Kerala Kadala curry
Ingredients
For pressure cooking black channa
- 1 cup Black channa ( kondakadala)
- 1/2 tsp salt
- 3 cups water
Roasting and Grinding:
- 2 tsp coconut oil
- 1 inch cinnamon
- 3 cloves
- 1 tsp fennel seeds
- few curry leaves
- 1 inch ginger
- 3 garlic cloves
- ½ cup coconut (shredded)
- 1 tbsp coriander powder
- 2 tsp Kashmiri red chili powder
- 1 tsp garam masala
- ¼ tsp turmeric powder
- 1 ladleful boiled channa (3tbsp)(for grinding)
For making curry:
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- few curry leaves
- 2 green chilis
- 1 tsp finely chopped ginger
- 10 shallots
- 1 tomato chopped
- salt to taste
Instructions
For pressure cooking black channa:
- Firstly wash the 1 cup of black channa 2, 3 times, soak it for 8 hours/ overnight
- Add the soaked channa in pressure cooker
- Pour 3 cups of water
- Add ½ tsp of water
- Pressure cook for 6 whistles
- Open the lid after pressure releases, Preserve 1 ladleful of black channa for grinding
Roasting and Grinding:
- Heat 2 tsp of coconut oil, add 1-inch cinnamon, 3 cloves, 1 tsp of fennel seeds
- Put the curry leaves
- Add chopped onion, garlic and ginger, saute well
- Now add ½ cup of coconut and saute it for 5 minutes
- Turn off the flame add the spices powders. ( 1 tbsp of coriander powder, 2 tsp of chili powder, 1 tsp of garam masala powder), mix well
- let this mixture cool for a while, then transfer this into blender jar
- Add 1 ladleful cooked black channa, grind it into smooth paste with little water
For making curry:
- Heat 1 tbsp of coconut oil in a pan, splutter mustard seeds, add curry leaves and green chilis
- saute the finely chopped ginger
- Now add the shallots, saute well
- Pour the black channa with the cooked water from the pressure cooker
- Add in the ground paste, mix well throughly
- cover and cook it for 10 minutes in low flame
- Finally, turn off the flame, now the curry is ready