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Main Course

Kadala Masala Curry Easy

A deeply satisfying kadala masala curry easy simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

1 cup Chick peas Channa/Vella Kadala
1 nos Potato big
2 nos Onions large
2 nos Tomato
2 nos Green chillies
Coriander leaves — for garnishing
6 tbsp Oil
Salt, to taste
4 nos Cloves (Grambu)
4 One Cinnamon (Karugapatta)
3 nos Cardamom (Elakka)
2 One Ginger
10 nos Garlic pods
10 nos Small onions (Kunjulli)
11/2 tsp Chilly powder
21/2 tsp Coriander powder
1/2 cup Coconut — grated
Coriander leaves A, a few

Preparation

Step 1
Cook channa with salt in a pressure cooker.
Step 2
Warm the oil in a pan or a kadai.
Step 3
Splurt cloves, cardamom and cinnamon sticks.
Step 4
Add garlic, ginger, small onion, chilly powder and coriander powder.
Step 5
Add coconut and coriander leaves and fry.
Step 6
Allow it to cool and grind to a fine paste.
Step 7
Heat the oil in the same pan.
Step 8
Fry sliced onions and green chillies.
Step 9
Add the ground masala and fry.
Step 10
Add tomatoes and sauté, till raw smell leaves.
Step 11
Add this to the cooked channa.
Step 12
Add diced potatoes and salt to taste.
Step 13
Pressure cook, till you get 2 whistles.
Step 14
Garnish with coriander leaves.
Step 15
Serve while still hot with chappathis, pooris and dosas.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Main Course

Kadala Masala Curry Easy

A deeply satisfying kadala masala curry easy simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.