No oil/ No onion/ No garlic kuzhambhu (Black channa kuzhambhu)

The speciality is what the name reveals, yes. Without oil, onion and garlic many people may think how it comes out with taste. But to your surprise really tastes yummy. I will name it as a ginger flavored curry too because you can feel a very nice ginger taste in every bite. Some people prefer eating without onions and garlic during fasting. Here is a perfect choice of theirs.

Cooking time: 20 mins

Serving: 4

Ingredients:

Blackchanna (karuppu sundal) - 1 1/4 cup (soaked for 8 hrs, boiled in IP for manual 10 mins)
Channa water - 1 cup (stock water)
Tomato - 3 (medium size)
Coconut - 1/2 cup (grated)
Ginger - 2 tbsn (finely chopped)
Coriander powder - 1 1/2 tspn
Red chilli powder - 1 tspn
Turmeric - 1/4 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a pan. Dry roast coconut and ginger until the coconut becomes light brown.

3. Add turmeric, coriander powder, chilli powder. Mix well and switch off. Once it cools down grind the mixture nicely by adding water (Use the stock water for grinding).

4. Grind the tomato to a fine puree.

5. Heat a pan. Add the puree and cook until the raw smell goes.

6. Add the boiled channa, grinded mixture, remaining stock water and salt with a cup of water, coriander leaves.

7. Cook for 5-7 mins. Switch off. The ginger flavored kuzhambhu is ready to serve with hot rice.

Notes:

This kuzhambhu goes well with idly and spongy dosa too.
Do not reduce the amount of ginger I had mentioned since it is the invisible key ingredient of this recipe.