Chonya Ukkari (Bengal gram dry curry) is a very tasty and delicious curry that can be had as such or along with rice and Dhali thoy as a side dish. The Bengal gram used in the preparation of this dry curry is Black Bengal gram. With the white variety (Kabul Channa) you will not get the same taste and flavour as of the black variety. Chonya ukkari (Bengal gram dry curry) is also prepared in GSB Konkani temples during festivals or poojas and distributed to the devotees who come to the temple. It is also prepared during the Navami day of the Navarathri. The white variety of Bengal gram (Kabul Channa) is usually not taken in temples for preparation of Chonya Ukkari (Bengal gram dry curry) Just like other pulse dry curries I have mentioned under Pulse soup and curry (Part IV) Chonya ukkari (Bengal gram dry curry) is also prepared in almost the same way. Grated coconut is used for garnishing and onions and garlic are not used in the preparation. I have mentioned three different variations in the preparation of this curry. All are equally good and vary in seasoning as well as in taste and flavour. Adding grated coconut and asafoetida is must and necessary in all the variations of Chonya Ukkari (Bengal gram dry curry).
Ingredients
You need
- 1 cup of Chono (Bengal gram)
- Water for cooking
- Salt to taste
- A pinch of asafoetida
For seasoning
- 1 tbspn of coconut oil
- A small spoon mustard
- 1 sprig curry leaves
- 1 to 1 ¼th tspn red chilli powder (or as per your spiciness level)
For garnishing
- 2 to 3 tbspns of grated coconut
Method
Wash and soak the Chono (Bengal gram) overnight. The next day pressure cook the Bengal gram adding salt and water till cooked. Bengal gram takes more time to cook than other pulses. I usually pressure cook as follows: After one whistle simmer and keep the flame for 15 to 20 minutes. Open the lid of the cooker after it has cooled down.
Now heat oil in a kadai and add mustard seeds. Always use low flame for seasoning. When the seeds splutter add the curry leaves followed by red chilli powder. Sauté the red chilli powder in oil for a second just to remove the raw flavour. Add the cooked Bengal gram to the seasoning. The cooked water is not required (You can either discard the cooked water or can make a dish out of this cooked water. I will talk about this in my future post). Check for salt and if required add salt and mix well. Cook for 1 to 2 minutes so that the salt and chilli powder spread uniformly to the dish. Once done switch off the flame and add asafoetida and grated coconut and mix well.
Your Chonya Ukkari (Bengal gram dry curry) is ready to be served
Serve with rice and dali thoy or you can even have it as such.
Variations in the preparation of Chonya ukkari (Bengal gram dry curry)
Adding pepper corns
Ingredients
You need
- 1 cup of Chono (Bengal gram)
- Water for cooking
- Salt to taste
- A pinch of asafoetida
For seasoning
- 1 tbspn of coconut oil
- A small spoon mustard
- 1 sprig curry leaves
- 5 to 6 pepper corns
- 2 to 3 green chillies (or as per your spiciness level)
- 2 to 3 red chillies (or as per your spiciness level)
- ½ tspn red chilli powder (or as per your spiciness level)
For garnishing
- 2 to 3 tbspns of grated coconut
Method
The method of cooking of bengal gram remains the same. The difference is in seasoning. It is as follows: Heat oil in a kadai and add the mustard seeds when they begin to splutter add green chillies and sauté for 1 second till the raw flavour of green chillies disappear. Now add the red chillies. Sauté for a second and then add the curry leaves followed by addition of crushed pepper corns. As soon as you add crushed pepper corns to the seasoning add the cooked Bengal gram and mix well. Sprinkle red chilli powder on top and mix well. Cook for 1 minute and switch off the flame and add asafoetida and grated coconut and mix well.
Variation 3
Ingredients same as in variation 2 but pepper corns and red chilli powder not added. Method of preparation is also same as in variation 2 but addition of pepper corn and red chilli powder is not required.
Tips
Always use low flame for seasoning. It is better to add curry leaves and then add red chilli powder during seasoning. You can even switch off the flame before addition of red chilli powder so that it will not get burnt.
As soon as you add crushed pepper corns to the seasoning add the cooked Bengal gram. This is done because of chances of pepper corns getting burnt is more. So if you add your cooked Bengal gram immediately the pepper corns will not get burnt.
