Appam and Kadala curry

     Appam and Kadala curry

Appam and kadala curry is one of the important breakfast item in Kerala. Usually i don’t use coconut for preparing kadala curry but today i roasted the coconut for making a paste as a base for the curry. Kabuli chana is best tasted for this base. The other breakfast combinations are puttu and kadala curry, dosa and kadala curry. Try this, definitely you will also like it
Ingredients:

• Kadala or Chana – 1 cup soaked overnight

• Small onion – 1 cup, sliced

• Green chilly – 2 no’s, cut into 3

• Coconut grated – 1 cup

• Red chilly powder – 2 tsp

• Coriander powder – 1/2 tsp

Whole spice:

• Cinnamon – 1” piece

• Clove – 4 no’s

• Cardamom – 2 no’s

• Fennel seeds – 1/2 tsp

• Coconut oil – 1 tsp

• Curry leaves – 1 sprig

Seasoning:

• Coconut oil – 2 tsp

• Mustard seeds – 1/4 tsp

• Red chilly dried – 2 no’s, halved

• Curry leaves – 1 sprig

Method of Preparation:

• Pressure cook chana with half cup water, pinch of salt and turmeric

• Roast coconut over simmer with onion (2 no’s), curry leaves and whole spices until coconut turns brown

• Add chilly powder and coriander powder after coconut is removed from stove

• Let it cool to the room temperature and make a fine paste with little water

• Heat oil and season with mustard seeds, dried red chilies and curry leaves

• Fry onion with a pinch of salt till the oil separates and add the coconut paste with enough water

• Add cooked chana and bring to boil for the required consistency