Here's yet another simple and delicious side dish for Chapatis. This gravy is almost a take on a mix of chettinad and a fusion, that I am not aware! Amma has a flair of mixing different different regional cuisines and arriving at a delicious gravy. We had a neighboring aunty, an excellent cook with a special touch on Chettinad Cuisine. Whenever she cooks something special she used to give us.

This is one of the gravies she gave us to enjoy and Amma had noted it down. She told me that she had changed few things in this, not remembering few ingredients that were originally added. Most of our weekday dinner is rotis with gravies. So changing it with different vegetables and lentils becomes a norm.

Aloo Channa Kurma

Ingredients Needed:

Onions - 2 medium
Tomatoes - 2 medium
Green chilies - 3
Cashew handful

Fry all the above ingredients in oil. Cool, make a smooth paste

For the Gravy

Whole Garam Masala

Cloves -2 nos
Cardamom - 2
Cinnamon -1"

Potatoes - 2 medium
Boiled Channa - 1 cup
Ginger Garlic paste
Curds - 1/2 cup
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil - 2 tsp

How to make the Gravy

Wash and slash the potatoes, MW for 5 mins and soak. Peal outer skin and cube. Soak the channa overnight and pressure cook till tender.

Heat a non stick with oil, add the wholes spices, saute for a minute. Then add the potatoes, saute well. Next add the boiled channa and combine everything well.

Add the ginger garlic paste and cook till raw smell leaves. Now add the ground paste and simmer till done. Add curds along with a cup of water and bring to boil. Once the gravy thickens, add garam masala powder and simmer till done. Finally garnish with finely chopped coriander leaves.

Serve with rotis.