Coconut Bengal Gram Curry Recipe | Special Konaseema Dish| Foodibase

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Coconut Bengal Gram Curry

Nutrition Info Per Serving


Energy 132.62 Cal Protein 2.33 g
Lipid 11.20 g Carbohydrate 6.76 g
Fiber 2.74 g Sugar 0.80 g


Ingredients List of Coconut Bengal Gram Curry Special Konaseema Dish

Grocery List
Quantity Units Ingredients Notes
250.00 gm CHICKPEAS (BENGAL GRAM) Senagapappu
100.00 gm COCONUT MEAT Wet coconut powder/Pacchi kobbari thurumu
50.00 gm SUNFLOWER OIL
0.00 CURRY POWDER Curry leaves - Karivepaku - Guppedu (2 bunches)
5.00 gm CHILI Red chili
10.00 gm GREEN CHILI
2.00 tsp MUSTARD Aavaalu
2.00 tsp CUMIN SEED Zera/Jilakarra
4.00 tsp CORIANDER LEAF Chopped Coriander/Kottimira
0.50 tsp TURMERIC GROUND
0.00 SALT As per taste

Coconut Bengal Gram Curry Special Konaseema Dish Tags: Family Recipe Regional Traditional

kiran1021 Date: September 5, 2017
Region: INDIAN
Cuisine: Andhra
Type: Pulses
Course: Lunch

Prep Time

5 Mins

Cooking Time

30 Mins

Servings

8 servings


Introduction of Coconut Bengal Gram Curry Special Konaseema Dish


Introduction to Coconut Bengal Gram Curry

Here is another coconut treat from Konaseema. The Coconut Bengal gram curry is an easy to make dish from South India. This curry is popular across South India. The coconut Bengal gram curry has the rich flavour of coconut and the nutrition of Bengal gram (chana dal).

Coconut is used in large quantities in South India because it is present in abundance. All parts of the coconut including its meat, coconut water and its seeds are used in cooking. Many dishes use coconut oil and coconut milk also.  Coconut-based gravies are rich in taste and texture.

Famous coconut based dishes are coconut chutney, coconut barfi or paak, Chettinad peas curry, cabbage poriyal etc.

Chana dal or Bengal gram is a yellow colour lentil (dal/Pappu) known for its rich protein content. You can simply roast it, make dal fry and chana dal vada are a must in the rainy season.

 

Coconut Chana dal curry is popular in Kerala but there are many styles which you can follow. This coconut rich recipe is from the kitchens of Andhra Pradesh. Apart from coconut and Bengal gram, curry leaves and coriander are important in the dish. They give the dish various layers of flavours. The basically complete the dish.

First, boil the Bengal gram and keep it aside. Let it cool. Filter the water.

Take a pan. Heat oil and add jeera, chillies and curry leaves and mix. Add wet coconut and mix. At last, put the Bengal gram and mix . Cover the pan and leave for 5 minutes. Sprinkle some grated coconut and coriander leaves.

Fresh and yummy Coconut Bengal gram Curry is ready to eat.

Enjoy it with rice, chapatti or poori. You can make it large quantity and refrigerate it.

(Don’t overcook the Bengal gram. It should neither be too hard nor too soft)

Preparation Steps of Coconut Bengal Gram Curry Special Konaseema Dish


Method:

  • Cook Bengal gram in cooker & keep it to a side till it is cooled
  • Once the cooker is cooled, filter water from the cooked bangal gram
  • Place pan on stove & add oil & heat it
  • Add mustard, zera, red chilly pieces, green chilly pieces & fry it
  • Add curry leaves & turmeric powder & mix it thoroughly
  • Add wet coconut powder & mix it
  • Add cooked Bengal gram & mix it thoroughly
  • Add salt & mix it completely
  • Cover the pan with lid for 5 minutes
  • Switch off the stove & spread chopped coriander & mix it
  • Tasty & yummy konaseema special senagapappu kobbari thurumu curry is ready.

**This can be taken with hot rice, chapatti, pulkas, puri as well as one of the snack items also.

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