Kadala Curry

Thumb_kadala-curry

(from Presi’s recipe box)

Source: http://www.mariasmenu.com/spicy/kadala-curry#ixzz1eW5ZvLC5

Categories: Curry

Ingredients

  • Black Chickpeas/Chana/Kadala – 1 cup
  • Turmeric powder – 1/4 tsp
  • Sliced coconut pieces (thenga kothu ) – 3 tbsp
  • Onion – 1 large sliced and chopped
  • Pearl onions – 4 sliced
  • Green chillies – 3 slit
  • Curry leaves – A sprig
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Mustard seeds – 1/4 – 1/2 tsp
  • Dry red chillies-2
  • Coconut oil – As required
  • Salt – To taste
  • To roast and grind to a paste :
  • Grated coconut – 3/4 – 1 cup
  • Pearl onion – 2 sliced
  • Coriander seeds – 1 1/2 tbsp (You can use coriander powder instead, add it while making the gravy)
  • Whole spices – (Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – 1/2 tsp, star anise (thakolam) – 1 petal)

Directions

  1. Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt.

  2. After the first whistle, reduce the heat to medium and cook for 4 more whistles.

  3. Keep it closed for 20 mins.

  4. Drain the water and save it for making gravy.

  5. Heat 1 tsp oil in a pan and add the coriander seeds & whole spices.

  6. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut.

  7. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.

  8. In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.

  9. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves.

  10. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala.
  11. Bring to a boil and add the ground coconut paste and cooked kadala.
  12. Mix well and cook until the gravy achieves your desired consistency. Switch off and serve hot with puttu.

  13. Notes: The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly.

  14. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy.

  15. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too.

  16. Do a taste test after adding the cooked kadala to the gravy and add salt, if required.

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