Kadalai Curry

Kadalai curry is a delicious gravy made with kala channa / Black chickpea and ground spices with coconut.

It is a popular and most delicious condiment for puttu, which is an authentic dish of the South Indian cuisine. It can be had with chapati / roti too.

Ingredients (Serves 4)

Soaking time – Overnight Preparation time – 10 mins Cooking time – 25 mins

• Kala Channa / Black chickpea – 1 cup, raw
• Onion – 1, finely chopped
• Ginger garlic paste – 1 tsp
• Tomato – 2 small, finely chopped
• Green chilli – 2, slit
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Coconut oil – 1.5 tbsp
• Mustard – 1 tsp
• Curry leaves – 1 sprig

To prepare masala

• Coconut oil – 1/2 tbsp
• Fennel – 1/2 tsp
• Cloves – 4
• Cinnamon – 1 inch
• Cardamom – 2
• Shallots – 3, roughly chopped
• Coconut – 1/4 cup, grated

Steps

• Soak the channa in enough water overnight.

• Pressure cook in enough water with salt for 6 whistles.
• To prepare the masala, add the coconut oil in a pan followed by the other ingredients given.

• Cool down and grind it to a smooth paste with 1/2 cup water.
• In a pan, add coconut oil and temper with mustard and curry leaves.
• Add green chilli, onion and fry till transparent.

• Add ginger garlic paste and fry til the raw smell goes off.
• Add tomatoes, salt and fry till they turn mushy.

• Add the turmeric powder, red chilli powder and coriander powder and mix well.

• Cook till the oil separates from the gravy.

• Add the prepared masala and 3/4 cup water. Cook in medium flame for 2 minutes.

• Drain water from the cooked channa and add the channa to the gravy. Cook for 2 minutes.

• Check for salt and switch off the flame.

• Garnish with coriander leaves.

Enjoy the lip smacking Kadalai curry with puttu !!!

Key Points

• Adjust water consistency as you prefer. I like the gravy to be watery which would be perfect for the puttu.