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