Kadala Curry for Puttu | Simple Kadala Curry without Coconut

When Puttu makes an appearance,how can Kadala curry fall behind:).I have a couple of Kadala curry recipes here but this one is a bit different as in,it is not the so called 'authentic' way of preparing the same.I was so used to having Brown Kadala curry with Puttu that I was slightly amused when Ajay's mom prepared this curry.She makes this recipe for mainly two reasons,one Kabuli channa cooks quickly and two,this one is much lighter on the stomach as it does not have coconut.It pairs up beautifully with Puttu.

You can of course substitute this with brown channa if that's what you prefer.When I posted a picture of this curry on Instagram,someone commented that Puttu would taste great with Brown kadala curry and not this one.Every one's taste palette is different from one another right?What tastes delicious for one may not be the same for someone else.Anyway,I would taste something first before deciding if it is delicious to me or not!Authentic or otherwise.

So without any further ado,let's see how to prepare this super simple but equally delicious kadala curry which tastes awesome with Puttu.

Kadala Curry for Puttu | Simple Kadala Curry without Coconut

Ingredients

White Channa/Kabuli Channa - 1 cup,washed and soaked for 10 hours
Onion - 1 small,chopped
Potato - 1 medium,chopped
Salt to taste

Coconut oil(or any oil of your choice)- 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Shallots/Pearl onions - 1/2 cup,chopped(you could use regular onions too)
Red chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1/2 of 1 medium tomato,chopped
Coriander leaves - 1/4 cup,chopped
Garam masala - 1/4 tsp(optional)

Method

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.
Pressure cook for 20 minutes or until well cooked.Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.
In a kadai add oil and splutter mustard seeds.Add curry leaves and onions and saute for a few minutes.
Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.
Add the tomatoes and mix well.Add a bit of the cooked channa water and cover and cook till the tomatoes turn pulpy.
Now add the cooked channa and mix well.Once the curry starts boiling,simmer and coo for 10-15 minutes.
Add coriander leaves and garam masala and switch off the flame.
Serve hot with Puttu.

Step by step Pictorial

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.

Pressure cook for 20 minutes or until well cooked.

Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.

In a kadai add oil and splutter mustard seeds.

Add curry leaves and 

onions and saute for a few minutes.

Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.

Add the tomatoes and mix well.

Add a bit of the cooked channa water and cover and cook 

till the tomatoes turn pulpy.

Now add the cooked channa and mix well.Once the curry starts boiling,simmer and cook for 10-15 minutes.

Add coriander leaves and 

garam masala and switch off the flame.
Serve hot with Puttu.