Kadla Curry

Ingredients

• 1 1/2 cups Bengal gram (chana), soaked overnight and pressure cooked till soft
• 1/2 cup scraped fresh coconut
• 2 large onions
• 1 tablespoon coriander seeds
• 4 dried red chillies
• 20-24 curry leaves
• 4-5 garlic cloves
• 2 tablespoons oil
• 1/2 teaspoon red chilli powder
• Salt to taste

Method

1. Heat 1 tbsp oil in a shallow non stick pan. Heat 1 tbsp oil in a deep non stick pan.Slice 1 onion. Add coriander seeds, red chilies, 10-12 curry leaves and onion to the shallow pan and sauté. Add garlic and coconut and sauté till lightly coloured and fragrant.
2. Chop the other onion. Add the remaining curry leaves to the deep pan along with onion and sauté.Transfer the sautéed spices into a mixer jar and let it cool slightly.When the onion in the deep pan gets lightly coloured, add chana along with the water in which it was cooked.
3. Add a little water to the mixer jar and grind till smooth. Add this masala to the chana and mix.Add red chilli powder and adjust salt. Cook till the curry thickens slightly.Serve hot with appam.

Nutrition Info