- Soak chana overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water. Heat 1/2 tsp of oil and sauté coconut on medium flame until it turns golden brown. Grind it to a smooth paste. Chop onions and tomatoes to medium sized pieces. Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and sauté. Then add onions, green chilli and sauté until onions turn light brown. Add a little salt to the onions to speed up the process. Add tomatoes and cook until tomatoes become mushy. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and sauté. Then add the cooked Kadala along with the water. Add the ground coconut paste and cook for a few minutes. Take a ladle of cooked chana, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well. Heat 2 teaspoons of oil, sauté red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot.
Kerala kadala curry
#myrecipe
By Shaalini Shaalu
Mar, 17th
507
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Kala chana
- Ginger garlic paste
- Onion
- Green chillies
- Tomato
- Coconut
- Chilli powder
- Corinader powder
- Garam masala
- Salt
- Oil
- Mustard
- Hing
- Curry leaves
- Red chilli
