There are certain times in life when silly things rule over you…the same thing happened to me few weeks back…A small issue with the site broke me into pieces….I stressed myself working without sleep,reduced my intakes thinking of the issue all the time…everything else took a backseat…my mind was totally paralysed…….Still the issue has not yet resolved but the incident made me realise nothing is worth it when compared to our health, happiness and family.
I didnt expect someone to fix the issue but that motivation factor, a small pat on the back….a back voice whispering everything is soon going to be ok….even if doesnt dont worry that is not the end at all….those words were much needed at that time and am happy I have few friends who are there for me with me whenever I needed them.
Wish me good luck ya will you?! 🙂 Now lets get on to the recipe…..
Kerala Kadala Curry Recipe
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Black Channa – 3/4 cup
Small Onion – 5
Tomatoes – 2 medium sized chopped roughly
Red Chilli powder 1 tsp
Coriander powder – 1.5 tsp
Garam masala powder – 1/2 tsp
Oil – 1 tsp
Salt – to taste
To roast and grind:
Coconut – 1/2 cup
Red Chillies – 2
Coriander seeds -1 tbsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
Small Onion – 5 (optional)
Jeera – 1/2 tsp
- Soak black channa overnight and pressure cook for 6-7 whistles or until soft.Dont drain water, set aside.In a pressure cooker heat oil add tomatoes and onions, fry till mushy and raw smell of toamtoes leave.Then add red chilli powder, coriander powder and garam masala powders.
- Fry till raw smell of spice powders leave, add required salt then add channa along with water and pressure cook for 1 whistle(this step is purely optional) – but I recommend doing so as it makes the channa soft and blend with the masalas well. Heat a pan and add the ingredients listed under ‘to roast & grind’.
- Roast till nicely browned to a darker shade.Then transfer it to a mixer,add little water and grind to a smooth paste.
- Add the paste to the gravy (add water it its too thick)and let it boil for 3mins. Then heat oil in a tadka pan – add the items listed under ‘to temper’ let it splutter.Fry till onions turn golden brown.
- Add the tadka to the gravy – I transferred it to the pan at this stage as I needed my pressure cooker for making the puttu :). Adjust salt….Allow it to boil till the curry thickens to the desired consistency.Switch it off.
Serve hot with puttu, the best combination or with appams.
- Make sure you dry roast the ingredients listed to nice dark brown.
- You can even skip small onion while tempering.
- Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it to boil for 5mins then go to the next step.
- Adding coconut milk at the final stage gives a great flavour.
- Instead of garam masala you can even roast and grind whole spices(cinnamon,cloves,cardamom) along with coconut.