KERALA KADALA CURRY, how to make the Kerala style Black channa flavorful curry

This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.

Ingredients

Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft

Tomatoes - 3, pureed

Coconut milk - 1 cup

Coconut oil - 2 tsps

Sugar - 1 tsp

Onion - 1, big - finely chopped

Curry leaves

Salt to taste

To grind

Coconut - 1/2 cup

Turmeric powder - 1/4 tsp

Fresh pepper - 1/2 tsp

Ginger garlic paste - 3/4 tsp

Green chillies - 2

Cardamom - 2

Cloves - 2

Cinnamon sticks - 2, small

To season

3-4 tsps of coconut oil

Mustard seeds - 1 tsp

Curry leaves - few

Green chillies - 2, slit

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible

Ingredients mentioned above for grinding loaded in the jar

and ground to a fine paste

Green chillies slit, onion cut and tomatoes pureed

Coconut milk extracted

All the key ingredients

Coconut oil heated, mustard seeds and curry leaves seasoned

Onions and green chillies added and sauteed

Ground paste added now

Now the tomato puree

After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.

Now add the coconut milk, taking care to switch off.

Add 1 tsp brown sugar

and some cold pressed coconut oil

Serve hot with the Kerala delicacy PUTTU!!!

This post first appeared in www.malpatskitchen.com

Categories: Inseparable Combos, Side dishes for rotis & poories