Kadalai Curry

Submitted by Busy Bee on Thu, 07/12/2007 - 12:33pm. Member Contributions | Vegetable

Description

Chickpea is a good source of protein. Also low in fat. It is very high in dietary fiber. It can be taken as curry if you are bored eating sundal. This curry can be served with steaming hot rice, warm roti, pittu, string hoppers, bread & thosai.

Ingredients
1 T	Gingelly oil
	Mustard seeds
	Fennel seeds (perum serakam)
	Fenugreek seeds (venthayam)
10 no	Small onions (cut lengthwise)
3 nos	Green chillies(slit open)
3 nos	Dry red chilli (cut into 1inch pieces)
2 nos	Medium size tomato (cut lengthwise)
1 no	Whole garlic (finely minced)/ 1 tsp garlic paste
6 nos	Curry leaves
1 no	Potato (peeled & cut)
2 cup	Cooked chick peas (from 100g dried chick peas)
1 T	Meat curry powder
1 tsp	Chilli powder
½ tsp	Black pepper powder (optional)
50 ml	Coconut milk

Instructions

Heat oil & slightly toast mustard, fennel, and fenugreek seeds. Fry chopped onion till the raw smell goes away. Then saute green chillies, dry red chillies, garlic paste, tomato & curry leaves. Add meat curry powder, chilli powder & pepper powder and sauté for a min in low flame. Add potato cubes and pour water till it covers them. Cook them well in high flame.

Once potato cubes are cooked well, add cooked chick peas and cook for a min or two. Add coconut milk & saute well. Reduce the flame to low once the curry starts boiling & cook till the curry thickens as shown in the picture.

Notes

Can reduce the amount of garlic for your taste as we srilankans take much garlic.

Always keep boiling water next to you while cooking potatoes. As if it require more water you can add some boiling water. If not potatoes will get harden. The same method goes to chick peas as well.

Canned garbanzo beans can be used instead of chick peas. Just stir carefully when cooking.

Other Curries From SL:

Potato Curry

Lady's Finger Curry

Beans - Potato Curry

Soya Chunk / Meat Curry

Fried Egg Curry

Dhal Curry