Kadala Curry | Kerala Kadala Curry Recipe | Kadala Curry for Puttu

For Cooking Chickpeas

• 2 cups Black Chana (Sproutes)
• 4 cups Water
• Salt to taste

For Tempering

• 3 tbsp Coconut Oil
• 1 tsp Cumin Seeds
• 1 tsp Fennel seeds
• 1 piece Cinnamon
• 2 no Cardamom

For Making masala

• 1 large Onions (chopped finely)
• 2 large Tomatoes (chopped finely)
• 1 tbsp Kashmiri Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Garam Masala Powder
• Salt to taste
• 1 tsp Sugar
• 3 tbsp Coriander Leaves (finely chopped)

For Grinding

• 1 cup Fresh Coconut (grated)
• 5 no Garlic
• 1 inch Ginger
• 2 tsp Fennel Seeds

Kadala Curry (with coconut)

1. 1

   Take sprouted black chana in a pressure cooker and add some salt and cover it with water. Pressure cook it for 7 whistle, simmer it for 10 mins. Switch off the flame and let the steam go all by itself. Now open the cooker and check whether the dal is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.

2. 2

   Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.

3. 3

   Heat oil in a kadai and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes. Add in tomatoes and cook covered till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.

4. 4

   Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. Cover the kadai and simmer it for 10 to 15 mins till oil separates. Add in coriander leaves and mix well. Serve.