Kadala Curry

Ingredients

• 2 tbsp Coriander seeds (Heap)
• 2 units Dry red chillies
• 0.75 cup Coconut, shredded
• 2 medium Onions
• 2 medium Tomatoes
• 2 sprigs Curry leaves
• 1 tsp Turmeric
• 0.25 tsp Red chilli powder
• 0.25 cup Brown chickpeas (Also known as brown chana)
• 2 tbsp Oil (For frying)
• 1 tsp Salt (Adjust to taste)
• 2 cups Water (Adjust for desired gravy thickness)

Instructions

1. 1Soak the brown chickpeas overnight. Cook them in a pressure cooker with a pinch of turmeric and red chilli powder until tender.
2. 2In a pan, heat oil and fry coriander seeds, dry red chillies, shredded coconut, and curry leaves separately until the coconut is slightly brown. Grind the coriander seeds and chillies into a fine powder, then add the fried coconut and curry leaves. Grind again with a little water to form a fine paste.
3. 3Finely chop the onions and sauté them in oil until soft. Add chopped tomatoes, turmeric, and red chilli powder. Sauté until the tomatoes are well-cooked and form a thick gravy.
4. 4Add the ground masala paste to the onion-tomato mixture. Stir well and bring to a boil. Add the cooked chickpeas and simmer with a closed lid, adding water as needed for desired consistency. Finish with a sprig of curry leaves.
5. 5Remove from heat and serve hot with Puttu or rotis. The curry should have a rich, thick consistency.