Kadala curry/ Black chana curry (Serves 4)

Today's recipe is one of the easiest and tastiest curries and is a regular in most households of Kerala on their breakfast table. It calls for a very few common ingredients and takes very short time to cook. Puttu and kadala curry is an ultimate combination and is a well preferred breakfast combo in Kerala…Enjoy!!!

Ingredients

• Black chana/ kadala 1 ½ cups
• Grated coconut ½ cup
• Garlic 2 cloves, sliced
• Red chilly powder ½ TBSP
• Coriander powder 1 TBSP
• Turmeric powder ¼ tsp
• Curry leaves a handful
• Salt as needed

Paalaada

Paalaada is one of the specialty dishes that is made back home during Eid and other special occasions. It is as thin as a crepe paper and just melts in your mouth. Paalaada is so thin that it is folded to some special shape that makes it easy to handle. The name may be cause it is as thin as the skin that forms on heated milk which is called "Paal - Aada" in Tamil/Malayalam. Paalaada is basically a South Tamil Nadu Muslim recipe and being nearer to the border is also made by Muslims in Trivandrum area as well - that is the history that I know of.
Back home, we would not even let Mom fold that first Paalaada that comes out of the pan, as it is definitely for tasting. I still follow that tradition :-) and eat the first one that comes out sharing with my son. But the only thing is that you find it hard to stop with that first one!

Makes 40 - 45 (Serves 5-6 people)

• Basmati Rice    - 2 cups (or any variety of raw rice)
• Water    - 2-3/4 cups
• Eggs    - 2
• Coconut Milk    - 1-1/2 cup (thick)
• Salt    - to taste

Preparation Method