Undayum Kadalayum

This is one of my comfort foods. But still I make this rarely because the undas has to be almost of the same size as that of the kadalas. And it takes quiet a long time to roll the dough into that sized balls.

Soak 3/4 cup of black chickpeas overnight in lots of water. Cook the chickpeas adding 1/4 cup of coconut cuts, 3/4 tsp of salt, 1/4 tsp of turmeric powder, 3 sliced shallots, 1/2 tsp of kashmiri chilly powder, 1/4 tsp of pepper powder & few curry leaves in your pressure cooker in 11/2 cups of water. Simmer for 25 minutes after the first whistle.

Mix together 1/2 cup of chapathi flour, 1/2 cup of idiyappa podi, 1/2 tsp of salt & 1/2 tsp of sugar. Add 1 tbsp of oil & lukewarm water to make a puri like dough. Make small balls from the dough, it should be of the same size as that of the cooked chickpea.

Add 3/4 tsp of kashmiri chilly powder & 1/2 tsp of turmeric powder to 2 cups of water( you may use any water left behind after cooking the chickpeas); bring to a boil & add the cooked chickpea & the small balls/undas. Cover cook on low heat for 15 -20 minutes.

Grind 1/2 cup of grated coconut to a smooth paste & add it to the kadala-unda mixture. Let boil & cook further for 2-3 minutes. Add few curry leaves, chopped cilantro & 1/4 tsp of garam masala powder; remove from heat.

Heat 1 tbsp of coconut oil & splutter 1/4 tsp of mustard seeds. Add 1/2 tsp of urad dal & few curry leaves. Pour this seasoning over the unda & kadala.

Source:- Taste of Kerala, Amritha TV

This entry was posted in Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s