This is a very common gravy dish which is used in breakfast combinations and also with rice for lunch , in Kerala. The authentic combination is Puttu kadala. We can also see vellappam -kadala and Idiyappam -kadala combinations.
INGREDIENTS:
How to prepare:
Step 1: Masala
Heat one tablespoon oil in a kadai and roast coconut with 1/4th of the sliced onions, 1/2 teaspoon of the chopped ginger and 1/4 teaspoon of the chopped garlic, till the mixture becomes yellowish. Add 1/4 teaspoon turmeric powder and roast again. Then add 1/4 teaspoon red chilly powder and 1/2 taablespoon coriander powder and roast well. Add the channa masala powder . Remove from flame and allow to cool. Grind it well to a smooth paste adding little water and keep aside .
Step2: Gravy
In a pressure cooker take about 2 cups water. Add the soaked kadala , rest of the onions, ginger , garlic, tomato pieces ,red chilly powder, turmeric powder, coriander powder, and channa masala powder with required amount of salt . Pressure cook for 4 whistles or till the kadala is cooked well. Add the coconut masala to this gravy and cook again till it is completely done. Add the garam masala and salt is needed. cook well till the gravy becomes thick and well blended with the masala. Remove from flame.
Step3: Seasoning
Heat oil in a small pan, ad mustard seeds and red chilly. When done add it to the gravy. Add the chopped coriander leaves.Serve hot.
INGREDIENTS:
- 1 cup- kadala (kala channa)- soaked overnight with 3 cups water.
- 1 medium sized onion -chopped
- 1 medium sized tomato- chopped
- 1 green chilly- slit lengthwise
- 1 inch piece ginger- finely chopped
- 3 garlic pods- finely chopped
- 2 tablespoons- red chilly powder
- 1 tablespoon- turmeric powder
- 2 tablespoons- Coriander powder
- 1 tablespoon- channa masala (Optional)
- 1 tablespoon- garam masala
- Salt as needed
- 1/2 cup- grated coconut
How to prepare:
Step 1: Masala
Heat one tablespoon oil in a kadai and roast coconut with 1/4th of the sliced onions, 1/2 teaspoon of the chopped ginger and 1/4 teaspoon of the chopped garlic, till the mixture becomes yellowish. Add 1/4 teaspoon turmeric powder and roast again. Then add 1/4 teaspoon red chilly powder and 1/2 taablespoon coriander powder and roast well. Add the channa masala powder . Remove from flame and allow to cool. Grind it well to a smooth paste adding little water and keep aside .
Step2: Gravy
In a pressure cooker take about 2 cups water. Add the soaked kadala , rest of the onions, ginger , garlic, tomato pieces ,red chilly powder, turmeric powder, coriander powder, and channa masala powder with required amount of salt . Pressure cook for 4 whistles or till the kadala is cooked well. Add the coconut masala to this gravy and cook again till it is completely done. Add the garam masala and salt is needed. cook well till the gravy becomes thick and well blended with the masala. Remove from flame.
Step3: Seasoning
Heat oil in a small pan, ad mustard seeds and red chilly. When done add it to the gravy. Add the chopped coriander leaves.Serve hot.
Maybe it is a son's preference for his mother's cooking..for that matter, every son's preference etc etc.
ReplyDeleteBut my mother used to (those were pre-presure cooker days!) put kadala in hot water the previous night, let it stand and then cook it the next morning. I thought it made the kadala more yummy, and asked Lavu to try it like that. It DOES make a difference.
Try it and see, and tell me too what your feeling is.
You are sailing on nicely, and I am liking it, my dear!
I have mentioned it in the ingredients portion that the Kadala should be soaked overnight. Thats the way it would cook to a level that absorbs the gravy and tastes good. Maybe you did not notice that point, so I added "Soaked" in the procedure portion also.
ReplyDeleteMy mother's method was to soak it in 'hot' water for a night.
ReplyDeleteAll good cooks think alike despite the gen gap!!