Kadala curry is a flavorful side dish prepared with black Chana. Coconut gives nice flavour to this South Indian style curry. Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai, Vegetable Stew etc. Kadala curry also tastes good with coconut Appam Kadala Curry Recipe Preparation Time : 15 mins | Cooking Time : 30 Mins | Serves : 4 Ingredients: Brown Kondaikadalai/Kala channa - 1 cup Onion - 1, big finely choped Tomato - 1, finely chopped Ginger garlic paste - 1 tsp Turmeric powder - 1/8 tsp Garam Masala - 1 tsp Salt - as neededneeded For Masala Grated coconut - 1/3 cup Chopped onion - 1 tbsp Coriander Seeds- 1 tbsp Red chilli - 4 - 5 (Adjust according to your spice level) To temper: Coconut Oil - 2 tsp Cumin seeds - 1/4 tsp Asofetida/ Hing - a pinch Curry leaves- few
Method:
Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy
Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water
Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy
Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes and switch off
My Notes:
Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off
