Sunday, May 20, 2012

White Kadala Curry (Chana / white chickpeas curry)

Kadala / Chana/ White chickpeas- 2 cup

Onion- 2 big

Shallots ( small onion)- 6 nos
Garlic big- 2 pods
Corriandor powder- 1/2 tea spoon
Red chilli powder- 1 tea spoon
turmeric powder- 1/4 tea spoon
Meat masala- 1/4 tea spoon
curry leaf
Oil- 1 table spoon
Sliced coconut- 1 table spoon
Mustard seed- 1 tea spoon
Tomato - 1 big


Cook kadala ( chickpeas) in a pressure cooker for 10 minutes with enough water, pinch of turmeric powder and salt.Make sure that it become soft enough for eating.
Heat oil in a pan, splutter mustard seeds, add curry leaf and add sliced coconut to it and saute well until coconut become slight yellow. Then add chopped ginger to it and saute well. Then add chopped shallots and saute well. Then add sliced onion,  saute well until onion become slight brown. Green chillies to be added in the mean time while sauting and garlic should be added just before onion reach its proper sauting level. Then add chopped tomatos to it and saute well until tomato become paste. Then add turmeric, corriandor and chilli powder to it. Also add meat masala and mix well with the onion in pan. Add salt for taste. Then add little hot water to make it paste. Now add cooked chickpeas along with cooked water to it and mix all together.Add more water if more loose curry is required. But dont forget to add salt in proportion. Increase flame and keep it in stove for 10 minutes more to attain its correct taste. Kadala curry is ready to serve now.