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Thursday, September 10, 2009



Kabul chenna - 1/2 kg.
Mustard seeds - 1/2 tsp.
Turmeric powder- 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 1/2 cup
Salt - as per taste
Curry leaves - few
Oil - 1 tablespoon


Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, chillies, hing, turmeric powder and curry leaves. When urad dhal turns golden brown add the cooked chenna, scraped coconut and mix well.

If you want the chenna to be in its original colour, do not use the turmeric powder.


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