Delicious Kadala Curry
Added to 2 cookbooks
This recipe has been viewed 3819 times
A traditional preparation of kadala curry served with puttu.
- Soak the kabuli channa overnight in enough water.
- Drain, add double the amount of water and pressure cook with 2 glasses of water, salt and turmeric powder for 5-6 whistles, or till cooked.
- Allow the steam to escape before opening the lid and keep aside.
- Heat 1/2 tbsp of oil in a pan and add the coconut, 3 red chillies and the coriander and saute till coconut turns golden brown in colour.
- Remove from the flame, cool and blend in a mixer to a smooth paste.
- Add the paste to the cooked chana and bring the curry to boil.
- In another pan, heat the remaining oil and add the mustard seeds.
- When the seeds crackle, add 2 red chillies and the chopped coconut, mix well and saute till the sweet fragrance of coconut pieces are golden brown in colour.
- Add the above to the curry and mix well.
- Serve hot.
This recipe was contributed by keralacook on 28 Jul 2011
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