Chana Upkari and Saaru

Ingredients

1cup soaked and boiled chana / Kadle / Brown chickpeas

5 tsp oil

1 tsp mustard

Curry leaves

1/2 tsp hing / asafoetida

4 chopped green chillies

1/4 cup grated fresh coconut

Salt to taste

Ingredients for saaru:

Drained water from boiled chana (around 1 cup)

1 slit green chilli

Salt to taste

For the tempering:

3 tsp oil

5 crushed garlic cloves

2 red chilli bits

Procedure

• Drain water from the boiled chana and keep it aside

• In a pan heat oil, add mustard, once it starts crackling add curry leaves, chopped green chillies and fry for a second

• Add hing, saute for a while, add boiled chana, salt to taste, grated coconut and toss well

• Cook for 5 mins, serve hot with rice and rasam

• To make saaru/ rasam put the drained boiled chana water in a vessel, add slit green chilli, salt to taste and boil it

• In a pan heat oil, add crushed garlic cloves and fry till brown, add red chilli bits and fry for a second

• Turn off the flame and add this to the boiled saaru

• Serve hot with rice

• Those who don't like garlic can use hing / asafoetida and red chilli bits for tempering.