Kadalai curry recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 1 votes

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INGREDIENTS:

  1. Soaked Black chickpea - 250 grams
  2. Chopped onion - 2
  3. Chopped tomato - 1
  4. Dry chili - 2
  5. Chili powder - 1 teaspoon (tsp.)
  6. Turmeric powder - 1/2 teaspoon (tsp.)
  7. Garam masala powder - 1/2 teaspoon (tsp.)
  8. Mustard seed - 1/2 teaspoon (tsp.)
  9. Cumin seed - 1/2 teaspoon (tsp.)
  10. Curry leaves - little
  11. -- To Roast and Grind to paste --
    1. Shredded coconut - from 1/2 coconut
    2. Coriander seed - 3 teaspoon (tsp.)
    3. Dry chili - 6
  12. Oil - as needed
  13. Salt - to taste

PREPARATION:

  1. Dry roast all the ingredients under the section "-- To Roast and Grind to paste --" and grind to thick fine paste by adding little water as possible.
  2. In a pan heat oil. Add mustard seeds, cumin seeds, 2 dry chili and sauté once the mustard seeds stop splattering add onion, curry leaves and sauté until onion become translucent (golden brown)
  3. Now add the tomato and sauté until they become mushy.
  4. Now add the chili powder, turmeric powder, garam masala powder and sauté until the raw smell is gone.
  5. Now add water as needed and cook until the raw smell is gone.
  6. Now add the ground the coconut paste and bring to boil.
  7. Now add the soaked black chick pea and cook for few minutes until the chick peas are cooked.
  8. Continue cooking until the curry become thick and serve.

NOTES:

  1. Goes well with puttu.



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