Kadalai curry is a delicious gravy made with kala channa / Black chickpea and ground spices with coconut.
It is a popular and most delicious condiment for puttu, which is an authentic dish of the South Indian cuisine. It can be had with chapati / roti too.
Ingredients (Serves 4)
|Soaking time – Overnight|
Preparation time – 10 mins
Cooking time – 25 mins
- Kala Channa / Black chickpea – 1 cup, raw
- Onion – 1, finely chopped
- Ginger garlic paste – 1 tsp
- Tomato – 2 small, finely chopped
- Green chilli – 2, slit
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Coconut oil – 1.5 tbsp
- Mustard – 1 tsp
- Curry leaves – 1 sprig
To prepare masala
- Coconut oil – 1/2 tbsp
- Fennel – 1/2 tsp
- Cloves – 4
- Cinnamon – 1 inch
- Cardamom – 2
- Shallots – 3, roughly chopped
- Coconut – 1/4 cup, grated
- Soak the channa in enough water overnight.
- Pressure cook in enough water with salt for 6 whistles.
- To prepare the masala, add the coconut oil in a pan followed by the other ingredients given.
- Cool down and grind it to a smooth paste with 1/2 cup water.
- In a pan, add coconut oil and temper with mustard and curry leaves.
- Add green chilli, onion and fry till transparent.
- Add ginger garlic paste and fry til the raw smell goes off.
- Add tomatoes, salt and fry till they turn mushy.
- Add the turmeric powder, red chilli powder and coriander powder and mix well.
- Cook till the oil separates from the gravy.
- Add the prepared masala and 3/4 cup water. Cook in medium flame for 2 minutes.
- Drain water from the cooked channa and add the channa to the gravy. Cook for 2 minutes.
- Check for salt and switch off the flame.
- Garnish with coriander leaves.
Enjoy the lip smacking Kadalai curry with puttu !!!
- Adjust water consistency as you prefer. I like the gravy to be watery which would be perfect for the puttu.