Kadala Curry Recipe | HungryForever

Traditional Kerala Kadala Curry (Black Chickpeas) recipe. A simple and easy Kadala curry cooked in roasted coconut gravy.

INGREDIENTS

• 2 cups Brown Kondaikadalai/Kala channa cooked
• 1 ½ tbsp ginger garlic paste
• 2 medium onion chopped
• 1 slit green chilli
• 1 tomato
• 3/4 cup Grated coconut
• Spice Powder
• 1/4 tsp Turmeric powder
• 1 tbsp chilli powder
• 4 tsp coriander powder
• 1 tsp Kerala Garam Masala Powder
• Salt needed

For the seasoning

• 2 tbsp Oil
• 1 tsp Mustard seeds
• a pinch Hing

Top up seasoning

• 1 tsp Oil
• 2 Red chillie
• Curry Leaves few

INSTRUCTIONS

1. Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.
2. Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
3. Add tomatoes and cook until tomatoes become mushy.
4. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
5. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.
6. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
7. Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.

Recipe Link: https://www.hungryforever.com/recipe/kadala-curry-recipe/

Mochai Payaru Sundal Recipe | HungryForever

Mochai Payaru or Mochai Payaru Sundal Recipe is a slightly spicy version of Sundal that you can prepare at the time of navaratri.

INGREDIENTS

• 1 Cup Butter Beans Mochai Payiru
• 2 teaspoon Grated coconut
• 1 Red chilli
• 2 teaspoon Sundal Powder
• 2 teaspoon Oil

For Seasoning

• 1 teaspoon Mustard seeds
• Hing a pinch
• Curry Leaves few

INSTRUCTIONS

1. Soak the butter beans / mochai kottai in water overnight.
2. The next day pressure cook the butter beans / mochai kottai and allow for 3 whistles.
3. Heat the pan, pour some oil and add mustard seeds.
4. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked mochai, sundal powder and salt and mix it well.
5. Finally add the grated cocunut and mix it well.
6. The delicious Mochai Payiru / Butter Beans sundal is ready for neivedhyam and for serving.

Recipe Link: https://www.hungryforever.com/recipe/mochai-payaru-sundal-recipe-mochai-kottai/

Thenga Manga Pattani Sundal Recipe

Thenga Manga Pattani Sundal or Beach Sundal.This is one of the oldest snacks you can find at the beaches & temple festivals in South India.

INGREDIENTS

• 1 cup Dried Peas / Pattani
• Salt to taste

Tempering:

• Mustard seeds
• 1/2 tsp urad dal
• 4-5 Curry Leaves
• 4 Red chilies

Seasoning

• 1 grated carrots
• 2 tbsp Grated coconut

INSTRUCTIONS

1. Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.
2. Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.
3. Heat a Kadai with oil, once hot, splutter the mustard and Urad dal along with curry leaves.
4. After sauteing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending the water content.
5. Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.

Recipe Link: https://www.hungryforever.com/recipe/thenga-manga-pattani-sundal-recipe/