Thursday, September 25, 2008



Onion 2
Tomato 1
Green chilli 2
Ginger garlic paste 1tsp
Chilli powder 2 tsp
Turmeric powder pinch

To grind

Grated coconut 3 tsp
Pepper 1 tsp
Cumin seeds 1 tsp
Poppy seeds 1tsp
For seasoning
Cinnamon(crush it to pieces) 1 inch
Anni seeds, cloves and cardamom each little


Soak the chenna overnight or approx 8 hrs.
Boil it with half salt, keep aside.

Cut the onion in length wise thin long pieces. Cut tomatoes, Green chili as same. In a pan season all the things and add onion and green chillies. Fry till turns golden brown and add ginger garlic paste stir it for few times and add tomatoes. Stir till all mixes well and and add chilli powder, turmeric powder salt cook for some time until the raw smell goes. Now add the ground paste stir it. When oil leaves add cooked black chenna and pressure cook it. 1 or 2 whistle is enough as the chenna was precooked.

Though its spicy it goes even for chapati, puri or parata items. My friend told me it accompanies with rice also. I did not try with rice. I used it for duel purpose for puttu and for Stuffed paratha.
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jeyashrisuresh said...

hey i think it will come out well.Will try and tell u.please also put in brackets what is tamil meaning or commonly used word for masala saaman.

Adlak's tiny world said...

Thanks jeyasshri. Sure i ll take yr sugession and impliment for my new posts.

Roochi said...

Hi, this is a very nice recipe which goes great with rice... nice post

Dhaya said...

Kadala curry with idiyappam is amazing... one of our family favorites.