Kadala Curry

A must Keralite dish which can be served with Parota, Chappati, Appam, Rice ......

KADALA CURRY

Ingredients :Black Channa - 3 cups

                      Onion -1 big

                      Coconut - 1 cup

                      Chilli pd - 1 tsp

                      Dhania pd - 2 tsp

                      Turmeric pd -1 tsp

                      Cloves - 3 pcs  

                      Cinnamon - 2 small sticks 

                      Fennel seeds - 1 tsp

                     Jeera - 1 tsp,

                     Garlic - 4 big pods/ 2 tblsp chopped

                     Ginger - 1 inch piece 
                     Coconut oil for garnishing,

                     Chicken Masala - 1 tsp

Garnishing :  Currey Leaves - 3/4 strings
                      Red Chilles - 2 nos

                      Mustard seeds - 1 tsp

Procedure :

In a Kadai put oil and fry the cut onions, garlic, ginger , till raw smell goes.

Then add jeera, fennel seeds , cloves, cinnamon coconut and fry for 2 mins more

Lastly add the chilli , dhania,haldi pd and remove from fire.

Let it be in hot kadai for some time so that the raw smell of the powders go.

Boil the channa in pressure cooker.Remove and add salt and keep aside. After 15 mins drain it  and keep aside. 

Now grind the masala once cooled with water.

Take a pan , Add  the  masala with little water and allow to boil for 3 mins then add the channa and add 2 cups water and let it boil for 10 mins.

Add salt . After 10 mins add 3 tsp of sugar, chicken masala 1 tsp  and give a stir and boil for 2 mins .

If the gravy is thin then add a mixture of atta ( 2 tsp) with water and pour in the kadala curry, it will thicken.

Lastly give tadka of rai , red chilli and kadi patta in coconut oil.