This recipe resembles my mom's channa/ garbanzo gravy, the only difference is she'll mash some channa to get a thick gravy instead of using ground coconut. This is a good side dish for all the indian flat breads, iddly, dosa and appam. It's a popular pair for puttu Rice Puttu Recipe in Kerala. We can substitute garbanzo/ channa, with other legumes like fava bean, lima beans and red kidney beans. Add boiled eggs instead of channa for a great tasting egg curry.
To cook dry channa (garbanzo beans), soak it in water for 6-8 hrs or overnight. Wash it, add water and salt to it and cook till it becomes soft. If using canned garbanzo, drain the liquid and use.
Ingredients:
1 cup garbanzo/ channa
1 tomato
1 onion
2 green chilli
1/2 tsp fennel/ saunf/ sombu seeds
2 tsp chilli powder
1/2 tsp ginger & garlic paste
1/2 tsp curry powder/ chicken masala pwdr
1/2 tsp mustard seeds
few curry leaves
few cilantro/ coriander leaves strands
1/4 cup coconut
1 tbs oil
salt to taste
Method:
1. Chop and slice the tomato and onion, slit the green chillies length wise.
2. Grind the shredded coconut in a blender/ mixer with the fennel seeds and 2- 6 tbs of warm water, to a fine paste.
3. Heat oil in a pan, add the mustard seeds, when it splutters add the onion and green chillies and cook till the onion turn soft and brown.
4. Lower the heat and add the curry leaves and ginger garlic paste. Stir for few mins. Add the curry powder and chilli powder, stir it well in the oil.
5. Increase the heat a little and add the chopped tomato and cook till it becomes soft and well blended into the masala.
6. Add the channa/ garbanzo and the ground coconut paste, stir it well, mash few channa with the back of the spoon. Add 2 cups of water and check for salt.
7. Lower the heat to sim, and cook till it's becomes a thick gravy and oil seeps from the sides.
8. Tranfer it to a serving dish and garnish with cilantro leaves.
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| Kadala curry with Puttu |
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| Channa curry/ Kadala curry |
1 cup garbanzo/ channa
1 tomato
1 onion
2 green chilli
1/2 tsp fennel/ saunf/ sombu seeds
2 tsp chilli powder
1/2 tsp ginger & garlic paste
1/2 tsp curry powder/ chicken masala pwdr
1/2 tsp mustard seeds
few curry leaves
few cilantro/ coriander leaves strands
1/4 cup coconut
1 tbs oil
salt to taste
Method:
1. Chop and slice the tomato and onion, slit the green chillies length wise.
2. Grind the shredded coconut in a blender/ mixer with the fennel seeds and 2- 6 tbs of warm water, to a fine paste.
3. Heat oil in a pan, add the mustard seeds, when it splutters add the onion and green chillies and cook till the onion turn soft and brown.
4. Lower the heat and add the curry leaves and ginger garlic paste. Stir for few mins. Add the curry powder and chilli powder, stir it well in the oil.
5. Increase the heat a little and add the chopped tomato and cook till it becomes soft and well blended into the masala.
6. Add the channa/ garbanzo and the ground coconut paste, stir it well, mash few channa with the back of the spoon. Add 2 cups of water and check for salt.
7. Lower the heat to sim, and cook till it's becomes a thick gravy and oil seeps from the sides.
8. Tranfer it to a serving dish and garnish with cilantro leaves.
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| Ready to eat!!! |
5 comments:
delicious curry
Priya
Cook like Priya
Thanks Priya :)
Hmmm.....I can almost smell it....reminds me of my mother's kadala curry
Hmmm.....I can almost smell it....reminds me of my mother's kadala curry
Hmmm.....I can almost smell it....reminds me of my mother's kadala curry
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