Kerala Kadala curry is a very popular and traditional dish of Kerala. Kadala curry and puttu are made for each other. Kadala curry goes well not only with appam and puttu but also with dosa, idiyappam, poori and chapati. It is so easy to prepare and tastes great. Today we will learn how to make Kerala Kadala curry/kala channa curry following this easy recipe.
Soak channa overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water.(If you soak 1 cup konda kadala, you will get 2 cups of cooked kadala)
Heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste.
Chop onions and tomatoes to medium size pieces. Keep everything ready.
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.
Then add onions, green chilli and saute 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 saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
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 channa, 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 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.
The gravy has to be a little watery so that it will make a perfect pair with puttu.(coming up next)
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