Channa kozhambu

Ingredients:

               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.
                    Meanwhile 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.

Parupu Urundai Kozhambu

Ingredients

                1.Channa dhal – 1 handfull (fistful)

                2.Toor Dhal – 1 handfull (fistful)

                3.Red chillies – 4 to 5

                4.Asafoetida

                5.Tamarind – 3 to 4 while patches (little amla size)

                6.Tomato – ½

                7.Turmeric powder – a pinch

                8.Sambar powder – 1 to 2 teaspoon

                9.Grated coconut – 2 table spoon

                10.Salt

To Temper

                1.Sesame oil – 2 tablespoon

                2.Mustard – ½ spoon

                3.Uradh dhal – ½ spoon

                4.Fenugreek/Methi – 4 to 5 seeds

                5.Curry leaves – 5 to 6 leaves

                6.Asafoetida

Procedure

                1.Soak Channa and Toor dhal over night.

                2.Grind Dhal,red chillies,asafoetida to a coarse texture.

                3.Make the dhals to balls and steam it in idli vessel for about 5 to 10 minutes.

                4.Allow steamed balls to cool for about 20 minutes.

                5.Grind and extract the tomato pulp.Now extract the tamarind solution too.

                6.Add the sambar powder and turmeric to the tamarind and tomato solution.

                7.Now heat the kadai pour the oil and temper above given items.  

                8.Pour the tamarind and tomato solution to the kadai and allow it to boil till raw                                                    smell of tamarind and sambar powder is gone.

                9.Now add the dhal balls to the boiling solution.

                10.Add salt to it.Allow it to boil. After few minutes add the grated coconut to the                                                 boiling mixture.

                11.Let it boil till it thickens.Switch off the stove.

Serve it with Plain rice and Ghee. Onions and garlic can be added to the parupu urundai kozhambu too.