Varutharacha Kadala Curry / Black Channa in Roasted Coconut Gravy

Ingredients

Black Channa – 1/2 cup

Water – 1 cup

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Garlic – 1 tsp crushed

Ginger – 1 tsp crushed

Onion – 1 medium sliced

Green chillies – 2 slit

Curry leaves – 1 sprig

Tomato – 1 small chopped

Salt – to  taste

Water – 1/2 cup

For Roasting and Grinding

Oil – 1 tsp

Grated coconut – 1/2 cup

Coriander powder – 1 1/2 tsp

Chilly powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Garam masala – 1/4 tsp

Method

Soak the channa in water overnight.  Pressure cook the channa along with water for 12 minutes on a low flame, after the first whistle.  Roast the grated coconut to golden brown color using 1 tsp of oil and add the spice powders.  Mix well and switch off the flame.  Allow it to cool.  Then grind it to a fine paste.  Heat oil in a non-stick pan and splutter mustard seeds and cumin seeds.   Add garlic and ginger followed by onions, green chillies and curry leaves.  Fry till the onions turn light brown in color.  Add the tomatoes and salt.  Fry till the oil separates.  Now add the roasted coconut paste and fry for a minute.   Add the cooked channa along with the leftover gravy.  Also add water and mix well.  Simmer the curry for 2 minutes and switch off the flame.  Tasty ‘Varutharacha Kadala Curry / Black Channa in Roasted Coconut Gravy’ is now ready to be served.  This kadala curry goes well with puttu, appam, pathiri and idiyappam.  Cheers!