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
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Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt.
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After the first whistle, reduce the heat to medium and cook for 4 more whistles.
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Keep it closed for 20 mins.
- Drain the water and save it for making gravy.
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Heat 1 tsp oil in a pan and add the coriander seeds & whole spices.
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Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut.
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Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
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In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
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Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves.
- 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.
- Bring to a boil and add the ground coconut paste and cooked kadala.
- Mix well and cook until the gravy achieves your desired consistency. Switch off and serve hot with puttu.
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Notes: The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly.
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If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy.
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Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too.
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Do a taste test after adding the cooked kadala to the gravy and add salt, if required.