Monday, July 8, 2013

Black bengal gram/ karutha uzhunnu thoran (Serves 2)

Bengal gram fry

1. Black Bengal gram/ karutha uzhunnu 1 cup (I used split variety)
2. Grated coconut ½ cup
    Cumin seeds ½ tsp
    Green chilly 2 nos, roughly chopped
    Garlic 1 pod
3. Turmeric powder ½ tsp
4. White pepper power ¼ tsp
5. Salt as needed
6. Curry leaves a few
7. Water 2-2 ½ cups (to cook the Bengal gram)
8. Oil 2 tsp


  • Bring 2- 2 ½ cups water to boil in a wide mouth sauce pan. Add required salt and the washed black Bengal gram/ karutha uzhunnu). Cook at medium flame till soft and dry. Set aside.
  • Pulse together ingredients numbered 2 in a blender for 3-4 pulses. Set aside.
  • Heat oil in a pan and add the cooked Bengal gram and sauté for 2 minutes at medium flame. Add the turmeric and black pepper powder and give a good mix.
  • Follow up with curry leaves and the ground coconut mixture. Mix well and cook covered on low flame for another 5 minutes. If its too dry, sprinkle little water in between. Switch off flame and serve hot with rice.


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