This curry is prepared by the Konkanis who live in Cochin, Kerala. Soyi Bhajjili means roasted coconut in Konkani. Grated fresh coconut is dry roasted into dark brown colour and ground with tamarind and some spices taste awesome. Usually, brown chana is used for this curry, but I used Kabuli chana with Jeev kadgi/ breadfruit.
Ingredients
1 cup black or white chana
1/2 cup breadfruit chunks
1 tsp coriander seeds
2 tsp urad dal
4 methi/ fenugreek seeds
6 byadgi red chillies
Gooseberry size tamarind
Salt to taste
1 tsp oil
For the tempering:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
Soak chana in water for 5-6 hrs, wash and cook in cooker with 1cup water for 3-4 whistles or until it is cooked well
Cook breadfruit pieces separately with little water and salt(don't cook in cooker)
Dry roast coconut gratings until dark brown, in a medium flame without burning, stirring continuously
Transfer it to a bowl, in the same pan put 1tsp oil and roast red chillies ,daniya seeds, urad dal and methi seeds
Grind roasted coconut, spices, red chillies and tamarind into a fine paste, adding little water
Put the boiled chana, breadfruit in a broad vessel, add salt to taste, masala and water if required
Adjust the consistency according to your taste
Make it boil, add the tempering with the ingredients mentioned
Serve hot with hot rice.
You can also use drumsticks and tender cashew nuts with chana
You can substitute breadfruit with sooran/ yam or potato.
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