Kadala curry– no coconut version (Serves 5)

Another yummy dish make its way to Pazham Pappadam Payasam from my mother’s cooking repository. This kadala curry is so easy to make and tastes yummy even without the addition of any coconut and is a perfect accompaniment for puttu and appams. Enjoy!!!

Kadala/ black chana 1 cup, soaked for at least 6 hours
Garlic 3 pods
Shallots 8-10 nos, sliced
Whole coriander seeds 1 TBSP
Onions 1 medium, thinly sliced
Turmeric powder ½ tsp
Red chilly powder 2 tsp
Garam masala ½ tsp
Mustard seeds 1 tsp
Dry red chilly 2 nos
Water ½ cup
Salt as needed
Coconut oil 1 TBSP, divided

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 ½ TBSP oil in a pan and roast the garlic, shallots and coriander seeds together for about 15 minutes at medium heat or until the shallots are golden brown. Allow to cool and grind this to a smooth paste adding 2-3 TBSP water. Set aside.

Now heat the remaining oil in the same pan and splutter mustard seeds and red chilly. Add the onions and sauté until golden brown in color. Next add the red chilly powder, turmeric powder and garam masala. Sauté this well with onions for about 3-4 minutes or until raw smell from powders are all gone. Add the ground shallots-coriander-garlic paste and mix well with the masalas. Now add the cooked chana with the water. Mix well and add salt. Add water if needed. Switch off flame when the kadala curry starts to boil and keep covered until ready to serve. The gravy thickens as the curry sits. Goes well with puttu, appam and rotis..

Cheers!!!
Suji