Kadala Curry

Kadala curry is one of the tastiest curry used as Side dish for Breakfast. Its a best combination with Puttu and Appam...

Ingredients

1. Black Chickpeas/Chana/Kadala – 1 cup
2. Turmeric powder – 1/4 tsp
3. Sliced coconut pieces (thenga kothu ) – 3 tbsp
4. Onion – 1 large sliced and chopped
5. Pearl onions – 4 sliced
6. Green chillies – 3 slit
7. Curry leaves – A sprig
8. Red chilly powder – 1 tsp
9. Turmeric powder – 1/8 tsp
10. Mustard seeds – 1/4 – 1/2 tsp
11. Dry red chillies-2
12. Coconut oil – As required
13. Salt – To taste

To roast and grind to a paste

1. Grated coconut – 3/4 – 1 cup
2. Pearl onion – 2 sliced
3. Coriander seeds – 1 1/2 tbsp (You can use coriander powder instead, add it while making the gravy)
4. Whole spices – (Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – 1/2 tsp, star anise (thakolam) – 1 petal)

HOW TO PREPARE...?

• Soak the kadala overnight and cook in a pressure cooker till soft adding 1/4 tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
• Heat 1 tsp oil in a pan and add the coriander seeds & whole spices.
• Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside.
• Grind it to a paste when it cools down.
• In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
• Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves.
• Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala.
• Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency. 
• Switch off and serve hot with Puttu.

Uzhunnu Vada/ Medu Vada/ Urud Dal Vada

Ingredients

1. Urud Dal               : 2 cups
2. Shallots Chopped  : a handful (8-10)
3. Ginger                   : 1 tsp minced
4. Green Chillies        : 2 chopped
5. Pepper                  : 5 crushed
6. Curry leaves          : 1 sprig
   

TOMATO RASAM

INGREDIENTS:

1. Toor dal – 1/4 cup
2. Water – 2 cups
3. Turmeric powder – 1/4 tsp
4. Tomatoes – 2 cubed
5. Water – 4 cups + 1 cup

COCONUT CHUTNEY FOR IDLI, DOSA, APPAM and VADA

Coconut Chutney

 

 

This is one of the tastiest coconut chutneys I have ever had!  Its a better combination for Idli, Dosa and Appam....

INGREDIENTS:

Grated coconut – 1 cup

Roasted Chana dal/ Pottu Kadala – 2 tbsp

Green chillies – 2

Onion – 1/2 tbsp chopped

Tamarind – 2 small pieces

Salt – to taste

Curry leaves – 4

For Tempering

Mustard seeds – 1/2 tsp

Onions – 1 tbsp chopped

Curry leaves – 6

Dry red chillies – 2 broken

Oil – 1 tbsp

How To Prepare?

• In a mixer, grind all the ingredients together with water to form a fine paste. 
• Transfer to a serving bowl.  Heat oil in a pan, and splutter mustard seeds. 
• Add onions, dry red chillies and curry leaves.  Saute till the onions turn light brown. 
• Switch off the flame and pour it over the chutney. 
• Mix well and serve with Idli or Dosa.