Kadala Curry with puttu/aapam/idiyappam is one of the most yummy and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) ,so posting it here. There is one more reason to post.This is the only time I had captured the entire recipe with a decent final picture.Most of the times ,I miss clicking step by step pictures because of my rapid cooking sessions.Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work.But actually he would be silently doing his job.This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily. I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!
My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet rich dish is one of his favourites.
- Basmati rice-1 cup
- Channa/Chickpeas-3/4 cup
- Thick coconut milk-3/4 cup
- Water-3/4 cup
- Garam masala-1/2 tsp
- Turmeric powder-A pinch
- Salt-To taste
- Ghee -To cook
To grind into a smooth paste:
- Tomato-1 medium sized
- Coconut grated-1 tbsp
- Mint leaves-8
- Coriander leaves-10
- Ginger-A small piece
- Green chilly-2
- Bay leaf-1 leaf
- Cinnamon-A small piece
- Fennel seeds-1/4 tsp
1.Soak Channa/chickpeas overnight after thoroughly washing in water.
2.Rinse and soak rice for 30 minutes in normal water.
3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.
4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.
5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.
6.Now add the paste and fry until raw smell vanishes.
7.Rinse rice well and add the cooked Channa and rice to this.
8.Now add turmeric powder,garam masala and salt and give a quick stir.
9.Add water and coconut milk and cook for three whistles.
10.When the pressure is released carefully fluff it with a fork.
11.Serve it with any raitha of your choice.
You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.
I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.
Introduce channa separately to your baby before trying this recipe.
Adjust spices as per your taste.
Always consult your pediatrician before introducing any new food to babies.
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