Chonya Upkari ( Kochi Version )

• Black Chana ( black chickpeas) – 250 gms
• Grated coconut – 1 cup
• Red chilli – 1 or 2
• Chilli powder – 1 tsp
• Pepper – 1 tsp
• Jeera – 1 tsp
• Mustard seeds- 1  & 1/2 tsp
• Hing –  1/4 tsp ( optional )
• Curry leaves – 1 sprig
• Salt to taste
• Coconut oil – 2 tbsp s ( or more – use liberally )

Method :-

1. Soak overnight or at-least for 8 hours  the black gram ( Chono ) .
2. Pressure cook till soft . retain the liquid  in which the chono was cooked .
3. Heat a kadai . and add the coconut oil , splutter the mustard .
4.  Then add the red chilli ( broken into bits ) , Jeera  , curry leaves  , the pepper ( crushed ), chilli Powder & hing  ( optional) .  I don’t add hing usually but some like to add .
5. When they have roasted , add the salt & the chono along with the liquid . Cook till the liquid has evaporated and the flavours have well infused .
6. Add the grated coconut & some more oil .
7. Cover and let roast on slow fire till a wonderful aroma fills up the room .

The tasty hot chonya upkari is ready for prasad or to be served .Serve hot with rice as a side dish or with evening tea !

Note :-   Always cook with the liquid to get the authentic taste.