New Update
| Main ingredients | Brown Bengal gram (kadla), Coriander seeds, Dried red chillies, Curry leaves, Onions, Garlic, Scraped fresh coconut, Red chilli powder |
| Cuisine | Kerala |
| Course | Dals and kadhis |
| Prep time | 6-8 hours |
| Cook time | 25-30 minutes |
| Sere | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup brown Bengal gram (kadla), soaked overnight
- 2 tablespoons oil
- 1 tablespoon coriander seeds
- 4 dried red chillies
- 20-24 curry leaves
- 1 large onion, sliced
- 4-5 garlic cloves
- ½ cup scraped fresh coconut
- 1 large onion, chopped
- ½ teaspoon red chilli powder
- Salt to taste
- Fresh coriander sprig for garnish
Method
- Put brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. Switch the heat off and allow the pressure to reduce completely.
- Meanwhile, heat 1 tablespoon oil in a shallow pan, add coriander seeds, red chillies, 10-12 curry leaves and sliced onion, mix and sauté for 2 minutes. Add garlic and coconut, mix and sauté till lightly coloured and fragrant. Switch the heat off and allow to cool slightly.
- Transfer the mixture into a mixer jar and add 1 cup water and grind to a smooth paste.
- Heat remaining oil in a deep non-stick pan, add chopped onion and remaining curry leaves, mix and sauté till light golden.
- Add cooked gram mixture along with the water in which it was cooked.
- Add the ground paste, red chilli powder and salt and mix well. Cook for 4-5 minutes or till the curry thickens slightly.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
Advertisment
