Ingredients (Serves 5 – 6)
- Black chana / kadala – 1.5 cup, soaked in enough water for at least 8 hrs
Turmeric powder – 1/2 tsp
Water – As required
Pressure cook for 5 – 6 whistles.
2. Coconut oil – 2 tsp
3. Grated coconut – 1.5 cup
Curry leaves – A few
Coriander powder – 1 tbsp
Kashmiri chilli powder – 1 tbsp
4. Coconut oil – 1.5 tbsp
5. Thenga kothu / coconut tidbits – 3 tbsp
Shallots – 3/4 cup, sliced or 1 cup sliced onion
Ginger – 2 tsp, thinly sliced
Garlic – 2 tsp, chopped
Green chilies – 1 – 2, slit
Curry leaves – A few
6. Turmeric powder – 1/4 tsp
Tomato – 1 medium, chopped
7. Garam masala powder – 3/4 – 1 tsp
8. Coconut oil – 2 tsp
9. Mustard seeds – 3/4 tsp
Dried red chilies – 1, broken
Curry leaves – A few
Method
- Pressure cook kadala adding turmeric powder and enough water for 5 – 6 whistles until soft. Reserve the gravy.
- Heat coconut oil and fry grated coconut, few curry leaves until coconut turns light golden. Bring down the heat to low. Add coriander powder and kashmiri chilli powder. Stir for about 30 seconds. Switch off. Set aside to cool completely. Grind to a very fine paste without adding water.
- Heat coconut oil in a pan and add thenga kothu / coconut tidbits. Stir for a minute. Add shallots / onion, ginger, garlic, 1 – 2 green chilies and curry leaves. Saute until onion turns light golden. Add turmeric powder and stir for a few seconds. Add chopped tomato and cook until it gets mashed. Add garam masala powder and cook for a minute. Add the reserved gravy . Mix well. Add 1/2 cup hot water, if gravy is less. This curry tends to thicken a lot as it rests so adjust the consistency accordingly. Cover and cook for 5 minutes. Add cooked kadala. Bring to a boil and cook for 6 – 8 minutes. Add roasted coconut paste. Mix well. Cook for a few minutes. Switch off.
- Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilly and a few curry leaves. Pour over the curry. Serve with puttu/appam/idiyappam etc.
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