KADALA CURRY

 KADALA CURRY

The method i have given is the traditional way that is prepared in our home.

Ingridients  :

1. small black channa - 1 cup (soak overnight & pressure cook)
2. grated coconut  - 2 tbsp
3. Red chilli  - 2 or 3
4. Dhania - 1 tsp
5. jeera - 1/4 tsp
6. Small onion - 10 nos.
7. Big onion - 1 chopped
8. curry leaves - 1 sprig
9. mustard - 1 tsp
10. coconut oil - 1tbsp
11. Tamarind water - 1 tbsp or puree of one tomato
12. Salt to taste

This dish tastes better in coconut oil. 

Procedure :-

• Heat a kadai, dry roast, red chilli, dhania, jeera separately and transfer to same plate. 
• Now add grated coconut and roast till turns red & gives out good aroma. 
• Transfer to a plate. 
• Heat little coconut oil, saute small onions. transfer to coconut mixture. 
• cool this and grind together with the dry roasted masals to a nice paste by adding water.
• 
  
• Heat oil, add mustard seeds, when splutters, add chopped onion saute till translucent.
• If tomato is used, add it now and saute till raw smell goes.
• Then add the boiled channa, required salt, ground masala. cover & cook in low flame for 5 minutes till the masala get absorbed in chana. 
• Add curry leaves sprig and serve hot with puttu. 

This also goes well with plain rice, chapathi too.