kadala curry by Anusha

Kadala curry

black channa - 1 cup soaked overnight
coconut - fresh or dried powder - 4 tbsp
sombu (fennel) - 1 spoon
onion - 1/2 chopped thin
green chillies - 3 or 4
turmeric - pinch
ginger - 1 small piece
tempering - kadugu, curry leaves, coconut oil


method - pressure cook black channa with enough water, turmeric, two green chillies and salt, till channa is cooked (but not mashed). heat coconut oil, add half the chopped onions, 2 green chillies and ginger. let the onion turn soft and transfer to the mixie and grind with sombu and coconut to a smooth paste. heat little more oil add mustard, curry leaves, rest of chopped onions and fry well. add the cooked channa and ground coconut mixture. add more water and let mixture boil for at least 10 minutes in medium flame. there should be enough gravy and channa, so add more water accordingly. check for salt. this goes well with idiyappam, aapam and puttu.