Ingredients

• brown Chana - 1 cup
• curry leaves a few
• coconut chips - 1/3 cup
• oil - 5 to 6 tbsp
• cloves - 3
• cardamoms - 3
• cinnamon - 5 cm
• onion - 1 cup, finely chopped
• curry leaves a few
• green chillies - 2, slit
• ginger - 2 tsp, cut into thin strips
• chilli powder - 1 tsp
• coriander powder - 2 tsp
• turmeric powder -1/2 tsp
• thick coconut milk - 1 cup
• salt to taste

How to Make Kerala Kadala Curry

• Cut coconut flesh into thin strips and chop them into tiny pieces.
• Soak Chana in water overnight.
• Drain, cover with enough water to come about 2 cm above the level of Chana.
• Add curry leaves and coconut chips.
• Add 1 tsp salt and pressure cook for 15 minutes.
• Heat oil in a Kadai.
• Add cloves, cardamoms and cinnamon.
• Add onion, curry leaves, ginger and green chillies.
• Fry till onion is light brown.
• Add chilli, coriander and turmeric powders.
• Fry very well till the oil separates along the sides.
• Add cooked Chana and salt if needed.
• Simmer for 5 minutes.
• Add coconut milk. When the curry begins to boil, remove from fire.
• Serve hot with Aapam, Idiyappam or Puttu.