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.