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Kadala Curry Recipe

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Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup Soaked Kala Channa
  • 1 finely chopped Tomato
  • 1 finely chopped Onion
  • 1 tsp Ginger garlic paste
  • 2 Green chilies slit length wise
  • 1/2 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Garam Masala powder
  • 3/4 tbsp Coriander powder
  • 1 sprig Curry leaves
  • 1 cup Coconut milk
  • Salt to taste
  • Oil 1 tbsp

Roast in 2 tsps oil and grind to a paste

  • 3 tbsps Coconut
  • 4 sliced Shallots
  • 1 " stick Cinnamon
  • 2 Clove
  • 1/2 tsp Fennel seeds
  • 6 Pepper corns

Instructions
 

  • Pressure cook dark chick peas in some water and salt upto 4 whisltes. When cooked, keep aside.
  • While the chick peas are pressure cooking set up the masala by simmering and granulating the fixings required the masala.
  • Heat oil in an overwhelming bottomed vessel, include hacked onions and saute for 4 mts. Include ginger garlic paste and green chilies and saute for 3 mts.
  • Include the turmeric powder, stew powder and coriander powder and blend. Include hacked tomatoes and saute for 4 mts.
  • Include the cooked chickpeas alongside the left over water and change salt. Stew for 4 mts. Include the ground paste and garam masala powder and cook for 8-10 mts.
  • Include the coconut milk and curry leaves and stew for 3-4 mts and turn off heat.
  • Tips
  • While broiling the masala, cook the cinnamon stick, cloves, pepper corns and fennel seeds, trailed by the cut shallots. Cook for 3 mts. Include the ground coconut and dish for 4 mts and turn off heat. Cool and pound to a paste including almost no water.

Notes

While broiling the masala, cook the cinnamon stick, cloves, pepper corns and fennel seeds, trailed by the cut shallots. Cook for 3 mts. Include the ground coconut and dish for 4 mts and turn off heat. Cool and pound to a paste including almost no water.