- To a pressure cooker, add soaked kadala adding turmeric powder, salt and water. Pressure cook for 5 – 6 whistles until kadala turns soft. Set the gravy aside. Heat coconut oil ,ghee in a kadai and add whole spices. Stir for a few seconds till fragrant and add ginger and garlic. Cook for 30 seconds and add sliced onion and little salt. Cook till onion turns light golden. Add turmeric powder, chili powder, coriander powder and garam masala powder. Cook for a minute or two over very low heat till their raw smell completely disappears. Add chopped tomato and cook for 4 – 5 minutes till tomato turns mushy. Add grated coconut and mix well. Cook for one minute and switch off. Set aside to cool completely and then grind to a very fine paste. Heat coconut oil in a kadai and add chopped green chilies and curry leaves. Cook for a few seconds till the green chilies blister and then add the ground paste and gravy from cooking the kadala. Bring to a boil. Add cooked kadala and salt, to taste. If the gravy is thick, add 1/4 cup hot water. The curry tends to thicken as it rests, so adjust the gravy accordingly. Bring to a boil. Cover and cook for 12 – 15 minutes over low heat, stirring in between. Switch off the flame. For extra taste – Heat 1 tsp coconut oil in a small kadai. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Serve.
Kadala curry
#myrecipe
By Radha Nelanti
Jan, 27th
578
Servings
4 persons
Cook Time
25 minutes
Ingredients
20
- 22
Ingredients
- Black chana
- Turmeric powder
- Salt
- Water
- Oil
- Fennel
- Cinnamon
- Cloves
- Cardamom
- Ginger
- Garlic
- Onion
- Red chilli powder
- Cumin powder
- Garam masala
- Tomato
- Coconut
- Water
- Green chillies
- Curry leaves
- Mustard
- Curry leaves
