kadala curry

Soak brown chana overnight & cook it in cooker with little turmeric & chilly powder.

Put oil in a kadai & fry coriander seeds, red whole chillies, shredded coconut & curry leaves in the same oil one by one. Please note fry one by one not all together. Coconut should be fried till slight brown in colour. Then powder coriander & red whole chilly into fine powder, then add fried coconut & curry leaves & grind again, add little water & grind again into a fine paste & keep aside.

Next cut onions into fine pieces & saute in oil till soft. Add cut tomatos & saute alongwith turmeric & chilly powder, then add little water & salt & cook till tomatos are smashed well & becomes thick gravy

Now add ground masala to it & boil nicely. Finally add boiled chana & boil all together with closed lid. Add water as per your requirement of thickness of gravy. Finally add a sprig of curry leaves & switch off the gas. Kadala curry is ready to be served with Puttu or rotis.

In the photo below, u will find my puttu in a different shape as it is made in a different type of vessel. This vessel has to be loaded on the whistle portion of the cooker. Before loading put 3 cups of water in the cooker, close it with cooker cover, remove the whistle, keep it on gas & boil the water in cooker, load the puttu vessel on the whistle portion, put puttu mixture into the puttu vessel as mentioned in my puttu recipe. After 10-15 mins. u can have it with kadala curry. All the best. Bye Bye.