Kadala Curry

Ingredients

• • Brown channas (small size) - 1 cup
• • Onions (small) - 12
• • Red chillies - 8
• • Turmeric powder - ½ teaspoon
• • Coriander seeds - 1 tablespoon
• • Cumin seeds - ½ teaspoon
• • Coconut (grated) - ½ cup
• • Ginger - 1 inch piece
• • Green chillies (slice lengthwise) - 2
• • Tamarind (soaked & extracted) - small lime size
• • Asafoetida powder - a pinch

Ingredients For Seasoning

• • Mustard seeds - ¼ teaspoon
• • Curry leaves - 2 sprigs
• • Onions (small, peeled & sliced) - 3 tablespoons
• • Oil - 1 tablespoon

Method

• 1. Wash and soak channa for 8 to 10 hours in enough water.
• 2. Pressure cook for 10 to 15 minutes and keep aside.
• 3. Dry roast red chillies, coriander seeds, cumin seeds, chopped ginger, peeled whole onions, grated coconut in medium flame till everything becomes dry and coconut turns to brown in colour.
• 4. Dry grind it when it is still warm with turmeric powder.
• 5. Add water at the end and then grind to a smooth paste.
• 6. Add this ground paste to cooked channa, along with slit chillies, tamarind extract and salt.
• 7. Cook for 5 to 10 minutes till gravy becomes thick.
• 8. Heat little oil, add mustard seeds. When it splutters mix curry leaves, little asafoetida powder, sliced small onions, and fry till golden. Pour it on top of the curry.
• 9. This curry is normally served with puttu.