Ingredients
- Chick Peas/Black Channa - 1 cup
- Big Onion - 2
- Tomato - 1 (or 2 small)
- Ginger Garlic Paste - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Coriander Powder - 2 teaspoons
- Chilli Powder - 1/2 teaspoon
- Coconut Milk - 1 cup
- Curry Leaves - 2 sprigs
- Salt - As per taste
- Oil for tempering
- Cinnamon - 1/2 inch stick
- Cloves - 5
- Grated Coconut - 1/2 cup
- Coriander seeds - 1 tablespoon (Optional)
- Peppercorns - 1 teaspoon
- Small Onions - 4 (Optional)
- Fennel Seeds - 1/2 teaspoon
Preparation
- Wash and soak black chickpeas overnight and pressure cook for around 5 whistles or until soft.
- Finely chop onions and tomatoes.
- Roast the ingredients given for roasting for around 5 minutes and grind it to a smooth paste.
- Heat oil in a kadai.
- Add cinnamon and cloves.
- Add chopped onions and fry till golden brown.
- Add ginger garlic paste and fry it a little more.
- Now add chopped tomatoes and roast it till it cooks well.
- Add salt, turmeric powder, red chilli powder and coriander powder.
- Roast it well for 5 minutes and add the boiled chickpeas along with the water.
- Add the ground paste and adjust salt and water.
- Allow it to boil for around 10 minutes till the desired consistency is reached.
- Add the coconut milk and curry leaves and simmer for 5 minutes.
- Remove from the flame and transfer it to the serving dish.
- Yummy kadala curry is ready to be had with Puttu. It can be had with Appam or Dosa too.
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