Name: Kadala kulambu recipe by Mathura Thiagarajan at BetterButter
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 3
Ingredients: Black channa 1 cup boiled; Boiled black channa water 2 cups; Shallots 1/2 cup; Tomato 1/2 cup; Curry masala 1 1/2 tbsp; Coconut oil 1 tbsp; Cooking oil 2 tbsp; Grated Coconut 1/2 cup; Fried Gram 1/4 cup; Mustard 1/2 tbsp; curry leaves; Turmeric 1 tsp; Chillt powder 1/2 tsp; Salt to taste

ABOUT Kadala kulambu RECIPE

Its an authentic kerala gravy. Suits very well for steamed white rice puttu parotta chapathi. Aroma of fresh grounded coconut and coconut oil is the highlight of this gravy. Soak small black colour channa for about 4 hrs and pressure cook with enough water and salt for about 4-5 whistle. Reserve the boiled channa water to make the gravy.

Ingredients Serving: 3

Black channa 1 cup boiled
Boiled black channa water 2 cups
Shallots 1/2 cup
Tomato 1/2 cup
Curry masala 1 1/2 tbsp
Coconut oil 1 tbsp
Cooking oil 2 tbsp
Grated Coconut 1/2 cup
Fried Gram 1/4 cup
Mustard 1/2 tbsp
curry leaves
Turmeric 1 tsp
Chillt powder 1/2 tsp
Salt to taste

Instructions

In a mixer add grated coconut and fried gram. Grind to a fine paste with enough water added to it.
Take a pressure cooker add 2 tbsp cooking oil, once its hot add mustard and curry leaves. Let it spilter add chopped shallots and saute for a min.
Add ginger garlic paste and saute well. Add in chopped tomatoes and salt. Close the lid and cook well untill tomato becomes juicy.
Mash the tomato well. Add turmeric powder chilly powder and curry masala to the onion tomato and mix well.
Add coconut paste and enough boiled black channa water to make gravy. Add in boiled channa and mix well.
Close the lid and pressure cook untill one whistle.
Once the pressure is released remove the lid and add one spoon coconut oil over and mix well.
Sever hot with rice or parotta.

Similar Recipes