Kadala curry
Kadala (bengal gram) - 1 cup
Salt
Vegetable oil - 1 tsp + 1 Tbsp
For masala,
Onion - 2, medium size, cut into small pieces
Red chili powder - 1 tsp
Coriander powder - 1 and 1/2 tsp
Grated coconut - 1/4 cup
Perumjeerakam (aniseed) - a pinch
Clove - 1
Cinnamon - 1 small stick
Mustard seeds - 1/4 tsp
Curry leaves - a few
Coconut pieces - 1/4 cup
In a saucepan, add a tsp of oil. When its hot, fry onion until it becomes very soft. Add chili and coriander powders. Fry for a second. Remove from flame and allow to cool.
Once cool, grind into a paste. Add grated coconut and perumjeerakam. Grind into a thick masala.
In the saucepan, add a Tbsp of oil. When hot, add clove, cinnamon, mustard seeds and curry leaves. When the seeds crackle, add the ground masala. Let water evaporate. Add coconut pieces and cooked kadala. Add water. Stir. For a thick gravy, add less water. Add salt according to taste.
Serve with chapathi or puttu.
Recipe from Mom
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