Tuesday, 2 August 2016

SUNDAL GRAVY/Garbanzo gravy

Sundal gravy is a fantastic side dish for hot steamed rice, chapathies and roties. It is a perfect blend of spices with garbanzos which come out with a delicious gravy for any main dish. as far as health concerned, it is of high protein value. 

Here is the recipe you want..!


Sundal/Garbanzo 200 gm
grated coconut one cup
cinnamon five sticks
cloves five to six
Fennel seeds one spoon
mustard seeds one spoon
fried grams one tablespoon
salt to taste
Ginger and garlic paste one tablespoon
green chillies two
tomato chopped
shallots chopped half cup
Curry leaves seven to eight
Cilantro leaves chopped half cup
Coriander powder two spoon
Turmeric one spoon
Red chilly powder one spoon
Curry masal powder one tablespoon
Sesame oil two tablespoons


Soak the sundal/garbanzos for overnight or more than 12 hours.
Blend ginger garlic pods into a paste.
keep aside.
Blend coconut, fried gram into a fine paste.
Heat the pressure pan or small pressure cooker with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add cinnamon, cloves, shallots, green chillies and curry leaves.
Saute well until the onions turn translucent.
Add the coriander powder, chilli powder and turmeric.
Add tomato chops, and curry masal powder.
Saute again to mash the cooked tomato dices.
Then add sundal/garbanzos and saute well to cmbine all the ingredients together.
Add the coconut paste with an adequate water.
Add salt.
Close the cooker with its lid and place weight on the top.
Cook with three whistles.
Wait till the entire pressure releases out.
Open the lid and add chopped coriander leaves.

Yummy Sundal gravy is pairing up with the hot steamed rice very well. Enjoy with any main dishes like chapathies, idlies, dosais, poories, or any variety rice and so on. It goes very well with roties also. Enjoy..!

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