Kadala Kari - Kerala style
South Indian
Sides
Puttum kadalayum, the classic Kerala breakfast combo !
Ingredients
Black channa -2 cups - soaked over night
Onions - 2-3 - chopped
Tomatoes - 3 -4 - chopped
Green chillies - 3-4 - chopped
Ginger -a small piece - chopped fine
Garlic - 4-5 cloves - chopped fine
Coconut oil
Channa dal
Coriander seeds
Red chillies
Jeera
Grated coconut
Coriander seeds
Directions
Soak black channa over night Pressure cook with some salt until done ( numner of whistles can vary depending on the kadalai, easily 7 whistles or more)
Chop onions, tomatoes, green chillies, ginger and garlic finely. Keep aside.
Roast in some oil - channa dal, coriander seeds, red chillies, jeera ( she showed her hand for the measurements ). So I would say about 2 tbsp each for the first 2, red chillies to taste, say 7-8 and a tsp of jeera?
Roast some grated coconut in oil until golden brown. Do not burn.
Grind above ingredients to a paste with water.
Heat kadai. Add oil, temper with some jeera ( this is optional). Sauté onions, tomatoes, ginger garlic and green chilies. Add ground paste. Cook. Add cooker kadala. Garnish with coriander leaves
Nalini said they also add finely chopped small onions to the tempering. No jeera. Just finely chopped small onions. You can add both if you ask me !
Try it and let me know!