This is one of the dishes of a traditional kerala sadya. Thanks to my Mom for sharing this recipe.
Ingredients:
1. Black chana(soaked in water overnight) – 2 cups
2. Raw banana – 1 cup
3. Yam/Sooran – ½ cup
4. Grated coconut – 1 cup
5. Cumin seeds – 1 tsp
6. Turmeric powder – ½ tsp
7. Pepper powder – coarsely ground – ½ tsp
8. Dry red chillies – 2 nos.
9. Mustard seeds – ½ tsp
10. Curry leaves - few
11. Coconut oil – 1 tsp
12. Salt to taste
Method:
1. Pressure cook black chana, raw banana, yam along with salt, turmeric powder with 1 cup water for 20-25 minutes in medium flame.
2. Keep aside 1 tbsp of grated coconut for garnishing. Make a rough paste of rest of the coconut and cumin seeds.
3. Add this paste to the cooked chana along with pepper powder and cook for 10 minutes under medium flame.
4. Heat oil in a pan, add mustard seeds. After it splutters, add dry red chillies, curry leaves and 1 tbsp grated coconut. Fry till coconut turns golden brown in color. Add this mixture to chana and serve hot.
Ingredients:
1. Black chana(soaked in water overnight) – 2 cups
2. Raw banana – 1 cup
3. Yam/Sooran – ½ cup
4. Grated coconut – 1 cup
5. Cumin seeds – 1 tsp
6. Turmeric powder – ½ tsp
7. Pepper powder – coarsely ground – ½ tsp
8. Dry red chillies – 2 nos.
9. Mustard seeds – ½ tsp
10. Curry leaves - few
11. Coconut oil – 1 tsp
12. Salt to taste
Method:
1. Pressure cook black chana, raw banana, yam along with salt, turmeric powder with 1 cup water for 20-25 minutes in medium flame.
2. Keep aside 1 tbsp of grated coconut for garnishing. Make a rough paste of rest of the coconut and cumin seeds.
3. Add this paste to the cooked chana along with pepper powder and cook for 10 minutes under medium flame.
4. Heat oil in a pan, add mustard seeds. After it splutters, add dry red chillies, curry leaves and 1 tbsp grated coconut. Fry till coconut turns golden brown in color. Add this mixture to chana and serve hot.
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