Channa Pulusu/kuzhambu/Gravy

This is my own version of pulusu which I make often with a mild effect of tamarind juice. It goes very well with rice and ghee. Or the left over part can be used as a side dish for any indian bread for dinner. Its a bit time consuming but once done you will tend to make this often.:)

Ingredients:

Channa(Chick peas) - 2.5 cups(washed, soaked and boiled)

Chopped onions - 2 spoons
Chopped tomatoes -  2 spoons
Salt - to taste

Cinnamon stick - 1
Jeera - 1/2 spoon

Mild Tamarind juice - 1/2 cup
Oil - 2 spoons
Chopped coriander leaves - to taste

Spices:
Chilly powder - 1.5 spoons

Coriander powder - 1 spoon

Turmeric - 1 spoon

To Grind:
Garlic pods - 4(chop to pieces for ease of grind)
Chopped Ginger - 1 spoon
Green chillies - 2
Grated coconut - 3 spoons
Fennel seeds - 1 spoon
Jeera - 1 spoon
Chopped onion - 1 spoon
Chopped tomato - 1 spoon

Preparation:

• Heat a pan with little oil, mildly roast each of the ingredients listed for grinding and keep aside. Grind this with water to a paste once they cool off.
• Now in the same pan, add oil, jeera, cinnamon. Once they crackle, add onions and fry until pink.
• Add tomatoes, fry until they become soft. Add the spices and fry for 2 more mins.
• Once the raw smell of spices go off, add salt, tamarind juice and the made paste with little water.
• Let this mixture boil for few mins.
• At last add the channa and simmer for 5 mins.

Garnish with chopped coriander leaves and enjoy your channa gravy.

~~~just changed the color of the snap for a different look:))~~~