Chena Erisseri

Heat 1/2 tsp of oil in a pan.

Add red chillies, pepper, Bengal gram, curry leaves and asafoetida powder.

Fry it well.

Grind it to a paste after allowing it to cool.

Heat up a pressure pan.

Add chena, the ground paste, salt and turmeric powder along with 1 - 1 1/2 cups of water.

Pressure cook upto 2 whistles.

After opening the lid, mash the contents very lightly to get the required consistency.

Heat 1/2 tsp of oil in a small pan.

Splutter mustard seeds.

Pour the tempering into the chena curry.

:- This erisseri is prepared without coconut, but is very tasty.