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Kerela Kadala curry
CuminPeppers

Kerala Kadala curry

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Prep Time 10 minutes
Cook Time 20 minutes
soaking time 8 hours
Total Time 8 hours 30 minutes
Servings: 5
Course: Side Dish
Cuisine: Indian
Ingredients Method

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

Method
 

For pressure cooking black channa:
  1. Firstly wash the 1 cup of black channa 2, 3 times, soak it for 8 hours/ overnight
  2. Add the soaked channa in pressure cooker
  3. Pour 3 cups of water
  4. Add ½ tsp of water
  5. Pressure cook for 6 whistles
  6. Open the lid after pressure releases, Preserve 1 ladleful of black channa for grinding
Roasting and Grinding:
  1. Heat 2 tsp of coconut oil, add 1-inch cinnamon, 3 cloves, 1 tsp of fennel seeds
  2. Put the curry leaves
  3. Add chopped onion, garlic and ginger, saute well
  4. Now add ½ cup of coconut and saute it for 5 minutes
  5. 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
  6. let this mixture cool for a while, then transfer this into blender jar
  7. Add 1 ladleful cooked black channa, grind it into smooth paste with little water
For making curry:
  1. Heat 1 tbsp of coconut oil in a pan, splutter mustard seeds, add curry leaves and green chilis
  2. saute the finely chopped ginger
  3. Now add the shallots, saute well
  4. Pour the black channa with the cooked water from the pressure cooker
  5. Add in the ground paste, mix well throughly
  6. cover and cook it for 10 minutes in low flame
  7. Finally, turn off the flame, now the curry is ready