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13 Jan 2014

Channa usal / Kadale kalu usli












Servings: 3


Ingredients:

Content
 Quantity
 Comment
Channa sprouts / molakekattida kadalekalu
1 cup
You can also use just soaked channa. Soak channa for 4 hours and drain the water and tie it in a cotton cloth, set it aside overnight for making sprouts.
Coconut
½ cup
Desiccated
Green chili
2 medium
Slit
Jeera
1 tbsp

Mustard
1 tsp

Hing
A pinch

Salt
To taste

Sugar
A pinch

Curry leaves
1 sprig

Coriander leaves
2-3 tbsp

Lime juice
1 tsp






Method:

Pressure cook soaked channa / sprouted channa with a pinch of rock salt for 2-3 whistles.


Heat oil in a pan. Add mustard. Once they start popping, add jeera, curry leaves, green chilies and hing and saute a bit. 


Add the cooked channa sprouts, a pinch of salt and a pinch of sugar and mix. (Use less salt as channa is cooked with salt in cooker).


Add the coconut, coriander leaves and mix.


Add lime juice, mix well and turn off the heat. Serve hot or cold as a side dish with rice or as salad.

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