- Bengal Gram/ Kadala - 1 cup
- Onion - 1 big
- Tomato - 1 big
- Shallots - 4 nos
- Curry leaves - a few
- Green Chilly - 2 nos
- Shredded Coconut - 1 cup
- Ginger - 1/2 inch
- Garlic - 2 cloves
- Turmeric Powder - 1/4 tsp
- Red Chilly Powder - 1 tsp
- Coriander Powder - 1 tsp
- Coconut oil - 2 tbsp + 2 tbsp
- Mustard seeds - 1 tsp
- Salt to taste
- Water as required
Method:
- Wash and soak Kadala overnight in enough water.
- Pressure cook Kadala for 6 whistles or till it is cooked well.
- Heat coconut oil in a kadai.
- Add shredded coconut, chopped ginger, garlic, green chillies, shallots, curry leaves and saute for 5mins on low flame.
- Add 1/4 cup cubed onions and saute till they turn translucent. Add tomato and cook for a while.
- Add turmeric powder, red chilly powder and coriander powder and roast till the raw smell goes.
- Add 1 tbsp of cooked Kadala to this and mix it well. Let it cool and grind to a smooth paste adding water gradually.
- Heat coconut oil in the kadai and add mustard seeds. Let it splutter.
- Add few curry leaves, finely chopped onion and saute till they turn translucent.
- Add finely chopped tomato, salt and let it cook on medium flame.
- Add the ground paste and 1 cup of water.
- Add Kadala to the gravy.
- Cover and cook well till it boils.
- Adjust the consistency and salt.
- Sprinkle some coconut oil and curry leaves on top. Switch off the stove and cover it for few mins before serving.
0 Comments