Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry. Easy, Fast and Cheap.
Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
- Preparation time: 55 mins.
- Recipe Cuisine: Mangalorean
- Number of ingredients needed: 14
Ingredients for Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry
Prepare your culinary canvas with the following essentials for Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry:
salt,tamarind water,mustard seeds,coconut,black peppercorns,curry leaves,byadagi dried chillies,kabuli chana (white chickpeas) boile,onion,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,cloves (laung),sunflower oil
Preparation instructions for Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry
Let’s dive into the culinary symphony of Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry with these simple steps:
To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight.
Pressure cook the chickpeas with water so that it is fully immersed and cook till done.
This will take about 25 minutes.
Once done switch off the heat and leave it to rest, the pressure will be released by itself.
Drain the water away and keep the chickpeas aside.In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds.
Turn off the heat, cool and grind into a fine powder.Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.Add the chopped onions, grated coconut and garlic, sauté till the onions are brown.
Add bafat powder mix to the sautéed onions and mix well.Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish.
Check the salt and seasonings and adjust to suit your taste.Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family.
Benefits of Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry is a breeze for all skill levels.
Cooking Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Preparation Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry cooked to slow-cooked perfection!
Conclusion about Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry
As we conclude our culinary exploration with Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry Recipe.