KADALA CURRY
Ingredients :Black Chana - 1 1/2 cup
Coconut Oil - 3 t spoon
Turmeric Powder - 1/4 t spoon
Salt as needed
Grated Coconut - 1/2 cup
Cinnamon - 1 stick
Fennel Seeds - 1 t spoon
Cloves - 2
Mace - 1/2
Pepper - 1/2 t spoon
Coriander Powder - 2 t spoon
Turmeric Powder - 1/4 t spoon
Chilly Powder - 3/4 t spoon
Kashmiri Chilly Powder - 1/4 t spoon
Garlic - 10
Ginger - 1/2 inch piece
Onion - 1
Tomato - 1
Green Chilly - 1/2
To Temper:
Coconut Oil - 1 t spoon
Butter - 1 t spoon
Mustard Seeds - 1/2 t spoon
Curry Leaves - 1 spring
Red Chilly - 1
Small Onion - 10
Soak black chana overnight.
Add 1/4 t spoon salt, 1/4 t spoon turmeric powder, 2 cups water and pressure cook for 1/2 an hour.
Roast grated coconut with 1/2 t spoon coconut oil until golden and keep aside.
Dry roast fennel seeds, cinnamon, mace, pepper, cloves.
Add coriander powder, chilly powder, turmeric powder, Kashmiri chilly powder and mix well.
Add coriander powder, chilly powder, turmeric powder, Kashmiri chilly powder and mix well.
Grind the roasted spices along with roasted coconut and water to a smooth paste.
Heat 1 t spoon coconut oil and fry chopped garlic, ginger, green chilly.
Fry chopped onion until golden.
Saute chopped tomato until smooth.
Add the ground paste, salt and mix well.
Add the cooked chana and simmer for 10 minutes.
Heat 1 t spoon coconut oil, 1 t spoon butter and allow mustard seeds to splutter.
Add curry leaves, 1 red chilly, chopped small onions and fry until golden.
Add the tadka to the curry and mix well.
Enjoy kadala curry with idiyappam or chappathi.
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