Thursday, May 11, 2006

Kadala Curry (Black Channa Curry)

Kadala curry is a kerala dish that goes well with puttu, appam and rice

  • 1 cup of Black channa dhal
  • ¼ spoon of turmeric powder
  • 2 Green chillies slit into half
  • Coriander leaves
  • Salt to taste
  • Oil

To Grind

  • ½ cup grated coconut
  • 1 ½ tsp coriander powder
  • ½ tsp chili powder
  • 10 pepper corns
  • ½ tsp cumin

For seasoning

  • 1 onion cut into small pieces
  • 1 tomato cut into small pieces
  • 2 cloves
  • 2 cinnamon sticks
  • A small piece of ginger julienne
  • 2 pods of garlic cut into small pieces
  • Curry leaves

Preparation Pressure-cook the back channa dhal until it cooks well. Sauté the grated coconut with ½ tsp of oil, once the coconut turns crispy, add rest of the fry ingredients (Coriander powder, chili powder, pepper corns and cumin) and fry them for another one minute. Remove the pan and allow it to cool on cooling grind it into a fine paste. Add 2 tsp of oil in the pan, and sauté cloves and cinnamon sticks, add ginger and garlic fry for few seconds, now add onions and fry until they are golden brown, add tomato pieces and fry them until the tomatoes cook well, add curry leaves. To this add the ground masala, turmeric, salt and the split green chillies and sauté for 2 minutes. Add the cooked black channa along with ¾ cup of water and cook it for 5 minutes. Garnish it with cut coriander leaves and serve it hot with appam, puttu or even plain rice. Tip: Do not add salt to pressure cook any dhal as it will not cook properly. Add salt in the sautéing stage.

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