Ingredients:
Chickpea – 1 cup
Onion – 1 large (chopped)
Shallots – 5-6 (sliced)
Ginger – 1 inch piece (sliced into strips)
Garlic – 3-4 (sliced into strips)
Green chillies – 2-3 (slit)
Coriander powder – 2 tablespoon
Chilly powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Fennel – 1 teaspoon
Pepper – 1 teaspoon
Cinnamon – 1 inch piece
Cloves – 2-3
Star anise – 1/2
Curry leaves – 2 sprigs
Grated coconut – 1 cup
Coconut chips – 1/4 cup
Mustard seeds – 1/2 teaspoon
Oil – 2 tablespoons
Salt – to taste
How to:
Soak chickpeas in water overnight. Pressure cook the chickpeas for about 15 minutes with salt and enough water to make the gravy.
In a pan dry roast coriander powder, chilly powder, turmeric, pepper, cinnamon, cloves, star anise and fennel for about a minute, remove the pan from the flame add the sliced shallots to it.
Roast the grated coconut in a pan till reddish brown. Let it cool for a while, then grind the roasted masala together with the coconut to form a smooth paste.
In a deep pan add 2 tablespoons oil and splutter the mustard. Add the coconut chips and roast till it turns light brown. Sauté the onions, ginger, garlic, curry leaves and green chillies till they turn golden brown. Add the ground coconut paste and sauté for a few minutes . Add the chickpeas along with the water and bring to a boil. Check the seasoning and add more salt if required. Cook until the gravy thickens a bit.
Remove the pan from flame and serve with puttu or appam.
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