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Tuesday, December 31, 2013


Channa Sundal:
White chick peas – 1 cup
For Grinding:
Coconut grated – ½ cup
Red chillies – 2 nos.
Ginger – ¼ inch


  1. Soak channa overnight and pressure cook until soft, with enough water and salt. Drain the water and keep the channa aside.
  2. Heat the kadai, add little oil , add little mustard seeds. After it splutters add urid dhal, Asofoetida powder and fry it for few seconds. Add curry leaves and add cooked channa and fry it for few seconds and add the grinded coconut paste. Mix it well.  Add little more salt if needed.

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