Add little salt to the solution.
6.Once the solution boils till the raw smell goes. Dry roast kadalai parupu,coriander 

    seeds,red chillies and coconut. Let it cool. Now grind it to powder. Add it to the 

    solution and let it boil for some more time.
7.Serve channa kozhambu with plain rice and sabjis.