Kadala Parippu Masala Curry | Bengal Gram Curry

Soak the Kadala Parippu for about one hour in normal water

Grind the soaked Kadala Parippu (Bengal gram)in a mixie along with the Onion slices, Turmeric Powder and Red Chilli Powder (without adding much water) and keep this grinded Kadala Parippu separately.

Make small, small balls with this grinded Kadala Parippu and keep them in a plate

Boil 2 cups of water in an idly maker and cook these balls in steam (as cooking Idlies) and when the balls are cooked well, take them out and keep separately in a plate.

Heat Oil in a frying pan/Cheenachatty, add the Onion and Tomato slices, grated Coconut into this hot Oil and stir it well.

Add Red Chilli powder, Turmeric power, Coriander Powder and Salt also and stir it further. When colour of this mix turns into golden/brown, put off the stove and allow to cool the mix for some time.

Grind this mix of Onion and Tomato mixture in a mixer and keep this paste separately.

Again heat some Oil in a Cheenachatty, add the crushed Garlic, Cumin seeds and Curry leaves into this hot Oil and stir it.

After about one minute, add the grinded masala paste also into it and stir it further. When colour of the masala turns into golden/brown, add 2 cups of water and allow to boil the water well.

When colour of the masala turns into golden/brown, add 2 – 3 cups of water and boil the water well. Then add the cooked Kadala Parippu balls into this boiled masala gravy and cook it for about another five minutes, put off the stove (if necessary, add some more Salt into this Curry) and take the Curry out from the stove and change it into a serving plate/vessel. Garnish the Curry with chopped Coriander leaves or Curry leaves.

Kadala Parippu Masala Curry is ready. This Masala Curry can serve as side-dish for Chappathi/Poori/Dosa/Cooked Rice etc.