KARUPPU KONDAI KADALAI KUZHAMBU (Black Channa)

Ingredients:

• ©    Soaked channa-1 cup
• ©     Potato-1
• ©     Tomato-2
• ©     Garlic-4 to 5 pods
• ©     Chilli powder- 1 tablespoon 
• ©     Coriander powder-2 tablespoon
• ©     Garam masala-1 tablespoon
• ©     onion-2
• ©     Tamarind-very little

To season:

• ©     Cinnamon-2 pieces
• ©     Clove-2
• ©     Fennel seeds-1 teaspoon
• ©     Curry leaf-little

To grind (If you want a thick gravy to grind the paste else use 1/2 cup of coconut milk)

• ©     Coconut-3 tablespoon
• ©     Cashews-4
• ©     Fennel seeds-1 teaspoon

Procedure:

Keep the cooker on the stove. Put cleaned 2 cups of channa into the cooker and add 4 cups of water and cook it for 20 minutes roughly or 3 whistles. Heat the Pan. Pour 2 tablespoon of oil. Season with the items into the season. Sauté the big onion, tomatoes and the garlic pods. Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the vessel and cook for 10-12 minutes. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly, chapati, naan or parotta add the grinded masala and the tamarind water and cook for another 5 minutes.