February 27, 2017


Kovakkai (Gherkins) - 200 gms
(slice into 4 lengthwise)
White kabuli channa - 1/4 cup
Onion - 1 (chopped)
Salt to taste

Grind Spices:
red chillies -5
Coriander seeds -  1 tbsp

Grind into paste:
Garlic flakes - 3
Cumin seeds -1/2 tsp
Fresh coconut - 1/4 cup


  • Soak channa in enough water for overnight. Pressure cook in salted water until tender.
  • Dry roast the spices and grind with tamarind to a smooth paste.
  • Grind coconut and other ingredients to make paste.
  • Steam cook onion and kovakkai together in a pressure cooker.
  • Heat oil and fry cooked kovaikkai together, channa along with ground spices and salt.
  • Fry till dry and then add ground paste and stir for one or two minutes.
  • Serve as a dry curry with rice.

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