Kadala Curry

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Ingredientskadala curry

  • 1. Kadala – (Black gram, Kala chana) – 1 cup
  • 2. Onions – 2 Nos- sliced
  • 3. Ginger – ½ inch piece- Julienned
  • 4. Green Chilli – 3 Nos sliced
  • 5. Tomato -1 No (optional)
  • 6. Curry leaves – 2 stalk
  • 7. Chilli Powder – ½ tsp
  • 8. Turmeric -½ tsp
  • 9. Cloves -3 -4 nos
  • 10. Cinnamon – 2 Pieces
  • 11. Cardamom – 3 Nos
  • 12. Coconut grated – ½ cup
  • 13. Cheria Ulli ( Shallots) – 3-4 Nos
  • 14. Pepper – ½ tsp
  • 15. Coriander Powder – 1 table spoon
  • 16. Salt to taste.
  • 17. Coconut Oil – 2 table spoon
  • 18. Coconut Bite size pieces- 2 table spoon
  • 19. Water – 3 cups

Preparation:

  • 1. Soak the kadala over night and cook along with 3 cups water, turmeric powder, chilli powder, cloves, cardamom and cinnamon and salt in a cooker for 2-3 whistles
  • 2. Heat a pan add 2 tsp of oil and roast the coconut, pepper, shallots, little curry leaves. When the coconut turns golden brown add coriander powder and let it roast for few minutes in a low flame. Take care not to burn the masala. If you need more spicy, add 1- 2 red chilli while roasting. Grind it to a smooth paste.
  • 3. Take another pan add the remaining coconut oil, add the coconut pieces and roast till it is golden brown colour.
  • 4. Add the onion, ginger, green chilli, curry leaves and sauté it till the onions become light pink colour.
  • 5. Add tomatoes and the cooked kadala along with water and salt if required. Cover it with a lid and cook it.
  • 6. Lastly add the paste and let the curry boil for few minutes. Add water if you need more gravy.
  • 7. Serve it with appam, dosa or puttu.

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