September 30, 2013

Kadala Curry


Kadala (Whiten Channa) – 1 cup(soaked in water overnight atleast for 8 hours)
Shallots(Chinna Vengayam) – a handful
Turmeric powder – 1/2 tsp
Salt - to taste

To roast and grind:

Grated Coconut – 2 Tbsp
Shallots(Chinna Vengayam) – 6 cut into half
Coriander Seeds – 1 tbsp
Dried Red Chilies – 2
Cinnamon – a small piece
Cloves - 2
Bay Leaf - half a Leaf
Tomato - 1
Porikadala - 1/2 a cup

To temper:

Coconut Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves –few
Thinly Sliced Onion - 1

  • Pressure cook channa with water(till immersing level) until soft,don't drain water... keep aside

  • Heat a pan , dry roast all the ingredients listed under 'to roast and grind' till slightly golden brown.


  • Transfer to a mixer and grind it to a fine paste, Set aside. 

  • Heat oil in a kadai - add the items listed under 'to temper'.  
  • Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves. 
  • Add the coconut paste along with red chilli powder and coriander powder.Add required salt.  
  • Mix well , saute for 3mins then add cooked Channa along with water.Allow it to boil.  
  • Once the curry is thick and oil starts separating and required curry stage is reached, switch off.   


  • Make sure you dry roast the ingredients listed to nice dark brown.
  • You can even skip small onion while tempering.
  • Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step

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