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Saturday, June 12, 2010

SANAGAPAPPU-KOBBARIKORU

SANAGAPAPPU -KOBBARIKORU
Sanaga pappu-1cup
Salt
Seasoning:
Mustard seeds a pinch
Urad dal 1/4 th  tsp
Redchillies 3 nos(slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup
Method:
Place a vessel on the stove add washed channadaal and water.
Cook  the channa daal  ,till it is 3/4 th cooked.
Add salt and keep it aside.
Let it cool ,strain the water from it.
Then place a kadai on the stove,add oil to it.
After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
Switch off the stove.
After it is cool,add the grated coconut.
It can be served with rice, or it can be eaten as a side dish.
It can be served as naivedyams/ prasadam in pujas

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