Kadala Curry

As a child, I was not a big fan of curries that had a lot of coconut like kadala curry. When I first had kadala curry with appam in a Keralite restaurant in Cleveland, it changed my whole perspective about coconut-based curries. Now I love to eat this curry with rice, dosa, and chapati as well. This is an easy enough to make for potluck get-togethers and parties. Enjoy this recipe!

Desika Products:

Black Chickpeas (Kala Chana), Red Chili Powder, Peanut Oil

RECIPE FOR KADALA CURRY

Ingredients:

Kala Chana (uncooked) - 1 cup

Onion - 1

Tomatoes - 2

Shredded Coconut - 1/2 cup

Coconut bits - 2 tblsp

Red Chili Powder - 1 tsp

Coriander Powder - 3/4 tsp

Mustard Seeds - 3/4 tsp

Fennel Seeds - 1 tsp

Peanut Oil - 2 tblsp

Salt as needed

Instructions:

1. Soak the chana overnight and pressure cook it for 5 whistles.

2. Finely chop the onion and tomatoes and set them aside.

3. Dry roast the fennel seeds. When they are half cooked, add the shredded coconut and dry roast until a nice aroma comes

4. Add the dry roasted ingredients into a mixie jar with little water and grind into a smooth paste. Set this aside.

5. Heat up oil in a kadai and add the onions. Saute them until they turn translucent.

6. Add the tomato, coriander powder, and red chili powder and saute until the tomatoes become mushy and the raw smell goes away.

7. Take 3/4 of the pressure-cooked chana and add it to the kadai along with 1/4 cup water. Cover with a lid and cook on high flame for 3-5 minutes.

8. Add the remaining chana to the mixie and grind coarsely using little water.

9. Add the ground chana paste and the paste from step 4 and mix well. Add little water if the pastes make the curry too thick.

10. Allow the kala chana to sit on high flame and boil for 1-2 minutes.

11. Dry roast the coconut bits and top of the kadala curry.

Tips & Tricks

• I try to reuse the water I use to cook the chana whenever possible in the recipe as it makes the curry more flavorful.