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Curry Channa – 1/2 cup
Savala – 1
Dried Chilly – 1
Asafoetida – a pinch
Mustard – a pinch
Coconut grated – 2 tbsp
Gingely oil – 1/2 tbsp
Salt – as needed
Turmeric powder – 1/4 tbsp
Lime juice – 1 tbsp
Curry Leaves – 2 strips
Water – as needed

Soak the channa in water for a day. Cook this in a pressure cooker with salt and turmeric powder. Add oil in a pan and mustard. Add savala, curry leaves, dried chilly and asafoetida and sort well. Strain water from the channa and add coconut to it. Mix everything well. Add lime juice and serve.

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