Kadala Curry With Coconut Milk

shyama's tastes

Ingredients:

• Black chickpeas/Chana/Kadala-1 cup
• Coconut milk-(onnam pal-1 cup,rendam pal-2 cup)
• Big onion-1(medium,chopped)
• Green chilly-4(medium,chopped)
• Ginger-1 inch piece
• Garlic-5 cloves
• Chilly powder-1 tspoon
• Coriander powder-3/4 tspoon
• Garam masala-1/2 tspoon
• Oil-2 tspoon spoon
• Salt to taste

For tempering:

• Mustard-1 tspoon
• Dry red chilly-2
• Curry leaves
• Oil-1 tspoon

Preparation:

1. Soak kadala overnight and cook in a pressure cooker for 4 to 5 whistles by adding salt.Drain the water and save it for making gravy.
2. Mean while heat oil in  a pan and add garlic and ginger.Saute for some seconds and add chopped onion.Saute for some more seconds and add chopped green chillies.
3. Saute well till onion turns golden brown.
4. Pour coconut milk(rendam pal) in roasted onion and allow it to boil.U can pour the reserved water from kadala too if u need.
5. When onion is cooked,add the kadala into it.Add chilly powder,coriander powder and salt.After some minutes the gravy ll turns thick.Turn the stove to low flame and add the coconut milk(onnam pal).Add garam masala and mix well.
6. Mix it until the gravy achieves ur desired consistency.Switch off the flame.
7. Heat oil in a pan.Add mustard.Once it crackles add dry red chillies and curry leaves.Pour it to kadala and mix it

Have it with ur puttu/appam

Tips:

• The gravy tends to thicken after some time.You can add coconut milk/water from cooked kadala/fresh water to make the gravy of your consistency.
• Onnam pal is obtained by squeezing out the milk of grinded coconut and rendam pal is obtained from the same by adding some water into the grinded coconut.