- Soak the black chana over night in water. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste.Set aside. Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside. Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden. Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry. Simmer the curry for a couple of minutes. Remove from heat. Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry. Serve hot.
Kadala curry
#myrecipe
By Arun Kumar
Mar, 18th
475
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Tomato
- Ginger garlic
- Cloves
- Cardamom
- Fennel seeds
- Chana
- Onion
- Salt
- Red chilli powder
- Corinader powder
- Turmeric powder
- Oil
- Coconut
- Mustard
- Curry leaves
