Kadala curry masala preparation
1
now prepare masala paste by heating 1 tsp coconut oil and saute ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp fennel seeds.
2
now add ½ onion, 2 clove garlic and 1 inch ginger. saute well.
3
further, add 1 tomato and saute until tomatoes turn soft and mushy.
4
additionally, add ½ cup coconut, few curry leaves. saute until coconut turns aromatic.
5
keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala.
6
saute until the spices turn aromatic.
7
cool the mixture completely and transfer to the blender.
8
add ½ cup water and blend to smooth paste.
Kadala curry preparation
1
in a large kadai heat 1 tsp coconut oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.
2
also add 5 shallots, 1 chilli and saute until the onions turn translucent.
3
further, add the prepared masala paste and saute for 2 minutes.
4
add in pressure cooked kala chana and ½ tsp salt.
5
mix well adjusting consistency as required.
6
cover and cook for 15 minutes or until the flavours are absorbed well.
Pressure cooking kala chana
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firstly, in a pressure cooker take 1 cup black chickpea. make sure to wash kala chana and soak overnight.
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also, add ½ tsp salt and 4 cup water.
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pressure cook for 7 whistles or until the chana is cooked well.
Video
Notes
- firstly, instead of coconut, you can add ¼ cup of coconut milk for rich flavour.
- also, the curry thickens once cooled. so adjust the consistency as required.
- furthermore, mash few chana to get thick creamy consistency.
- additionally, roasting the spices has to be done on low flame to prevent from burning.
- finally, kadala curry recipe tastes great when prepared slightly watery and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kadala-curry-recipe-puttu-kadala-curry/