Black Chana Masala/ Kadala Curry/ Gravy for Appam,Idiyappam,Puttu,Roti скачать в хорошем качестве

Black Chana Masala/ Kadala Curry/ Gravy for Appam,Idiyappam,Puttu,Roti

Black Chana/ Kadala - 1 cup Soak chana/kadala for 6-8 hours and cook with little salt till soft and done(5-6 whistles in a cooker). For grinding: Coconut oil - 2 teaspoons Fennel seeds - 1 teaspoon Cloves - 3 Cardamom - 1 Cinnamon - 1 inch Onion sliced - 2 medium Chopped tomato - 2 medium Grated fresh coconut - half cup Salt - Half teaspoon Heat oil in a pan and fry whole masalas for few seconds. Add sliced onion and saute well on medium flame. Add chopped tomatoes and saute till mushy. Add coconut and fry for 3 minutes. Switchoff. Cool down and grind to a fine paste adding little water. For the gravy: Coconut oil - 1 teaspoon Dry chilli - 1 Mustard - half teaspoon Chopped onion - 1 large Chopped green chillies - 2 Crushed ginger and garlic - 1 tablespoon Curry leaves - few Turmeric powder - half teaspoon Red chilli powder - half teaspoon Coriander powder - 1.5 teaspoon Salt - 1 teaspoon Water - 2 cups Coriander leaves for garnishing Heat oil in a wide bottom pan and add dry chilli. Splutter mustar seeds. Add chopped onion and saute till translucent.Add chopped green chillies. Add crushed ginger and garlic paste and fry till raw smell is gone. Add curry leaves and mix well. Add ground paste and fry till oil separates on medium heat. Add salt. Add cooked chana/kadala and mix well. Add 2 cups of water. Cover and cook for 6-8 minutes on medium heat. Taste check for salt and add if needed. Garnish with coriander leaves. Switch off the flame. Enjoy!