Black channa- drumstick gravy



channa gravy


1) Soak the Black Channa  overnight. 

2) Pressure cook the Channa with required amount of water and 1/4 teaspoon of salt and leave it for 3 whistles

3) Slice the onion, dice the tomato, and cut the drumstick into a medium size pieces

4) Soak the tamarind in 2 cups of water and take the extract

5) Grind the coconut into a fine paste

6) Heat up the oil in a pan. When the oil is hot, add the urad dal, fennel seeds, and mustard  seeds one by one

7) Add the onion and let it gets transparent. Add the ginger garlic paste, and cook it till it loses it’s raw flavor

6) Add the tomatoes and saute it well


7) When the tomatoes completely get mashed up add the boiled channa ,  the drumstick, turmeric powder, chili powder and the coriander powder and required amount of salt and saute it for 1 to 2 minutes



8) Add the tamarind extract and cook it till the gravy gets thicker


9) Add the ground coconut and cook it for 5 minutes, and turn off the stove


Now the Black channa drumstick gravy / kuzhambu is ready to serve


Share and Enjoy