Aadi Kummayam Recipe – Chettinad Aadi Koozh Recipe

Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.

Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.

Do check out my other Chettinad Recipes and AADI MONTH SPECIAL RECIPES !

Aadi kummayam recipe / Chettinad aadi koozh

Chettinad special aadi kummayam recipe / aadi koozh recipe

Cuisine: Chettinad

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Kummayam Powder Recipe White round urad dal -1 cup Yellow moong dal - 1/4 cup Raw rice / Maavu arisi - 1/4 cup Aadi kummayam / Koozh recipe Kummayam powder - 1/2 cup Palm sugar / Karupatti OR Jaggery - 1/2 cup Water - 1.5 cups ( To dilute kummayam powder) Water – 1/4 cup ( to melt jaggery) Ghee – 2 tbsp Gingely oil – 2 tbsp to 1/4 cup (Add while serving)

HOW TO MAKE AADI KUMMAYAM

1. To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
2. Cool and grind to a smooth powder. Sieve and store in a box.
3. To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
4. Add water and mix without lumps.
5. Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
6. Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
7. Remove and serve it by mixing with gingely oil.

AADI KUMMAYAM RECIPE - STEP BY STEP PICTURES

KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate. In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down. Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box. AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it. In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh. Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add  1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage.  Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !

Note

For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp. Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1. Cardamom powder is not necessary. Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step. Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color.

Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
I added some gingely oil while serving !

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Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Bangalore, Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. 

When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath.

 In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.

Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

KESARI BATH RECIPE ( 1 cup = 250ml ) Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup Sugar – 1 cup Water – 2 cups (1:4 rava & water ratio) Cooking oil – 2 tbsp ( Use refined oil) Melted Ghee – 1/2 cup Cardamom powder or pineapple essence – 1/2 tsp Cloves – 2 nos Cashews and dry grapes - Few Yellow food color - A pinch Salt - A pinch Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional. UPPITTU / KHARABATH RECIPE (1 cup = 250ml) Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup Big onion - 1 no ( Finely chopped) Ripe tomato - 1 no ( small, finely chopped) Green chilli - 2 nos (Finely chopped, use 4 for spicy taste) Water - 4 cups Salt - as needed Coriander leaves - 2 tbsp Ghee – 1 to 2 tbsp To Temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cashew nuts - 5 nos OR roasted peanuts Curry leaves - Few Grated coconut - 2 tbsp (optional)

HOW TO MAKE KESARI BATH

1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
2. Add fine rava and roast for 5 minutes.
3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
4. Cover cook for 5 minutes. Add sugar and mix without lumps.
5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

HOW TO MAKE UPPITTU

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

chiroti rava kesari bath

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio. Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy.  Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.  Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best. If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari. For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method. Do not burn the rava while roasting it. Keep the flame medium and mix it constantly. For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely. Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture. Tastes the best when served hot or warm. But it stays soft even for hours together.  For variations, you can use Bansi rava (Yellow colored sooji). In some hotels, they add roasted peanuts instead of cashews.

 

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Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. 

Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. 

Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. 

In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants. 

 For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too.

 Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 

Cuisine: Karnataka

Category: Breakfast Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup Big onion - 1 no ( Finely chopped) Ripe tomato - 1 no ( small, finely chopped) Green chilli - 2 nos (Finely chopped, use 4 for spicy taste) Water - 4 cups Salt - as needed Coriander leaves - 2 tbsp Ghee – 1 to 2 tbsp To Temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cashew nuts - 5 nos OR roasted peanuts Curry leaves - Few Grated coconut - 2 tbsp (optional)

RAVA UPPITTU RECIPE

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES

Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate. Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy. Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely. Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding. After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well. Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

Do not burn the rava while roasting it. Keep the flame medium and mix it constantly. Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely. Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture. Tastes the best when served hot or warm. But it stays soft even for hours together.  For variations, you can use bansi rava (Yellow colored sooji).  In some hotels, they add roasted peanuts instead of cashews.

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Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

  

Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

Do check out my collection of 10 Poori varieties & 20 Side dish for Poori. 

Have a look at my Instant Mangalore Bonda recipe as well.

Mangalore buns recipe - Banana Poori

Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 6 to 8 no.

Prep time: 6 Hours

Cook time: 5 Minutes

Total time: 6 Hours 5 Mins

Chitra Ganapathy

INGREDIENTS

For Mangalore buns 1 cup - 250ml All Purpose flour - 1 cup Ripen Banana - 1 no ( I used 2 small yelakki banana) Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness) Curd - 1.5 tbsp  (Add 2 tbsp if needed) Salt - 1/2 tsp Cumin seeds - 1/2 tsp Cooking soda / baking soda – 1/4 tsp Cooking oil - To deep fry Coconut chutney Grated coconut – 1/2 cup Green chillies – 3 to 5 nos (Adjust based on spice level) Tamarind – a small pinch Curry leaves – 3 leaves (optional) Coriander leaves - 1 tbsp Fried gram dal – 1 tbsp Garlic cloves – 2 no. Salt & water – as needed

METHOD

1. In a wide bowl, mash the banana with a fork.
2. Add curd, sugar, salt, all purpose flour and mix well
3. Make a dough without adding water.
4. Cover and keep it aside for minimum 6 hours.
5. Knead it well and make thick, round poori.
6. Deep fry it both the sides till golden brown.
7. Remove in a tissue paper. Serve hot with coconut chutney.

METHOD - STEP BY STEP PICTURES

In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.   To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste. Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight.  Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate. Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it. Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney. Enjoy !

Note

You can add more sugar if you like more sweet taste.But color of poori would be dark.  Do not use water to make the dough.Add little more curd if needed. Resting time of minimum 6 hours is needed. Overnight is also fine. If you rest the dough for lesser time, Poori will come out hard and chewy. For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.

Tastes Yummy !

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Goan Kormolas Recipe – Eggless Kormolas - Goan Christmas Recipes

Kormolas is a Goan special Christmas sweets recipe. Traditionally the Christmas goodies, called kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas. It is very similar to Kulkul/ Gala Gala in ingredients and the method of preparation. But its shape is different. Authentically Kormolas is prepared with all purpose flour, sugar, egg, semolina and coconut milk. 

But I tried an eggless version following the recipe of Hilda’s Touch of Spice. It came out really well with a crunchy taste even without egg and tasted mildly sweet. Though I couldn’t make proper shapes, we loved its taste very much. Friends do try this easy, yummy Kormolas recipe during this Christmas. I am sure your family members would enjoy it to the core. Lets see how to make this Goan special Christmas sweet recipe – KORMOLAS with step by step pictures.

Check out my Kerala special Achappam/Rose cookies recipe and Goan KULKUL/KALKAL too. 

Kormolas Recipe - Eggless Version

How to make Goan special Christmas sweet KORMOLAS without egg

Cuisine: Indian

Category: Sweet

Serves: 30 

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml , 1 tbsp - 15ml , 1 tsp - 5ml All purpose flour/Maida - 1 cup (Levelled) Sugar - 1/3 cup ( Powder the sugar) Melted butter or melted ghee – 1.5 tbsp Salt - a pinch Water or coconut milk - as needed Vanilla Essence - Few drops Cooking oil - to deep fry

HOW TO MAKE EGGLESS KORMOLAS - METHOD

Powder the sugar and keep aside. Take a wide bowl and add maida, salt and powdered sugar.( If you powder 1/3 cup of sugar, you will get around 1/2 cup. Use all the sugar.) Mix well and check for taste. If sweetness is less, add more powdered sugar as per your taste. Melt the ghee and let it become warm. Add it to the maida mixture and make a crumbly mixture. Ghee should spread all over the maida. Now add milk little by little( I used 2 tbsp) and make a dough like a thick, non-sticky roti dough. Let it rest for 10 minutes. Keep it covered.( Suppose if you have added more water, add little maida and correct the dough) Divide the dough into 2 balls. Take one ball and dust it lightly with maida. Roll it thin to a circle. Trim the edges to bring square shape. Cut into small squares. Make shapes immediately. Do not dry it for long time. Take one square and join one of the opposite edges. Pull the other two edges in the opposite direction and join them. Make a twist at both the ends to give a bud like shape. If you don’t twist it properly, it will open up while frying. Please refer the pictures below to get the idea. Heat cooking oil and test it by dropping a pinch of dough.It should rise on top immediately.( If you are a beginner,make a trial by frying 1-2 before you put them in batches. Check whether it breaks in oil. If it breaks in oil, add little more maida and make the dough.) Lower the flame completely and drop a batch of kormolas at a time.Flame should be low to medium.Let them cook for few minutes till one side turns light golden brown. Flip it and cook the other side till light golden brown. Don’t wait for all the bubbles to cease because kormolas will cook even after removing from the oil. So remove it as soon as it turns golden. While you take out from the oil,it looks & tastes soft.  But when it cools down completely, it will become super crunchy and becomes dark in color too. So please wait till it cools down to enjoy its best taste. Cook the remaining kormolas in batches. Adjust the flame from low to medium whenever needed. Store in an air tight box after it cools down completely. It stays good for a week or two.Enjoy this crispy and yummy snack with your family !

Note

Suppose if you add excess milk and make the dough very sticky, add some more maida to it. If you add more ghee, Kormolas will break in oil. So add the mentioned amount. If the heat of oil is more, the color of kormolas turn golden brown quickly without cooking inside. So deep fry them in low to medium heat oil for uniform cooking. Kormolas will absorb more oil if you fry them in low insufficient heat. So deep fry in proper heat.

Enjoy this crispy Goan special Christmas sweet at home !! Merry Christmas !

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How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.

In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !

Do check out my easy chana masala using pressure cooker and Chola poori recipe 

Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 10 hours

Cook time: 20 Minutes

Total time: 10H20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook (1 cup - 250ml) Kabuli chana/ White chana - 1 cup Baking soda - 1/4 tsp Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags Cinnamom - 2 inch Cardamom - 2 nos ( Use black cardamom if you have) Cloves - 2 nos ( Optional) Water - 2.5 to 3 cups To Saute & Cook Cooking oil - 4 tbsp Big onion - 2 no ( finely chopped) Ripe tomato - 5 nos ( Medium sized, finely chopped) Green chilli - 2 nos ( finely chopped) Ginger - 2 inch piece (Finely chopped or julienned) Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Garam masala powder - 1 tsp Cumin powder - 1/2 tsp Chana masala powder - 2 tsp ( I used MDH brand) Sugar - 1/4 tsp (Optional) Salt - as needed

HOW TO MAKE CHOLE RECIPE

1. Wash and soak Chana overnight or 10 hours in required water.
2. Pressure cook Chana adding tea bags, whole spices and baking soda.
3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
5. Saute till mushy. Add spice powders, cook till oil separates.
6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles. Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside. Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning.  Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes. Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed. Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri. Enjoy !

Note

Addition of tea bags is essential to get black colored chana after cooking. So do not skip it. Adding Anardhana powder is for flavor and to get dark colored chole masala. You can also use store bought chole masala powder instead of chana masala powder. Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

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