{"id":21,"date":"2022-09-29T07:13:37","date_gmt":"2022-09-29T07:13:37","guid":{"rendered":"https:\/\/aswathygnair.expertdigitalmarketers.com\/?page_id=21"},"modified":"2022-09-29T14:38:31","modified_gmt":"2022-09-29T14:38:31","slug":"veg-recipes","status":"publish","type":"page","link":"https:\/\/aswathygnair.expertdigitalmarketers.com\/index.php\/veg-recipes\/","title":{"rendered":"KERALA SPECIAL KADALA CURRY"},"content":{"rendered":"\n<p><strong>Kerala Breakfast Special<\/strong> Black chickpea cooked in a thick roasted coconut and masala gravy.<\/p>\n\n\n\n<p>Prep time: 15 mins | Cook time: 20 mins | Total time: 35 Mins\u00a0| Serves: 2<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Cup Kala Channa | Black chickpeas<\/li><li>1 Medium sized Vengayam | Onion sliced<\/li><li>\u00bd teaspoon Manjal | Turmeric Powder<\/li><li>1 teaspoon Milagai | Red Chilli powder<\/li><li>\u00bd teaspoon Dhaniya | Coriander Powder<\/li><\/ul>\n\n\n\n<p><strong>For grinding<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd Cup Thengai Thuruval | Grated Coconut<\/li><li>\u00bd teaspoon Milagu | Black peppercorns<\/li><li>2 nos Poondu | Garlic<\/li><li>3-4 Chinna Vengayam | Shallots<\/li><\/ul>\n\n\n\n<p><strong>For Tempering<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 tablespoon Thengai Ennai | Coconut Oil<\/li><li>1 teaspoon Kadugu | Mustard seeds<\/li><li>1 Milagai | Red chilli, broken<\/li><li>1 sprig Karivepilai | Curry leaves<\/li><\/ul>\n\n\n\n<p><strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Soak channa overnight or at least min of six hours. Pressure cook with salt for 2-3 whistles until it is soft. Drain and reserve the water.<\/li><li>Heat a pan and a teaspoon of oil. Roast the ingredients mentioned under for grinding. Roast the coconut alone separately until it turns golden brown. Grind everything together with water into a smooth paste.<\/li><li>Heat the Kadai | Pan and add coconut oil. Add mustard seeds and once it splutter, add the red chillies and curry leaves. Add the onions and saute until it turns translucent.<\/li><li>Add turmeric, red chilli powder and coriander powder and fry it for a couple of seconds.<\/li><li>Then add the ground paste, Keep stirring and add the reserved water. Bring it to a boil.<\/li><li>Then add the cooked chickpeas and if the gravy is thick add some more water. The gravy should be little thick, so add water accordingly. Check for salt and garnish it with coriander leaves.<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala Breakfast Special Black chickpea cooked in a thick roasted coconut and masala gravy. Prep time: 15 mins | Cook time: 20 mins | Total time: 35 Mins\u00a0| Serves: 2 Ingredients 1 Cup Kala Channa | Black chickpeas 1 Medium sized Vengayam | Onion sliced \u00bd teaspoon Manjal | Turmeric Powder 1 teaspoon Milagai | [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":62,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"footnotes":""},"class_list":["post-21","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>KERALA SPECIAL KADALA CURRY | DELICIOUS CUISINES<\/title>\n<meta name=\"description\" content=\"Kerala Breakfast Special Black chickpea cooked in a thick roasted coconut and masala gravy. 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