KADALA CURRY

Ingredients for Kadala Curry

  1. Black Chana/Kadala - 3.5 cups cooked (soak the dried kadala overnight and cook with 1/4 tsp tumeric powder, salt and 3 - 3.5 cups water, save the water for the gravy)
  2. Sliced coconut pieces (thenga kothu ) - 3 tbsp
  3. Onion - 1 large sliced and chopped
  4. Green chillies - 3 slit
  5. Red chilly powder - 1 tsp
  6. Mustard seeds - 1/2 tsp
  7. Pearl onions - 4 sliced
  8. Dry red chillies-2
  9. Curry leaves - A sprig
  10. Coconut oil - As required
  11. Salt - To taste
To roast and grind to a paste
  1. Grated coconut - 3/4 cup
  2. Pearl onion - 2 sliced
  3. Coriander seeds - 2 tbsp (You can use coriander powder instead, add it while making the gravy)
  4. Whole spices - (Fennel seeds - 1/4 tsp, cardamom - 2, cloves - 6, Cinnamon stick - 1, Whole pepper corns - 12 - 15, star anise - 1)

Method

1. Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. I usually cook it for 4 whistles at medium heat. Reserve extra water for the gravy. 
2. Heat 1 tsp oil in a pan and add the whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.

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3. In a deep pan heat some coconut oil and splutter mustards and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies, little salt and a few curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and taste check for salt. Cook until the gravy achieves your desired consistency. I usually prefer a thick gravy for kadala curry.  Switch off and serve hot with puttu.

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