KADALA CURRY

Puttu and kadala curry is one of my favorite breakfasts. I make kadala curry the same way my mother makes it. It's a must-have when I make puttu.

INGREDIENTS 

1. 1 cup kadala(black channa) soaked in water overnight.
2. 100 gms. chopped onion(optional)
3. 1/2 of a medium onion, chopped (60 gms.)
4. 2 green chilies, slit
5. 4 garlic cloves, chopped 
6. 2 Tbsp. coriander powder 
7. 1/2 tsp garam masala(optional)
8. 1/2 tsp fenugreek powder 
9. 1 tsp perumjeerakam powder
10. 1/2 tsp turmeric powder
11. 2 tsp Kashmiri chili powder
12. 2 Tbsp. oil
13. curry leaves
14. 2 cups plus 1 cup of water
15. salt as per taste 

METHOD

•  I have used a prestige junior pressure pan.
  

• Put drained and washed kadala(black channa)  and 100 gms. chopped onions(if using) in 2 cups of water and salt on high heat and cook for 3 whistles. Turn it off for 5 minutes or until the pressure releases naturally. Then turn it on on medium-high heat, and cook for one whistle. Turn off. After the pressure releases naturally, open and check for doneness.
• Adding the onions while pressure cooking is optional, my mom uses it to add a little bit of sweetness and body to the curry. 
  
  
  
  
  
  
  

• After the pressure releases naturally, open the lid of the cooker and smash a little kadala against the wall of the pressure cooker using a ladle.

        

• Chop the garlic cloves and the onion finely.
  

• Heat a cheen chatti(wok); when warm, pour 2 Tbsp. oil. When the oil is hot, put in the chopped onions and garlic. Sauté till it turns slightly brown. 
  
  
  
  
  
  
  
  
  

• Add coriander, chili, turmeric, garam masala, and fenugreek powder.
  

• Sauté till the raw smell goes and the oil shimmers on the masala. (about a minute, if on high flame)
  
  
  
  

• Now add in the cooked kadala(black channa). Bring to a boil.
  

• Check for salt. Add curry leaves to the boiling curry. Add up to a cup of boiling water to loosen the curry.
  

OTHER VARIATIONS

Kadala curry with roasted coconut:

• Put 1/2 cup of roasted(broiled) coconut into the curry, giving it a typical Kerala (naadan ) taste. If adding coconut, reduce the coriander powder by 1 Tbsp.
• Pulse the coconut with curry leaves and put it in the curry. Tastes even better.

Kadala curry with ground coconut:

• Grind 1/2 cup grated coconut with 1/2 tsp cumin powder, 3 curry leaves, 1/4 tsp garam masala, and 1/4 tsp turmeric powder. Reduce coriander powder by 1 Tbsp. When using 1/2 cup of coconut.

• Put it into the curry just before boiling the curry.

• This was a curry my mother made for chappathis for school lunch.
  

NOTES

• Use boiling water to dilute the curry. If you pour normal cold water to dilute, the kadala will harden and never soften, even if you try simmering the curry. While making kadala curry, I usually steam the puttu on the other stove. So, hot, boiling water is always available to dilute the kadala curry, if necessary. Now that's a time-saving and water-reusing tip!!!!