In Kerala, Kadala curry is made using roasted coconut masala, which generally takes a long time to prepare. This one is different, using fresh coconut & is simple to make. No compromise on taste.!
INGREDIENTS:
Bengal gram/chick peas: 1 cup, soak overnight
Coconut: 2 tbsps
Cashew nuts: 6
Onions: 1 chopped
Tomato: 1 choped
Garlic: 2 tsps crushed
Green chilli: 2 slit
Fennel: 2 tsps
Red chilli powder: 1 tsp
Coriander: 1 tsp
Turmeric powder: 1/4tsp
Garam masala powder: 1/2tsp
Curry leaves: a few
Oil: 2 tsps
Salt to taste
METHOD:
Pressure cook soaked gram till really soft, adding 2 cups water.
Grind the coconut, cashew nuts, 1 tsp fennel & a few curry leaves together. Keep aside.
Heat oil in a pan, add the remaining fennel, then add the onion, green chilli & curry leaves.
Sauté well. Add chilli powder, coriander, turmeric & garam masala.
Now, add chopped tomatoes & sauté till soft.
Put in cooked gram & ground paste.
Stir well & simmer on low flame till thick.
Serve with “Puttu”,” Appam” or “Rotis”.
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