Kadala curry/ Black chana curry (Serves 4)

Todays recipe is one of the easiest and tastiest curries and is a regular in most households of Kerala on their breakfast table. This is my mother in law’s (I love u, Amma) recipe and it calls for a very few common ingredients and takes very short time to cook. Puttu and kadala curry is an ultimate combination and is a well preferred breakfast combo in Kerala…Enjoy!!!

Black chana/ kadala 1 ½ cups
Grated coconut ½ cup
Garlic 2 cloves, sliced
Red chilly powder ½ TBSP
Coriander powder 1 TBSP
Turmeric powder ¼ tsp
Curry leaves a handful
Salt as needed

Preparation

Wash the black chana well and soak it at least for 6 hours. Drain and cook the chana with salt in a pressure cooker with 2 cups water for 2 whistles. Allow the pressure to release by itself and set aside.

Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves. Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder. Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down. Grind this to a smooth paste adding little water, if needed. Add the ground coconut to the cooked chana and switch the stove back ON. Mix well to incorporate and cook it for another 15- 20 minutes at medium heat. Keep the kadala curry covered until ready to serve. This curry is best served with puttu and will also be great with idiyappam, appam and rotis..

Notes: If you prefer, add a tablespoon of sliced shallots along with coconut while frying. This adds more flavor to the curry..

Cheers!!!
Suji