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Main Course

Kadala Parippu Masala Curry | Bengal Gram Curry

A variety dish prevalent in the regions of Tamil Nadu and Andhra Pradesh. This Bengal Gram curry goes perfect as a side dish for rice and rotis. Bengal gram is made into dumplings and then mixed with a spicy awesome gravy.

Ingredientsfor 4 servings

2 cup Chana dal/ kadala parippu
1 cup Onion — sliced
2 cup Tomato — sliced
1/2 cup Coconut — grated
3 tsp Red chilli powder
2 tsp Coriander powder
Salt, to taste
1/2 tsp Turmeric powder
3 Garlic
5 nos Curry leaves
1/2 tsp Cumin seeds
3-4 tsp Coconut oil

Preparation

Step 1
Soak the Kadala Parippu for about one hour in normal water.
Step 2
Grind the soaked Kadala Parippu (Bengal gram)in a mixie along with the Onion slices, Turmeric Powder and Red Chilli Powder (without adding much water) and keep this grinded Kadala Parippu separately.
Step 3
Make small, small balls with this grinded Kadala Parippu and keep them in a plate.
Step 4
Boil 2 cups of water in an idly maker and cook these balls in steam (as cooking Idlies) and when the balls are cooked well, take them out and keep separately in a plate.
Step 5
Heat the oil in a frying pan/Cheenachatty, add the Onion and Tomato slices, grated Coconut into this hot Oil and stir it well.
Step 6
Add Red Chilli powder, Turmeric power, Coriander Powder and Salt also and stir it further. When colour of this mix turns into golden/brown, turn off the heat and allow to cool the mix for some time.
Step 7
Grind this mix of Onion and Tomato mixture in a mixer and keep this paste separately.
Step 8
Again heat some Oil in a Cheenachatty, add the crushed Garlic, Cumin seeds and Curry leaves into this hot Oil and stir it.
Step 9
After about one minute, add the grinded masala paste also into it and stir it further. When colour of the masala turns into golden/brown, add 2 cups of water and allow to boil the water well.
Step 10
When colour of the masala turns into golden/brown, add 2 – 3 cups of water and boil the water well. Then add the cooked Kadala Parippu balls into this boiled masala gravy and let it go for about another five minutes, turn off the heat (if necessary, add some more Salt into this Curry) and take the Curry out from the stove and change it into a serving plate/vessel. Garnish the Curry with chopped Coriander leaves or Curry leaves.
Step 11
Kadala Parippu Masala Curry is ready. This Masala Curry can serve as side-dish for Chappathi/Poori/Dosa/Cooked Rice etc.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Preparation

Step 1

Soak the Kadala Parippu for about one hour in normal water.

Step 2

Grind the soaked Kadala Parippu (Bengal gram)in a mixie along with the Onion slices, Turmeric Powder and Red Chilli Powder (without adding much water) and keep this grinded Kadala Parippu separately.

Step 3

Make small, small balls with this grinded Kadala Parippu and keep them in a plate.

Step 4

Boil 2 cups of water in an idly maker and cook these balls in steam (as cooking Idlies) and when the balls are cooked well, take them out and keep separately in a plate.

Step 5

Heat the oil in a frying pan/Cheenachatty, add the Onion and Tomato slices, grated Coconut into this hot Oil and stir it well.

Step 6

Add Red Chilli powder, Turmeric power, Coriander Powder and Salt also and stir it further. When colour of this mix turns into golden/brown, turn off the heat and allow to cool the mix for some time.

Step 7

Grind this mix of Onion and Tomato mixture in a mixer and keep this paste separately.

Step 8

Again heat some Oil in a Cheenachatty, add the crushed Garlic, Cumin seeds and Curry leaves into this hot Oil and stir it.

Step 9

After about one minute, add the grinded masala paste also into it and stir it further. When colour of the masala turns into golden/brown, add 2 cups of water and allow to boil the water well.

Step 10

When colour of the masala turns into golden/brown, add 2 – 3 cups of water and boil the water well. Then add the cooked Kadala Parippu balls into this boiled masala gravy and let it go for about another five minutes, turn off the heat (if necessary, add some more Salt into this Curry) and take the Curry out from the stove and change it into a serving plate/vessel. Garnish the Curry with chopped Coriander leaves or Curry leaves.

Step 11

Kadala Parippu Masala Curry is ready. This Masala Curry can serve as side-dish for Chappathi/Poori/Dosa/Cooked Rice etc.