Chonya Upkari ( Black Channa Upkari )

Chonya upkari ( Black Channa Upkari )

Featured is a popular snack Chonya Upkari. This is made in almost all of our homes, especially as a prasadam during pooja. It is also a very tasty snack, and consuming hot or warm, adds to its flavour. The main theme of this upkari is intermixing of Chono and pepper powder with a sprinkling of scrapped coconut and is very simple / easy to prepare. Also it is rich in proteins.

This is also a common temple prasadam in most GSB temples. But I am never able to match the taste of temple made Chonya Upkari ( possibly due to the divinity associated with prasadam).

Serves: 3 - 4

You will need

1 cup ( 200 g ) chono ( black channa )
2 cups water
1/2 teaspoon salt
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon urad dal
1 spring curry leaves
3 broken red chillies
1/2 teaspoon pepper powder
1/4 cup grated coconut

Method

Soak black channa in 2 cups water for 6 - 8 hours or overnight. Add 1/2 teaspoon salt and pressure cook for 25 minutes or till done ( reduce the heat to medium after 2 nd whistle and cook for 20 minutes ).

Allow the cooker to cool naturally. Open the cooker and drain out water completely.

In a pan or kadai, heat oil. Add mustard seeds. When they begin to pop add cumin seeds ( jeera ), urad dal, curry leaves and broken red chillies. Saute for 2 -3 minutes or until fragrant.

Add boiled channa and pepper powder. Add extra salt if required. Mix well. Cover with a lid and cook for 5 minutes.

Add grated coconut and mix well.

Cover with a lid and cook for 8 minutes or until dry and fragrant. Serve hot.