Kadala curry is a very popular cuisine from Kerala. I have already posted the same recipe with white channa. Today i tried the same recipe with black channa. This is one of the signature dish of my amma. It goes very well with appam, Idiyappam ect. If you are getting a pandon leaf or ramba ilai add a piece.It gives you excellent taste to this curry. Today it was not available so i have not added to this curry.
Preparation time approx 30 to 40 minutes.
- 1 cup black channa soaked overnight.
- 2 tomatoes.
- 1 big size onion chopped.
- 4 tbsp grated coconut.
- 1 inch size ginger piece.
- 2 green chillies
- 3/4 tsp sambar powder. ( according to your spice level)
- 1/2 tsp chilli powder
- 1/4 tsp dhanya powder
- 1/2 tsp turmeric powder.
- 1/2 tsp or little more garam masala.
- 1/4 tsp asafoetida
- 2 tbsp coconut oil
- few curry leaves.
- salt to taste.
Pressure cool black channa and keep aside.
Heat a pan add 2 tsp coconut oil. When it is hot add curry leaves. then asafoetida. Then add chopped onion. Saute till it become shiny. Add chopped tomatoes. Saute till the tomotoes cook well. Mash it. Add red chilly powder, sambar powder, dhaniya powder, turmeric powder and garam masala powder. Mix well.
In the mean time grind the coconut, green chillies and ginger in to a fine paste adding little water.
Add coconut paste to tomatoes. Add the cooked channa. Add salt. If the gravy is thick add some water. Cook on slow flame. When everything is cooked well swtitch off stove.
If you are getting a ramba leaf add a small piece of this leaf. . It gives you excellent taste.
I have posted picture of the leaves as well for you to see how it looks. If you do get a chance to get them, you can try this dish with this leaf
Pandan leaves (Pandanus amaryllifolius) in English
Hindi: Rampe. Marathi: Ambemohor pat Malayalam: Rambha Tamil: Rambha, Biriyani leave