Sambarem
March 5, 2013

Chick peas cooked in coconut gravy served with brown rice or wheat bread (poey).

Cuisine Goan
Course Main Course
Serves 8
Method Stovetop
Difficulty Easy
Cook Time 3   hour(s)
  • Cuisine Goan
  • Course Main Course
  • Serves 8
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 3   hour(s)
Ingredients
chick peas
200   grams
grated coconut
1 1/2   cup
dry red chilies
8  
turmeric powder
1/4   teaspoon
coriander seeds
2   tablespoon
pepper corns
4  
cloves
5  
poppy seeds (kuskus)
1/4   tablespoon
jeera powder
1/2   teaspoon
inch cinnamon stick
1/2  
tamarind juice
2   tablespoon
inch nutmeg
1/4  
curry leaves
10  
salt to taste
 
oil
4   tablespoon
Instructions

1. Soak chick peas for about 2 hours. Boil them in pressure cooker for 3 whistles and set aside.

2. Heat 1 tbsp oil, saute 2 chopped onions and coconut together till light brown and set aside.

3. Add an additional tablespoon of oil and saute red chillies, coriander seeds, cloves, poppy seeds, cinnamon and nutmeg lightly.

4. Grind the roasted ingredients and including coconut and onion to a thick paste.

5. Heat rest of the oil in another pan, add Jeera seeds and saute the other 2 choppedonions, curry leaves add turmeric powder and Stir in spice paste, fry it for 5 minutes till oil starts to separate.

6. Mix boiled chick peas and add 2 cups of water, tamarind juice and salt to taste. Let it cook for approximately 20 minutes.