Kerala Kadala curry / Kadala curry

There are a few dishes which are etched in my mind mainly because those dishes frequented our dinner tables quite often when I was a kid. We are not from Kerala but the influence of Kerala is a bit more in my place. We cook a lot with coconut oil and kappa puzhukku with meen kuzhambu is still my favorite. And then there is kadala curry and puttu, an all time favorite. Though I don't make the duo a lot, I make kadala curry often to go with our chapathis.

~*What U Need*~ Black chenna/Chickpeas - 3/4 cup, soaked overnight For grinding: Coconut - 1/2 cup Water - 1/4 cup to grind to a smooth paste For the masala: Onions - 1, medium chopped Tomato - 1/2 medium, chopped Ginger garlic paste - 2 tsp Green chilli - 1 Curry leaves - 1 sprig Mustard seeds - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Corinder powder - 1 tsp Coconut oil - 2 tbsp Water, salt How I Made it: Grind the coconut to a smooth paste and set aside. Heat 2 tbsp coconut oil in a pan. Temper with mustard seeds and half the amount of curry leaves. Add the chilli and saute for a min. Add the onions and saute till golden brown. Add the ginger garlic paste and saute till the raw smell leaves. Add the tomatoes and saute till soft. Add the soaked chenna, enough water and pressure cook for 3-4 whistles or till soft. Once done. Add the spice powders and mix and cook for 3-4 mins. Add the ground coconut paste. Saute for 4 to 5 minutes on a low flame. Add enough water to bring to the desired consistency. Season with salt. Let the curry come to a boil and you see oil separate from the curry. Add the curry leaves and remove from the flame.

Serve kadala curry hot with puttu or appam or steamed rice or rotis.
So thats it Folks...
With Love,

Signs off!!!