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Kadala Curry

Posted on by Lakshmi Vasanth

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

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.
Kadala Curry
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