Kerala's Kadala Curry

 Ingredients:

½ kg black channa

1 big coconut (grated)  

1 cup shallots 

6 whole dried red chillies 

1 tbsp coriander seeds 

2 sprigs of curry leaves

4 green chillies (slit)

3 tbsp coconut oil 

8-10 garlic cloves 

2-inch ginger 

1 tsp mustard seeds 

2 onions 

1 tsp red chilli powder or as per taste 

1 tsp turmeric pdr 

1 tbsp Kerala Garam Masala 

salt to taste. 

 

Preparations

Soak the channa overnight and boil until cooked through. Save the stock and set aside.  

Now, add 1 tablespoon coconut oil to a thick-bottomed tawa on low flame. Roast shallots, curry leaves, ginger and garlic for 2 minutes. Keep them to the side of the tawa.

Next, roast the coriander seeds and whole red chillies for a minute and set aside. Add the grated coconut to the tawa and lightly roast for around 5 minutes. 

Mix all the ingredients on the tawa and roast together for 2 minutes. Allow this mixture to cool and later grind with a little water to form a fine, smooth paste. 

Take a pot and add 2 tablespoon coconut oil, mustard seeds, curry leaves, green chillies and sliced onions. Cook until the onions turn translucent. 

Add turmeric pdr, red chili pdr and Kerala garam masala pdr. Mix well, then add the paste prepared earlier. Stir for 2-3 minutes on medium flame.

 Add the boiled channa and combine the ingredients. Add around 3 cups of hot water or the stock saved earlier to the vessel.

Add salt to taste and stir thoroughly. Cover the vessel partially and let it cook on low flame for approximately 15 minutes. Serve hot. 

 

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