Kadala Kuzhambu

IMAGERY:

This is a typical Kerala dish which I like a lot because of its taste. The taste of the dish is a blend of all flavors - Coconut, Coriander seeds and Chana dal. I always prefer to have this during a chill whether, a little more spicy than the usual one along with hot aapam...... I tried this with both white and black chana dal. Always black chana is the best as its more healthy than the white. Try this dish and enjoy...

INGREDIENTS :
To grind:
Coriander seeds - 2 tsp
Cinnamon - 1 inch piece
Cardamom - 2
Red Chilli - 2
Cumin Seeds - 1 tsp
coconut oil - 2 tsp
Grated Coconut - 1 cup
Others:
Ginger
Garlic
Finely chopped onion - 1
Finely chopped tomatoes - 3
Chilli powder - 1/2 tsp
Cooked black/ white chana - 1 cup
Salt to taste
Coconut oil - 3 tsp
Chopped coriander leaves - to garnish

PREPARATION:

• Soak the chana over  night at least for 8 hours. Pressure cook the chana for five whistles. Chana should be soft so that it takes up the flavor.
• Heat 2 tsp oil in a wok and add cardamom and cinnamon.

• Saute a little. You'll get a nice aroma afte which add coriander seeds, red chilli and cumin seeds.

• After frying a little add the grated coconut and saute well. 

• Allow this to cool and add a spoon of the cooked dal.

• Grind into a fine paste.

• In the same wok, heat 3 tsp coconut oil and add ginger and garlic.
• Add the chopped onion and let it become transparent.

• Then add the tomatoes, chilli powder and saute till the tomatoes become mushy.

• Now add the cooked Black Chana and the ground paste.Pressure cook for 1 whistle.

• Once it is done, garnish with the coriander leaves.

Kadala Kuzhambu ready. Best served with Aapam/Idiappam