kadala Curry

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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 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

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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

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  • 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 tbsp of water

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  • 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

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  • 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

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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
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40 thoughts on “kadala Curry

  1. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] Kadala Curry […]

  2. Jen @The Haute Mommy Handbook January 28, 2015 at 6:12 PM Reply

    Hi there! I think your blog is amazing; therefore, I would like to nominate you for the One Lovely Blog Award.

    Please click on this link to accept: http://hautemommyhandbook.com/2015/01/28/one-lovely-blog-award/

    Congrats! Jen

  3. coconutcraze January 26, 2015 at 3:54 PM Reply

    Now, this is what I call my comfort food!

  4. spiceinthecity January 26, 2015 at 1:09 PM Reply

    Yum yum yum! Lovely combination 😀

  5. Francesca Trucco January 26, 2015 at 12:20 PM Reply

    Great!!! I also adhore coconout!!! Thanks so much

  6. padma January 25, 2015 at 4:01 PM Reply

    Simple and evergreen dish:)
    Hope to see you at my space some time soon…

  7. whatjessicabakednext January 25, 2015 at 2:32 PM Reply

    I love curry and all the flavours in this dish sound amazing!

  8. apsara January 25, 2015 at 1:07 PM Reply

    Kadala curry and appam is such a splendid combination!

  9. Liz January 24, 2015 at 11:36 PM Reply

    those are chickpeas? Looks so savory and delish.

  10. atasteofmadess January 24, 2015 at 11:16 PM Reply

    I have been eating curry all week. But this one looks so good, maybe I will eat it for another week 🙂

  11. apuginthekitchen January 24, 2015 at 5:08 PM Reply

    Looks fantastic.

  12. Malar January 24, 2015 at 1:04 PM Reply

    Perfect and absolutely healthy 🙂 Loved all your pics dear!!!

  13. sindhoooo January 24, 2015 at 12:11 PM Reply

    Mmmm… Kadala curry and appam! I remember, my Malayali room mates bring the delicious Puttu and Kadala curry! I am drooling now!

    Is this exactly how you prepare kadala curry traditionally? Just curious as use of ginger garlic paste is not so common in South India…

  14. June Burns January 24, 2015 at 11:11 AM Reply

    That looks fantastic! I love chickpeas 🙂

  15. Loretta January 24, 2015 at 7:30 AM Reply

    These look quite amazing. I would love those, especially with the channa. This past week I made some potato baji, but I bought the dosa batter ready-made from an Indian store. It was just wonderful, I didn’t realize they sold them that way, but I’m sure your home-made variety is just delicious. 🙂

    • Traditionally Modern Food January 25, 2015 at 10:30 PM Reply

      Grt to hear u love Indian dosa:-) yes we prepare dosa batter in home.. Thanku Loretta:-)

  16. monticiana January 24, 2015 at 4:55 AM Reply

    Gnammy!!!

  17. Chitra Jagadish January 24, 2015 at 3:07 AM Reply

    Oh I can finish that bowl in one go…. love it… yummmmm

  18. Charanya January 24, 2015 at 12:19 AM Reply

    This is awesome 🙂

  19. dedy oktavianus pardede January 24, 2015 at 12:15 AM Reply

    Damn delciious and comforting chickpea curry!!!
    great morning booster supper….

  20. srividhya January 23, 2015 at 11:48 PM Reply

    Appam n kadalai curry yummm

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