By Rajlakshmi
May 20, 2026
Fresh and bursting with flavours, this salad-like versatile dish is intrinsic to the city’s culinary heritage!
½ cup chickpeas ¼ cup scraped coconut ⅛ tsp hing Salt 1 tsp oil ½ tsp mustard oil 1 tsp urad dal 2 red chillies ⅛ tsp asafoetida 8 curry leaves
Start by washing and soaking the chana overnight. The next day, drain the water and wash once again and set aside.
Then, pressure cook it with salt and water for 4-5 whistles on medium heat. Heat the kadai with oil.
Temper oil, mustard oil, urad dal, red chillies and curry leaves. Add cooked chana. Sprinkle with asafoetida.
Continue swirling intermittently for 2 minutes, or until the water has evaporated.
Finally, add the shredded coconut and sauté for one minute. Serve and enjoy!