This recipe had come a long way, but still had reached me without any missing links. My mom had made some special effort to get this recipe to me to update the blog…LOL. Most of the recipes in this blog were her contributions. She is of course a wonderful cook. Ok, now letz get to the recipe.
Ingredients:
Black chickpeas – 2 cups
Shallots – 5-10 (depending on the size)
Onion – 1 medium size
Coriander seeds – 2 tbs
Cumin seeds – 1 tbs
Red chilies – 2-3
Grated Coconut – 2-3 tbs
Turmeric powder – 1/4 tsp
Tomato – 2 medium size
Curry leaves
Mustard seeds
Oil
Salt
Method:
1) Soak the chickpeas overnight and pressure cook them with salt. (3-4 whistles)
2) Heat some water in a small pan, add the shallots and turmeric powder. Cook till the shallots look transparent.(Poke a knife into the shallot and it will let you know). Drain the water after cooking.
3) Grind the following ingredients with some water – coriander seeds, cumin seeds, red chilies and coconut. Make this into a fine paste.
4) Grind the shallots as well into fine paste. Or you may add the shallots to the above paste and grind together.
5) In a pressure pan, add some oil, splutter mustard seeds, add curry leaves and onion. When the onion is well done, add some tomato. Next add the ground paste and the chickpeas. Add salt per taste. Pressure cook this mixture.(1 whistle)
6) Garnish with cilantro.
Super sundal curry ready!!
This curry goes well with chapati, rice, idli and dosa. A very versatile curry.
Here is our backyard’s new visitor. He is Mr.Possum, oh yes the famous “Ice Age 2” figure (Crash & Eddie). Do you know that he is marsupial? It was really interesting to know him. Know more about him here.
Kaaram Ahaaram 