This is a traditional recipe which is made in our family since many many years. I have learnt it from my mom
INGREDIENTS
250 gms chora or chawli or black eye beans ( whatever you call it)
6 tbsp roasted peanut skin removed
2 tbsp white sesame seeds
6-8 whole kashmiri red chilli
4 tsp corriander seeds
2 tsp cumin seeds
12-14 cloves garlic
A pinch of turmeric
5-6 tbsp tamarind pulp
Salt to taste
6 tbsp oil
A few curry leaves
3 cups coconut milk
250 gms chora or chawli or black eye beans ( whatever you call it)
6 tbsp roasted peanut skin removed
2 tbsp white sesame seeds
6-8 whole kashmiri red chilli
4 tsp corriander seeds
2 tsp cumin seeds
12-14 cloves garlic
A pinch of turmeric
5-6 tbsp tamarind pulp
Salt to taste
6 tbsp oil
A few curry leaves
3 cups coconut milk
METHOD
Wash and soak the chora for atleast 2 hours in warm water.
Dry roast the ground nuts,red chillies, sesame, corriander seeds,cumin seeds till the turn crisp.
Allow it to cool and then grind to a very very fine paste along with garlic cloves. Add little water if needed. But the paste should be super smooth.
Pressure cook the soaked chora with very little water and a little salt. They should be soft but not mushy.
Heat oil in a deep pan.
Crackle curry leaves, and saute the ground masala paste till it turns aromatic and oil starts coming above. Stir continuously. Add the boiled chora and tamarind pulp. Saute well. Adjust salt.
Finally add the coconut milk. Bring to a boil and turn off the flame. Do not over cook after adding the coconut milk.
Serve with jeera rice.
Wash and soak the chora for atleast 2 hours in warm water.
Dry roast the ground nuts,red chillies, sesame, corriander seeds,cumin seeds till the turn crisp.
Allow it to cool and then grind to a very very fine paste along with garlic cloves. Add little water if needed. But the paste should be super smooth.
Pressure cook the soaked chora with very little water and a little salt. They should be soft but not mushy.
Heat oil in a deep pan.
Crackle curry leaves, and saute the ground masala paste till it turns aromatic and oil starts coming above. Stir continuously. Add the boiled chora and tamarind pulp. Saute well. Adjust salt.
Finally add the coconut milk. Bring to a boil and turn off the flame. Do not over cook after adding the coconut milk.
Serve with jeera rice.
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