Thursday, May 23, 2013

Varutharacha vella kadala/chana curry (Serves 4)

Varutharacha vella kadala curry

Chana/ vella kadala 1 ½ cups
Grated coconut ½ cup
Garlic 2 cloves, sliced
Red chilly powder ½ TBSP
Coriander powder 1 TBSP
Turmeric powder ¼ tsp
Tomato 1 medium, chopped
White onion 1 small, thinly sliced
Curry leaves a handful
Salt as needed
Coconut oil 1 tsp
Shallots 1 no, thinly sliced


Wash the chana well and soak it at least for 6 hours. Drain and cook the chana with salt and sliced onions in a pressure cooker with 2 cups water for 2 whistles. Allow the pressure to release by itself and set aside.

Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves. Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder. Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down. Grind this to a smooth paste adding little water, if needed. Add the ground coconut and chopped tomato to the cooked chana and switch the stove back ON. Mix well to incorporate and cook it for another 15- 20 minutes at medium heat. Now in a pan, add 1 tsp coconut oil and fry the sliced shallots. Pour this over the curry and keep covered until ready to serve. This curry is best served with puttu and will also be great with idiyappam, appam and rotis..

Chana in roasted coconut gravy, kerala style

Notes: If you prefer, add a tablespoon of sliced shallots along with coconut while frying. This adds more flavor to the curry..



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