Kadalai curry

Chick peas in spicy kuruma / sivappu konda kadalai kulambu.

Kadala curry is more famous in Kerala, India. They serve kadala curry with aappam , idiappam and puttu as breakfast or dinner in their restaurants. This curry should be prepared with red channa dhal (black/red/ brown chick pea) only, to get a nice flavor. The dark channa has more nutrition and it is easy to sprout too. This Kerala kadala curry is different from Tamilnadu kadala kulambu and both tastes good. Some times I make this curry with rice, dosai, chapati also. Try this and enjoy!

Aappam with kadala curry.

Ingredients:

Red channa - 150 gm (1 cup)
thick coconut milk from can - 1/2 cup
(or) freshly shredded coconut - 1 cup
Red onion - 1
curry leaves - few
coriander leaves - a handful.
mint leaves - few
salt - to taste
coconut oil - 2 tbsp
bay leaf - 1
ginger garlic paste - 1 tbsp

To grind:

Shredded coconut - 2 tbsp
tomato - 2 (optional)
green chillies - 4
cumin - 1 tsp
red chilly powder - 1 tsp
coriander powder - 3 tsp
turmeric powder - 1/2 tsp
cardamom - 4
cloves - 4
mace - a little bit
jathikkai (nutmeg) - a tiny bit
cinnamon - 1 inch
Fennel seeds - 1/2 tsp

Method:

Soak the channa for 5 hours in water. Keep it in a pressure cooker with enough water to immerse it. Add one more cup of water. bring it to one whistle and reduce flame, cook it for 10 minutes. We can cook it in stove top also, but it will take an hour.

In the mean time, heat 1 tsp oil in the kadai (wok). Add the cardamam, fennel, cumin, cloves, mace, nutmeg, cinnamon, poppy seed (1/2 tsp) and fry for a second and take out. Immediately add the shredded coconut and fry till it gets mild red.Add the chilly powder, coriander powder and fry till raw smell goes.
If we are adding tomato, then fry the finely chopped tomato along with the coconut+powders till every thing gets cooked. Let cool. Grind along with the fried spices and green chillies.

Heat the remaining oil in a pan. Add bay leaf and fennel seeds.
Add the finely chopped onion,curry leaf, cilantro and mint leaves. After the onion turns golden brown , add the ginger garlic paste and saute well.
Now add the cooked channa (It is believed that we have to use the channa alone and discard the water, but I add the water) salt and put the prepared masala. Bring it to a boil.

In the mean time extract milk from 1 cup shredded coconut by adding warm water. Squeeze the first milk (first thick extract) and reserve it. Add 1/2 cup + 1/2 cup water and extract twice. Add this thin milk to the boiling gravy and keep closed in low heat for 10 minutes. After that add the thick milk and and Switch off immediately. Garnish with freshly chopped cilantro.

Kadalai curry is ready!

Serving suggestions:

serve hot with aappam, puttu, dosai, rice, chapati.

Note:
Originally they don't add any tomato in this recipe in my home. But I have added tomato here. Without tomatoes the curry tastes sweet and more delicious.
Cooking time: 1 hour
I suggest using some canned coconut milk or coconut milk powder to make it easy:)

Kadalai kulambu

Kadalai kulambu generally means a curry made with channa. This is also a typical sounth Indian curry made with tamarind and hot spices.
The interesting fact is people call this lentil as 'Vegetarians' chicken' because of the high protein content.

Other names: chickpea, Cicer arietinum, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala



Ingredients:
Black channa - 1 cup.
(We can use white channa also, but the black / red one has more flavor and fiber.)
Tamarind- 1 gooseberry size
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
salt - to taste
feugreek (methi seed)-1/4 tsp
mustard seeds- 1/2 tsp
curry leaves - 1 sprig
sesame oil - 1 tbsp

To grind:
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
onion (chopped)- 1 cup


Method:
Soak the channa overnight and pressure cook to get a whistle.
After the whistle , simmer the stove and switch off the stove after 10 minutes.
(20 minutes for white channa).

Extract the juice from tamarind. Keep aside.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.

In a pan add the oil , put mustard seeds and fenugreek seeds.
After the mustard gets cracked , add curry leaves.

Then add the tamarind extract mixture.
Let it boil for 10 minutes.
Now add the cooked channa along with the remaining water , if any.

Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract.
Check for salt and put off fire immediately after the raw smell vanishes.

Serving suggestions:
Serves for 4 to 5 people.
Serve with cooked rice, appalam and aviyal.