This curry was in my to-do list for long time. Today, when I was thinking about a side dish forchapathi, all of a sudden this curry flashed in my mind. Although, I know that in Kerala they serve it with Puttu or Idiyappam or Appam, I prepared this aromatic, delicious and healthy curry as a side dish for chapathi. The combo tasted great together. There is some leftover curry and tomorrow, we are going to have it with Idiyappam :-) I made it bit more healthy with sprouted kala channa.
1. Sprouted Black Channa - 1 Cup (Cooked)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tomato - 2 (Finely Chopped)
4. Coconut - 1/2 Cup (Grated)
5. Coriander Powder - 1 tsp
6. Red Chilly Powder - 1 tsp or adjust to your taste
7. Garam Masala - 1 tsp
8. Ginger-Garlic Paste - 1 tsp
9. Mustard - 1 tsp
10. Red Chilly - 2 (Broken)
11. Curry Leaf - A few
12. Coriander - For garnishing
13. Oil - 1 tbs
1. In a pan, add oil. Then add coconut. Fry till the colour changes to light yellow.
2. Add coriander powder, red chilly powder and garam masala. Mix well.
3. Keep in low flame till with constant stirring till raw smell of masala is gone.
4. Cool and dry grind. Keep aside.
5. In a pan, add 1 tsp of oil. Splutter mustard. Then add red chilly, fry for a minute.
6. Remove from heat, transfer to a bowl. Keep aside.
7. In the same pan, add remaining oil. Add ginger-garlic paste. Fry till the raw smell is gone.
8. Now, add onion, tomato and curry leaves. Fry well till onion colour is changed.
9. Add turmeric powder. Mix well.
10. Add the cooked kala channa and salt. Add water, mustard, red chilly and ground coconut masala. Mix well.
11. Close the pan with lid. Medium the stove. Let the content get thicken.
12. Garnish with chopped coriander.
13. Serve hot with Puttu or Appam or Rice.