Kondakadalai Potato Curry recipe :

Kondakadali curry is a coconut based kala chana (black chickpeas) curry that is rich in protein and lip smacking good when eaten with many starch dishes .Shallots or sambar onions and fresh coconut are essential ingredients.....

Prep Time : 15 mins

Kondakadalai Potato Curry recipe

Cooking Time : 20 - 25 mins

Cuisine : South Indian

Ingredients :

1. Kondakadalai / Black channa - 1 cup
2. Potato - 2 medium size
3. Small onion - 10 - 15 OR Onion - 1 Big finely chopped
4. Tomato - 2 medium size
5. Ginger garlic paste- 1 tbsp
6. Green chilly - 1
7. Coconut - 1/2 cup
8. Turmeric powder - 1/4 tsp
9. Red chilly powder - 1 tbsp
10. Coriander powder - 1 tbsp
11. Cumin powder - 1/2 tsp
12. Garam masala powder - 1 tsp
13. Few coriander leaves
14. Salt to taste 

To Temper :

1. Oil - 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Urad dal - 1/4 tsp
4. Few curry leaves

For Grinding :

1. Coconut - 1/2 cup 
2. Tomato - 1 
3. Turmeric powder - a pinch
4. Few coriander leaves 

Method :

1. Soak the channa overnight. Then drain the water and cook for 5 - 6 whistles with little salt.
2. Boiled the potato and keep aside.
3. Chop the onion and tomato and set aside.
4. In a blender, add coconut, tomato, coriander leaves and turmeric powder, grind with little water in a semi paste.
5. Heat oil in a kadai, add mustard seeds once its splutter add urad dal and curry leaves.
6. Now add the onion and green chilly,saute it well till it turn golden brown.
7. Add the ginger garlic paste, saute till raw smell goes.
8. Now add the grind-ed paste and add all the spice powders mix it well.
9. Then add enough water to boil for 5 mins.
10. Now add the boiled channa and potato, stir it well.
11. Add enough salt and little water.cook for another 10 - 12 mins.
12. Finally add the chopped coriander leaves and turn off the flame.

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