Monday, May 19, 2014



In my family there is a tradition that we make some dish using channa (Black Chickpea) on Fridays.
In an earlier post, I have given the recipe for "Channa Upkari" made of Black Chickpea. The stock obtained during the process of making this dish is used to make a rasam type of accompaniment which we call " Channa Saaru." Today I will share how I make it at our house.

  • Black Chickpea ( Channa), 1 cup
  • Fresh Coconut Gratings, 1/4 cup
  • Red Chillies, 3 * I have used the Byadgi variety
  • Green Chillies, slit, 1-2
  • Tamarind, size of a small marble
  • Coriander Seeds, 1 tsp
  • Jeera (Cumin Seeds), 1/2 tsp
  • Asafoetida, a big pinch
  • Jaggery, 1 tbsp or to taste
  • Salt, to taste
  • Coriander leaves, chopped, 1tbsp (for garnishing)
For Seasoning:
  • Oil, 2 tsp or as required
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 1 sprig
Soak the Black Chickpeas for 7-8 hours overnight. Pressure cook this the next morning.
Decant the channa and keep the stock aside.
In a little oil, fry the red chillies, coriander seeds, cumin seeds, asafoetida, and coconut gratings separately and grind this along with tamarind to a smooth paste using required amount of water
Add 1 tbsp of cooked channa in the final stage of grinding (this enhances the taste as well as the thickness of the ground paste)
Add this paste to the channa stock, add slit green chillies, add salt, add jaggery, mix well
Add water (if required) to bring it to the desired consistency and bring it to boil
Next, season with mustard seeds and curry leaves
Finally, garnish with chopped coriander leaves
Serve hot with rice

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