Meen Peera / Anchovy Coconut Dry Curry

It is a typical kerala special recipe.I got this recipe from my mother in law. She makes it when we went to kerala last time and it is my hubby's favourite recipe. 

Ingredients :

1. Anchovy cleaned washed  - 500 grams
2. Grated Coconut - 1 1/4 Cup  
3. Ginger - 1  tbsp chopped
4. Garlic - 1 tbsp chopped
5. Coriander Powder- 1/2 tsp
6. Chilly Powder- 1/2 tsp
7. Green Chillies- 3 nos slitted
8. Mustard Seeds -1/4 tsp
9. Red Chilly Whole- 2 Nos
10. Oil as required
11. Salt as reqired
12. Curry Leaves as required
13. Gambooge- 2 Nos

How to Cook :

1. Grind the coconut , coriander powder, chilly powder ,garlic and ginger in a mixie for a round.Keep this aside.
2. Soak the kodampuli /Gambooge in luke warm water.
3. Add oil to the pan , splutter mustard seeds and add the whole red chilly .
4. Now add the grinded mixture with 1/2 Cup water , slitted green chilly,salt ,curry leaves and the gambooge along with the soaked  (1/4 cup) water.Bring to boil.
5. Add the anchovy fish to it , close the pan and cook in low flame . In between make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish pieces .
6. Cook for around 5 minutes so that  the fish should get cooked . Open the pan and cook in low flame so that the gravy should be thicken and all the water you have added should get dried.
7. Serve Hot  with rice !!!

KADALA CURRY IN COCONUT GRAVY

Ingredients

1. Kadala( Black Chana ) - 1 glass
2. Onion- 2 Nos
3. Coconut Milk Powder- 2 tbsp
4. Tomato- 1 No chopped
5. Ginger- Garlic paste- 1 tsp
6. Turmeric Powder- 1/2 tsp
7. Garam Masala- 2 tsp
8. Red Chilly Powder- 1/2 tsp
9. Green Chilly - 1 No
10. Curry leaves 
11. Salt
12. Oil as required

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to  4 whistle.
3. If required cook for 2 or 3 whistles more. Drain the chana and keep this aside. 
4. Mix the coconut milk powder with  1/4 cup of water and keep this aside.
5. Add oil to the pan , when it is hot add the ginger garlic paste and saute for a minute till the raw smell of it goes.
6. Add the onions , green chilly, curry leaves and saute till it turn translucent.
7. Add the garam masala, chilly powder and the turmeric powder ansd saute for 2 minutes.
8. Add the tomatoes and saute for 2 minutes.
9. Switch off the flame and let it cool.
10. Now take some cooked gravy and with little water grind in a mixie.
11. Add the grinded mixture with 1 glass of water and required salt to the cooking pan .Bring to boil.
12. Now add the drained chana  and on low flame close the pan and cook for 5 minutes.( make sure you add more water as required for the gravy if you need)
13. After 5 minutes , add the coconut milk , bring to boil.Switch off the flame.
14. Garnish with curry leaves .
15. Serve Hot with Noolappam / idiappam / Vellaappam !!

Rasam With Lemon

Ingredients. 

1. Whole coriander- 2 tbsp
2. Jeera - 1 tsp
3. Garlic- 8 pods
4. Whole Pepper - 10 Nos
5. Curry  leaves - few
6. Tomato- 2 No
7. Lemon - 1/2 a piece 
8. Green Chilly - 2 Nos
9. Mustard -1 tsp
10. Salt As required.
11. Oil - as required.

How to Prepare

1. Add  coriander, jeera and pepper to a pan and fry it till the coriander start to turn light brown.
2. Grind the above mixture with chopped curry leaves, garlic to a fine powder.
3. Add oil to the pan , when it is hot , add mustard seeds and let it splutter.
4. Add the grinded powder , saute for few seconds.
5. Now add 1/4 cup water and saute well. 
6. Add the chopped toamtoes and on low flame cook it it turn tender.
7. Now add 2 glass of water , lower the flame, cook for 10 minutes .
8. Add salt as required.Now add the lemon drops and bring to boil on high flame.
9. Add the coriander leaves/ curyr leaves .
10. Serve hot with rice and pappad.

Cabbage Carrot Thoran

Ingredients :

1. Cabbage grated to fine pieces- 5 Cups
2. Carrots grated - 2 Cups
3. Onion  - 2 Nos chopped
4. Coconut grated-1 glass
5. Ginger cubes- 1 tbsp
6. Green Chilly slitted- 2 Nos
7. Turmeric Powder- 1/2 tsp
8. Chilly Powder- 1 tsp
9. Salt as required-
10. Oil- 1 and a half tbsp
11. Curry Leaves- 10 Nos
12. Red Chilly- 2 No
13. Mustard- 1 tsp

How to Cook :

1. Mix the grated cabbage ,carrots, onion , ginger , green chilly ,turmeric powder, chilly powder , salt , 1/2 tbsp oil with your hands and keep this aside for half n hour.
2. Heat pan and add oil , when it is hot add the mustard , red chilly and dal pieces. 
3. When it splutter , add the mixed cabbage carrots. Mix it well .
4. Close the pan and cook for sometime till the cabbage, carrots  are  cooked.(approximately 15 to 20 mins ).
5. When it is done , add the curry leaves and grated coconut. 
6. Mix in low flame for 1 minute .
7. Serve hot with rice.

Tapioca Stew / Tapioca in Thick Coconut Milk Gravy/ Kappa Stew

Ingredients 

1. Onion- 1 Large No
2. Tapioca -  1 big
3. Ginger Chopped-  tbsp
4. Green Chilly- 1 No
5. First Coconut Milk  - 2 Tbsp coocnut milk powder mixed with 2 cup water 
6. Second Coconut Milk - 2 tbsp mixed in /4 cup water 
7. Salt as required
8. Curry leaves 
9. Oil -1 tbsp

How to Cook

1. Clean the tapioca and remove the outer layer and cut into square pieces.
2. Cook tapioca initially in a bowl of water . Close the bowl and cook for 20 minutes.It will be almost cooked.Drain out the cooked water .
3. Transfer the cooked tapioca , green chilly, salt,curry leaves ,onion chopped, ginger chopped and the first milk and cook to 3 whistles.
4. After a while , gently mash the tapioca well with a spoon .
5. Now add the second coocnut milk , bring to boil .
6. Pour  1 tbsp oil over the curry and garnish with curryleaves.
7. Add oil and garnish with Curry Leaves.
8. Serve hot with appam.

Kaya koorkha Moloshyam (Plantain chinese potato moloshyam)

Ingredients :

1. Kaya cut  (Raw plantain) - 1 No
2. Koorkha cut lengthwise( Chinese potato )  - 2 Cups
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 /2tsp
5. Green Chilly - 1
6. Pepper Powder- 1/4 tsp
7. Curry leaves as required
8. Onion Shallots- 4 nos chopped
9. Salt as required
10. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Chop to square pieces.
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into 2 halves if it small.
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Add little water, green chilly ,chopped onion shallots,koorkha ,plantain pieces,chilly powder, salt ,turmeric powder and salt to a cooker and cook to 4 whistles. 
2. After sometime open the pan and add more water as required for the gravy.(the gravy should be thick )
3. Sprinkle pepper powder and cook on high flame for 1 minute.
4. Add curry leaves as much as you want.It gives a good flavour.
5. After the curry is cooked, add oil over the curry and mix well.
6. Switch off the flame.
7. Close the pan and keep  for 5 minutes.
8. Serve hot with rice.!!!

Note : Instead of adding onion shallots initially along with vegetables to the pressure pan  , you can add oil to a pan , saute the onion shallots and add to gravy at last .( alternative to step 5 )

Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry

Ingredients :

1. Cherupayar/ Moong Dal- 1 Cup
2. Pepper - 1 tsp
3. Salt as required
4. Onions - 2 No
5. Oil as required
6. Curry Leaves
7. Chopped tomatoes and onions for garnishing.

How To Cook :

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan and when it is hot, add the chopped onions.
6. Saute till the onion turn translucent.
7. Add pepper , turmeric powder , salt and saute for 2 minutes.
8. Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
9. Open the pan and stir fry till the water gets dried off.
10. Garnish with curry leaves, chopped onions and tomatoes.

Tapioca Masala Curry

Ingredients:

1. Tapioca  - 2 Nos
2. Onions Big  - 2 Nos
3. Curry Leaves- few
4. Oil as required
5. Salt as required
6. Coconut grated- 1 Cup
7. Onion shallots- 10 nos
8. Red Chilly- 2 No
9. Coriander powder- 2 tbsp
10. Garam Masala- 1 tsp
11. Pepper powder- 1/4 tsp

How to Cook:

1. Add tapioca  with enough water to a bowl and cook on low flame.
2. After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
3. Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
4. Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
5. Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
6. Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
7. Add oil to the pan, when it is hot , add onions , saute till translucent.
8. Add the grinded mixture and mix well.
9. Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
10. Now add 2 cups water , close the pan and cook for 3 minutes.
11. Add water if you want more gravy.
12. Serve hot with rice , rotis, parathas.

Chakkakkuru Aviyal / Jackfruit Seed Aviyal

Ingredients :

1. Jack Fruit Seeds - Skin removed and cut into four halves - 1.5   Cup
2. Snake Gourd  cut lengthwise - 2 Cups
3. Ash Gourd cut into legthwise pieces - 1 Cup
4. Drumsticks peeled and cut into 2 " long pieces- 1 Cup
5. Turmeric powder- 1/2 tsp
6. Chilly Powder- 1 tsp
7. Green Chilly - 2 Nos
8. Tamarind - small  goose berry sized.
9. Curry leaves as required
10. Onion Shallots- 4 nos
11. Coconut grated- 1 cup
12. Jeera- a pinch
13. Salt as required
14. Oil- 1 tbsp

How To Cook

1. Soak the tamarind in 1/4 cup water  . Keep this aside.
2. Add little water, Jackfruit seed pieces , turmeric powder and salt into a pan , close the pan , cook till  it gets cooked.( Cook for 15 minutes minimum)
3. After it gets cooked , add the ingredients  2,3 4, and 6 , very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
4. Squeeze the tamarind and add the tamarind water to the cooked curry .
5. In a mixie grind the coconut , green chillies , onion shallots and jeera with 1/4 cup water to a very fine paste form.
6. Add the grinded paste to the curry, add water if required.
7. When the gravy come to boil , pour oil , more curryleaves.
8. Serve hot with rice.!!

Mango Curd Curry / Mambhazha Pulissery

Ingredients :

1. Mangoes Ripe- 2 Nos 
2. Jaggery - 3 tbsp grated 
3. Turmeric Powder- 1/2 tsp
4. Chilly powder- 1/2 tsp
5. Curd thick -2 Cups
6. Coconut Grated- 1 Cup
7. Green Chilly - 2 Nos
8. Cumins Seeds- 1/2 tsp
9. Mustard Seeds-  1/4 tsp
10. Red Chilly - 2 Nos
11. Oil -as required.
12. Salt as required.
13. Curry Leaves - as required

How To Cook :

1. Add jaggery with 2 tbsp water to a pan and cook on low flame until the jaggery is completely dissolved.Pass the syrup through a strainer and keep this aside.
2. Cut the mangoes to cubes.
3. Add the mango cubes , turmeric powder, chilly powder , salt , 1/4 Cup water to a pan and cook on low flame .Cook for around 10 to 15 minutes till the mangoes are tender.
4. Now add the jaggery syrup and open the pan and cook for sometime till the excess water is dried off.
5. Now add the grated coconut , 1 cup curd , jeera and green chilly to a mixie and grind to form a smooth paste.
6. Blend in the other 1 cup curd to the paste and stir continuously to form a thick paste.
7. Add the paste to the cooked mangoes.
8. Cook for 2 minutes.
9. Add oil to the pan , when it is hot , add mustard seeds , red chilly and curry leaves .Let the mustard seeds splutter.
10. Now add this to the cooked mangoes gravy.
11. Serve hot with rice.

Beetroot Mezhukkuvarati

Ingredients

1. Beetroot- 1 No
2. Mustard Seeds- 1 tsp
3. Red Chilly - 2 Nos
4. Turmeric powder- 1/4 tsp
5. Pepper powder- 1 tsp
6. Salt - as required
7. Oil - as required
8. Curry Leaves - as required

How To Cook :

1. Cut the beetroot into thin cubes.
2. Add oil to the pan , splutter mustard seeds and red chilly.
3. Add the beetroot cubes, turmeric powder, salt , pepper powder .
4. Close the pan and cook for sometime ( around 10 minutes ).
5. Open the pan, add curry leaves  and stir fry for 2 minutes.
6. Serve with hot rice.

Kootu Curry

There are variety of ways for cooking this koote curry .Well this is how i made it.Well i prepared this for this year 2013 Vishu .

Happy  Vishu to All of You !!

Ingredients :

1. Raw Plaintain - 1 No cut into cubes.
2. Yam - 3 Cups Cut to cubes.
3. Black Chana  - 1/2 Cup
4. Chilly Powder- 1 tbsp
5. Turmeric powder- 1/2 tsp
6. Salt as required
7. Oil as required
8. Coconut grated- 2 CUps
9. Mustard Seeds- 1 /2 tsp
10. Jaggery syrup -2 tbsp
11. Coconut grted- 4 tbsp
12. Green chilly - 2 no
13. Jeera- 1/4 tsp
14. Curry Leaves - as required

How To Cook :

1. Soak the chana overnight  .
2. Pressure cook the chana  to minimum 8 whistles or more if required until it gets cooked.
3. Grind the coconut , green chilly and jeera   for one round in a mixie and keep this aside.
4. After that add the plantain and yam cubes to the cooked chana .
5. Add chilly powder ,turmeric powder , salt and cook to 2 whisltes .
6. Add the grinded coconut , green chilly jeera  maste and mix well.
7. Add oil to the pan and when it is hot , add mustard seeds . Let it splutter.
8. Add the grated coconut and on low flame fry it till it become golden brown in colour.
9. Add this to the cooked vegetables . 
10. Add the jaggery syrup and mix well.
11.  Garnish with  Curry Leaves

Gobi Fry

Ingredients :

1. All Purpose Flour ( Maida) - 1 Cup
2. Corn flour- 3 tbsp
3. Rice Flour- 1/2 Cup
4. Cauliflower - medium sized
5. Ginger- Garlic Paste - 1 tbsp
6. Turmeric Powder - 1/2  tsp
7. Kashmiri Chilly Powder - 1tbsp
8. Jeera powder- 1/2 tsp
9. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the cauliflower florets )
10. Oil as required
11. Curry leaves
12. Onion rings for garnishing.
13. Lemon drops

How to Cook

1. Wash the florets  well .Put the cauliflower florets  in luke warm water mixed with turmeric water and salt for 1 hour so that it gets cleaned properly.
2. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .
3. Mix the cauliflower florets in the prepared dough and keep aside for 1 to 2 hours.
4. Deep fry  each cauliflower floret  .It will be reddish in colour.
5. Transfer to the serving bowl .
6. Decorate with curry leaves , onion rings.
7. Sprinkle lemon drops.

Rasam with Dal

Ingredeints

1. Dal  - 1/2 cup
2. Whole coriander- 3 tbsp
3. Pepper- 2 tsp
4. Red Chilly- 4 No
5. Turmeric powder- 1/4 tsp
6. Tomato grinded- 2 No
7. Mustard seeds- 1/4 tsp
8. Water- 5 Cups
9. Tarmarind - 1 lemon sized
10. Asafoetida- 1/2 tsp ( as required )
11. Garlic pods -  6 nos chopped
12. Onion Shallots - 8 Nos Chopped
13. Fenugreek Seeds- 5 No
14. Cumin Seeds- 1/2 tsp
15. Oil as required
16. Salt as required.
17. Coriander Leaves for garnishing

Ingredients :

1. Soak the tarmarind in 1 /2 cup water.
2. Cook the Dal in cooker to 4 or 5 whistles
3. Dry roast the whole coriander , pepper for  1 minute.
4. Add the red chilly and again roast till it start to turn dark red.
5. Crush the coriander pepper and redchilly in a mixie and keep this aside.
6. Heat the pan and when it is hot , add oil.Transfer the mustard seeds , fenugreekseeds , cumin seeds and let it splutter.
7. Add chopped garlic and onion shallots , saute for 2 minutes.
8. Add the grinded mixture and saute till the raw smell goes.
9. Add the tomato paste and saute for 3 minutes in low flame.
10. Add 1 cup water and bring to boil.
11. Add asafoetida , salt and sqweezed tarmarind water.
12. Again check salt and add if required more.
13. Also check for the sour taste and add the tarmarind water if required more.
14. The gravy will be thick now . So add 4 cups water and let it boil for 5 minutes.
15. Add coriander leaves and Serve Hot with rice.

Onion Sambar

This is a special sambar . We make the sambar powder instantly for this .I got this recipe from my mom's sister ( Valyamma).I love this sambar of hers .

This is dedictaed to you valyamma !!!!

Ingredients  for grinding:

1. Urud Dal -2 tsp
2. Red Chilly Raw- 7 No / as per your taste
3. Whole Coriander -3 tbsp
4. Fenugreek Seeds - 1  1/2 tsp

1. Dry roast the above ingredients in low flame .
2. Roast for sometime till the fenugreek seeds start to turn red in colour.
3. Transfer the ingredients to a bowl and let it cool.
4. Crush the ingredients in a mixie to one round .
5. Grind the ingredients with 1/4 cup water and make sure it doesn't turn to a smooth paste.( we should get to bite the pieces in the sambar )

Ingredients 

1. Tur Dal-  1 Glass
2. Onion Shallots - 1 Glass
3. Drumstick - 2 No
4. Tomato- 2 No
5. Fenugreek seeds -  a pinch
6. Asafoetida powder- 1/4 tsp
7. Tamarind -  1 lemon sized
8. Sambar Powder grinded
9. Mustard seeds - Little
10. Turmeric Powder- 1/4 tsp
11. Salt as required
12. Oil as required
13. Curry Leaves.

How to Cook. 

1. Add Tur Dal , onion shallots and required amount of water ( water a little more than required to just cover the  items in cooker ). Pressure cook the tur Dal  to 4 to 5 whistles  till it gets cooked.
2. Soak the tamarind in 1/2 cup of water , drain the water and keep it aside.
3. In another vessel add  some water , turmeric powder  and cook the drum stick by closing the pan.
4. After it get cooked  ,add the tomato,  close the lid  and let is cook .
5. Add the  cooked tur dal ,asafoetida powder , salt to the cooked vegetable mixture.
6. Squeeze the tarmarind and add its water to the cooked dal .
7. Make sure you check the taste and squeeze more if needed.
8. Add the grinded mixture to the cooked curry.
9. Pour water as required for the gravy. Let it boil for sometime.
10. In a pan pour oil ,add mustard seeds , fenugreek , let the mustard  splutter. Pour this to the cooked sambar. Garnish with curry leaves.
11. Serve hot with rice.

Cabbage thepla

Ingredients:

1. Ghee or Butter

For the dough :

cabbage grated to fine pieces

1. Cabbage grated to very fine pieces-  1Cup
2. Ginger cut into small square pieces- 1 tsp
3. Wheat Flour- 3 Cups
4. Garlic  chopped- 1 tsp
5. Jeera powder- 1 tsp
6. Turmeric powder- 1 tsp
7. Chilly Powder- 1 tbsp
8. Green Chilly- 2 Nos
9. Coriander leaves finely chopped- 2 tbsp
10. Salt - as required
11. Oil - 2 tbsp

How to Cook :

1. Prepare the dough by mixing all the ingredients for the dough . Make sure you add water step by step and keep on kneading the dough to get a smooth dough. 
2. Close the dough with damp cloth for 1 hour.
3. After 1 hour knead the dough again
4. Divide the dough into small lemon sized balls.
5. Roll out the dough like we do for chapapthis..
6. Apply ghee or butter on both sdes.
7. Heat the pan and cook both the sides of the rolled out chappathis.
8. Switch off the flame when the sides starts turning brown.

Cabbage Thoran

Ingredients :

1. Cabbage grated to fine pieces- 3 Cups
2. Onion chopped- 1 Cup
3. Coconut grated- 1 Cup
4. Ginger cubes- 1 tbsp
5. Green Chilly chopped- 1 No
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder- 1/2 tsp
8. Salt as required-
9. Oil 1 and a half tbsp
10. Curry Leaves- 10 Nos
11. Red Chilly- 2 No
12. Mustard- 1 tsp
13. Dal - 1 tsp

How to Cook :

1. Mix the grated cabbage , onion , ginger , green chilly ,turmeric powder, chilly powder , salt , 1/2 tbsp oil with your hands and keep this aside for half n hour.
2. Heat pan and add oil , when it is hot add the mustard , red chilly and dal pieces. 
3. When it splutter , add the mixed cabbage . Mix it well .
4. Close the pan and cook for sometime till the cabbage is cooked.(approximately 15 to 20 mins ).
5. When the cabbge is done , add the curry leaves and grated coconut. 
6. Mix in low flame for 1 minute .
7. Serve hot with rice.

Note  : If you like you can add grated carrots as well.

NADAN KADLA CURRY ( KERALA STYLE BLACK CHANA CURRY )

Ingredients

1. Kadala( Black Chana ) - 1  glass
2. Onion- 4 No
3. Red Chilly- 2 No
4. Mustard-1 tsp
5. Green Chilly - 1 No
6. Turmeric powder- 1 tsp
7. Coriander Powder- 3 tsp
8. Garam  Masala- 1 tsp
9. Curry leaves 
10. Salt
11. Oil 2 tbsp

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to 8 whistle or more if required to get it fully cooked.Keep this aside.
3. Add oil to the pan , when it is hot , add the mustard , redchilly  and when it splutter , add the onions, ginger , green chilly.
4. Saute the onions till they turn  brown in colour.
5. Add the masalas and saute for 3 minutes.
6. Now add the cooked chana , 1 Cup water , salt , turmeric powder  .Bring to boil.
7. Close the pan and cook for 10 minutes.Make sure the gravy start to thicken.
8. Garnsih with curry leaves.

NADAN KADALA CURRY with coconut (Black Chana Curry )

Ingredients

1. Kadala( Black Chana ) - 1 1/2 glass
2. Whole Coriander- 7 tsp
3. Coconut- 1 Cup
4. Onion Shallots- 6 No
5. Red Chilly- 6 No
6. Tomato- 1 No
7. Onion- 1 No
8. Mustard.
9. Curry leaves 
10. Salt
11. Oil as required

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to  4 whistle.
3. If required cook for 2 or 3 whistles more. 
4. Fry the redchilly till brown . Keep this aside.
5. Fry the whole coriander  for 1 minute .Make sure it doesn't turn brown  and keep this aside.
6. Fry the coconut  and curry leaves till reddish brown.
7. Grind the fried items and make a paste of it.
8. Add the grinded mixture to cooked chana.
9. Add the tomato pieces after adding the grinded paste.
10. Add 1/4 cup water. Bring to boil.Make sure the gravy starts thickening.
11. Add oil to a pan and add the mustard and red chilly, curry leaves. . Let it splutter.
12. Add onion pieces  to the pan and fry the onion.
13. When the onion is cooked add the mixture to the cooked chana.

Gooseberry Chammandi

Ingredients:

1. Goose berry - 4 Nos
2. Onion shallots-  5 No
3. Ginger- 1 " piece
4. Curry leaves- 10 No
5. Green Chilly - 1 No
6. Salt as required.

How to Cook :

1. Cut the gooseberry  and remove the seed of it.
2. Grind  it with the other  ingredients in a mixie for 2 rounds.
3. Serve hot with rice.