Simple Way to Make Super Quick Homemade Channa Kuruma Gravy
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Before you jump to Channa Kuruma Gravy recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all perform, without difficulty. A lot of it truly is merely using common sense.
We hope you got benefit from reading it, now let's go back to channa kuruma gravy recipe. You can have channa kuruma gravy using 23 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Channa Kuruma Gravy:
- Get 150 gm of Black channa.
- You need 100 gm of Potato.
- Get 2 tsp of Ginger garlic paste.
- Get 1 tbsp of Coriander powder.
- Use 1 tsp of Garam masala.
- Provide 20 of Small onion.
- Take 3 of Tomatoes.
- Prepare 1/2 tsp of Turmeric powder.
- Get 2 tsp of Chilli powder.
- Get 1/2 tsp of Curry leaves.
- You need As needed of Salt.
- You need of To Grind:.
- Prepare 1 cup of Grated coconut.
- Take 2 tsp of Whole pepper.
- Take 2 tsp of Cumin.
- Take 1/2 inch of Cinnamon.
- Prepare 1 tsp of Fennel seeds.
- Take of To Season:.
- Take 50 ml of Coconut oil.
- Prepare 1 tsp of Mustard seeds.
- Take 1 inch of Cinnamon.
- Prepare 1 tsp of Fennel seeds.
- Provide 2 of Clove.
Instructions to make Channa Kuruma Gravy:
- Soak channa for overnight and cook in the pressure cooker until done. Reserve the channa water. Boil the potatoes, peel the skin and cut it into cubes and keep aside. Grind coconut, pepper, cumin, cinnamon, fennel seeds into fine paste by adding little water. Keep this aside. Grind ginger garlic paste and keep aside. Chop the shallots and tomatoes finely and keep aside..
- Heat oil in kadai add mustard seeds. Once mustard finished crackling add cinnamon, fennel seeds and cloves. Once done add chopped onion, saute until onion turns brown and now add ginger garlic paste. Saute until the raw smell goes off. Add chopped curry leaves. Now add chopped tomatoes, cook until it turns mushy. Add turmeric powder, chilli powder, coriander powder, bit of salt. Close with lid and cook until oil comes out of the sides..
- Now add boiled channa, channa water, potato cubes. Now stir gently. cook for 2 minutes. Now add the ground paste to this and let it cook in low flame for another 5 minutes. Adjust the salt. Add garam masala. Cook another 2 minutes and switch off the flame. Serve hot with jeera pulav or roti..
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