Kadalai curry, An authentic recipe from south India.. Puttu Kadalai curry, such a great combo.. whoever tried this combo will not leave the pair, this curry pairs a best combo with Puttu, Idiyappam, Appam, even with Idli, Dosa too..
Bit Long Break from blogging, missing my regular schedule, it take more time to get back.. but still when ever i have time will be here for sure.. this traditional recipe makes me to crave more in this time.. Often i do this curry in these days, and this became a regular side dish in our home.. Black channa is a healthy pack of protein, adding this in diet for every week will balance the diet.. This curry originally based on Kerala, Learnt this from my aunt who shares so many interesting recipes and made me to stand strong in cooking, hope this Post Will be useful and interesting..
Recipe Cuisine: Indian | Recipe Category: Side DIsh
Prep Time: 8 hrs | Cook time: 40 mins | Serves: 4
Ingredients to Roast and Grind
Grab the ingredients to roast and grind.. i usually roast ingredients individually.. in the mean time soak black channa for 8 hours, pressure cook it for 3-4 whistles with some salt and set aside..
Heat a kadai, Dry roast the Onion and garlic, till they got brown spots..
Add in the Coriander seeds and Jeera, dry roast them till they done..
Add in the grated coconut, in this you can add few tsp of oil if needed, i didn’t add any oil in roasting.. roast the coconuts deeply..
Add the Red chilli, You can adjust red chilli according to your spice level..
Once you switch off the flame, add turmeric powder, give a quick stir, let them cool
Ground to a fine paste, and keep ready..
Heat a pan with oil, Temper with mustard
Add in the chopped pearl onion, fry till they turns soft..
Add curry leaves, Nadan curry will always have the twist of coconut and curry leave.. so add a handful of curry leaves..
Add in the Tomatoes(if you don’t want to add tomatoes then skip this step)
cook tomatoes till they turns soft and mushy..
And here comes the main ingredient, add in the cooked black channa..
Followed by grounded masala..
Add water to adjust the curry, check for the salt(as i put some salt in channa) adjust the taste..
Bring this boil and simmer the curry to desired consistency..
- Can use white channa too
- adjust the spice level in red chilli
- Roast the coconuts well, and ground the masala to a fine paste..
- Prefer to use pearl onion, generous amount of curry leaves and coconut for Nadan taste..
- If you want to avoid tomato, then you can..
- Serves best combo with Puttu, Appam, Idiyappam