rehna85
Senior Member
Registered: March 2008
Location: Inida
Posts: 2,738
|
KADALA CURRY
Brown chickpeas/kadala- 1/2 cup
Grated coconut-1/4 cup ( heaped)
To pressure cook
Onion sliced- 1 nos
Shallots- sliced- 5 to 6 nos
Tomato sliced- 1 medium sized
Ginger chopped- 1 tsp
Garlic chopped- 1 tsp
Kashmiri chili powder-1 1/2 tsp( or to taste)
Turmeric powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala powder-1/2 tsp
perum jeerakam-1/2 tsp
Water-1 and 1/4 cup (or as required)
Curry leaves-few
Salt to taste
For tempering
Mustard seeds-1/2 tsp
Curry leaves- 1 sprig
Dried red chilies- 2 nos
Shallots sliced-5 to 6 nos
Coconut pieces- 1to 2 tbsp
Oil- as required
Method
Soak chickpeas in water for 8 hours ( or overnight)
In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind to form a smooth paste,adding very little water.
Keep this aside.
In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
For tempering,heat oil in a pan and add mustard seeds.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.
Mix well and serve hot with puttu.
|
