Kadala curry Recipe|Kerala Curry Recipe
Updated: Aug 22
Prep time: 30 mins Cooking time: 30 mins Serving: 3
1 cup black channa soaked overnight
1 tablespoon oil
1/2 teaspoon cinnamon
1/2 tablespoon saunf/fennel seeds
1 tablespoon cumin
1 teaspoon peppercorns
5-6 dry red chilies
2 tablespoons coriander seeds
5-6 curry leaves
1 onion roughly chopped
1/4 cup grated fresh coconut
(Ginger and garlic optional)
2 tablespoons oil
1 teaspoon mustards
1 teaspoon cumin
9-10 curry leaves
1/4 teaspoon hing
1 onion finely chopped
1 tomato finely chopped
2 green chilies split
Salt to taste
Soak 1 cup channa overnight or for 5hours. Pressure cook or boil them until they're soft but not mushy.
Heat oil in a pan, add saunf, cumin, cinnamon, peppercorns, cloves, curry leaves, coriander seeds and let it fry for few mins. Now add red chilies
Add chopped onion and saute for a minute. Then add grated coconut. Turn off the flame and let it cool down. Blend to a smooth paste and keep aside
Now heat oil in pan, add hing, mustard, cumin and curry leaves. Once mustard starts spluttering, add finely chopped onions and fry until they are golden brown.
Then add chopped tomatoes and salt and let it cook for 3-4mins.
Now add the ground masala.
Add the cooked channa, 1tbsp garam masala and let it simmer on medium flame for 6-7mins.
Relish with idiyappam or puttu.