MANGALOREAN CHANNA SUKKA
Mangalorean Channa Sukka is a side dish made of Chick Peas which can be served with both rice as well as with rotis. I found this easy to prepare and liked the flavour and special taste that comes from the use of saunf.
As you might know, apart from its flavour, saunf is considered very good for digestion. The use of mint leaves for garnishing enhances the aroma and taste of the dish.
I was introduced to this dish by my niece, Shilpa Pai, who tells me it is a very popular dish in and around Mangalore.
Ingredients:
Soak the channa overnight and pressure cook it the next morning for 2-3 whistles
After it is cooked, keep the channa aside after removing the excess water
Heat oil in a thick-bottomed kadhai on medium flame,
Add the lightly crushed garlic cloves, roast till they change colour and give off a good aroma
Add saunf, when it sizzles add the chopped onion and fry till it becomes translucent
Add cut tomato and cook till it becomes soft
Add a little tamarind pulp
When the tomato is cooked, add chilli powder, turmeric powder, sambar powder and salt
Stir for a while and add the cooked channa
Keeping the kadhai covered, cook on low flame till the channa fully absorbs the spices
Finally, garnish with coriander leaves and chopped fresh mint leaves.
Mangalorean Channa Sukka is a side dish made of Chick Peas which can be served with both rice as well as with rotis. I found this easy to prepare and liked the flavour and special taste that comes from the use of saunf.
As you might know, apart from its flavour, saunf is considered very good for digestion. The use of mint leaves for garnishing enhances the aroma and taste of the dish.
I was introduced to this dish by my niece, Shilpa Pai, who tells me it is a very popular dish in and around Mangalore.
Ingredients:
- Black Channa (chick peas), 1 cup
- Onion, chopped, 1
- Tomato, 1
- Chilli Powder, 1 tsp
- Saunf (Fennel Seeds), 1 tsp
- Turmeric Powder, 1/4 tsp
- MTR Sambar powder, 1 tsp
- Tamarind Pulp, 1/2 tsp
- Garlic, 5-6 cloves, lightly crushed
- Oil, 1 tbsp
- Coriander leaves, 1 tbsp
- Mint leaves, chopped, a few
Soak the channa overnight and pressure cook it the next morning for 2-3 whistles
After it is cooked, keep the channa aside after removing the excess water
Heat oil in a thick-bottomed kadhai on medium flame,
Add the lightly crushed garlic cloves, roast till they change colour and give off a good aroma
Add saunf, when it sizzles add the chopped onion and fry till it becomes translucent
Add cut tomato and cook till it becomes soft
Add a little tamarind pulp
When the tomato is cooked, add chilli powder, turmeric powder, sambar powder and salt
Stir for a while and add the cooked channa
Keeping the kadhai covered, cook on low flame till the channa fully absorbs the spices
Finally, garnish with coriander leaves and chopped fresh mint leaves.
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