Kadala Kari

Serves - 4

Ingredients

Bengal gram - 2 cups
Potatoes - 2 nos (mid sized) boiled
Tomatoes - 2 nos finely cut
Tomato puree - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Green Chillies - 2 nos sliced
Onions - 1 coarsely cut

Onions - 2 nos finely cut
Curry leaves - 5-6 leaves
Coriander seeds - 1 tablespoon
Coriander leaves - finely cut 2 teaspoons
Coconut - 1/2 grated
Oil - 1 ladle
Turmeric powder 1 pinch
Coriander powder - 2 teaspoons
Red Chilly powder - 1 teaspoon
Salt to taste

Method

Wash the Bengal gram and soak it in water for 30 minutes. Place two potatoes in the same container and boil in it in a pressure cooker for 10 minutes and keep aside.

Take a pan and fry the coriander seeds, coarsely cut onion and curry leaves and keep aside. Heat another pan without oil and put the grated coconut in it and keep stirring. When its colour turns mild brown, remove the pan from the stove.

Make a malasa paste by using the above fried items and grinding them with water in a mixie. Keep this paste aside.

On a large vessel heat some oil and fry some curry leaves, sliced green chillies and half of the finely cut onions.

Add turmeric powder, red chilly powder and coriander powder and stir.

Add the masala paste and some water. Follow this with the boiled Bengal gram and Potatoes. Allow it to boil for a few minutes. The Kadala Kari is almost ready now.

In a small pan heat some oil and fry the remaining half of the finely cut onions till they turn brown. Add this to the Kadala Kari along with some finely cut coriander leaves before serving.

Best eaten with Puttu !