Tuesday, May 4, 2010

Thonde Palya(With Kabul channa)

Hello everybody! Here is the recipe of Thonde Palya With Kabul channa.
This recipe is a Mangalore - Udupi speciality. off course I learnt it from my mom in law.I was making it for the first time yesterday and I relished it. Hope you also like it too.....

You need to have:

1 cup Tindora/Thondekai, chopped
1 cup KabulChana/ Chick peas, soaked overnight
1/2 cup Grated coconut
1/2 tsp Jeera
2-3 Dry red chillies
Salt as per taste
1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1-2 tsp Oil
A pinch of haldi
4-5 Curry leaves
1 tsp Lemon juice
A pinch of hing


Cut the tindora length wise as shown below:

Pressure cook chana in salt water until they are cooked; (3-4 whistles)
Pressure cook tindora without water(1 whistle)

Put red chillies, jeera and coriander seeds in a mixie. After they are powdered, add grated coconut ground it without adding water and Keep it aside.

Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.

Add the masala mixture prepared in step 3 and saute for a while. Add cooked tindora and chana; Add salt and mix well.

Remove from stove and add lemon juice; Serve hot with rice.

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