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Kala chana-1 cup, soaked overnight in water.
- 2 ripe.
Red chillies- 8.
Coconut- grated, 1 cup.
Sambar powder - 1 tsp.
Salt to taste.
How to Make Potato Kozhambu
Cut one-fourth of the onion and fry it lightly along with red chillies, saunf and coconut till light brown. Grind to a smooth paste.
Heat oil and fry the remaining three-fourth of the onion chopped into pieces.
When the onion changes colour, add turmeric powder and kala channa. Saute for 2 minutes.
Now pour in a glass of water and salt, mix everything and cover the vessel. Let it cook for nearly 10 minutes or until till the channa are cooked.
Add potatoes, tomatoes, ground mixture and sambhar powder.
Pour in more water, cover the vessel and let the mixture boil for 10-15 minutes on a low flame or till the potatoes are done.
Garnish with coriander and curry leaves.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.