Kadala Curry/How to make Kerala Kadala Curry:-Black chickpea or Kala chana cooked in a flavorful and spicy roasted coconut based gravy then seasoned with curry leaves and coconut shavings.This curry is finger licking good and usually serving with puttu.
Puttu and Kadala is a very popular breakfast dish in Kerala. Puttu is a steamed rice cake with coconut usually making in a special vessel called puttu kudam.
this curry is creamy and spicy.roasted coconut giving a special flavor and taste.this curry is a multipurpose curry you can enjoy it with puttu and pappadam or with rice or chapathi.
So here is the recipe of delicious and tasty Kerala kadala curry try it and let me know your feedback
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
For the curry
- 1 cup black chick pea/kadala
- 1 onion thinly sliced
- 1 tomato sliced in to medium pieces
- 2 green chili sliced lengthwise
- 1 small piece ginger julienne/sliced lenghthwise
- 2 sprig curry leaves
- 2 cloves
- 1 small piece cinnamon
- 2 bay leaves
- 1/2 tsp turmeric powder
- 3/4 tbsp chili powder
- 1 1/4 tbsp coriander powder
- 2 tbsp coconut oil
- 1/2 tsp garam masala
- 3 cup water
For roasting and grinding
- 1 cup grated coconut
- 1 1/2 tsp coriander seeds
- 2 red chili whole
- 3-4 shallots
- 2 tbsp coconut oil
For seasoning
- 1 tsp mustard seeds
- 2 tsp coconut oil
- 1 sprig curryleaves
- 2 tbsp coconut slices
- 2 red chili whole
Ingredients
For the curry
For roasting and grinding
For seasoning
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Instructions
- Wash kadala/chickpea well and soak in cold water over night.then wash and drain water,keep aside.
- Heat oil in a pressure cooker then add curry leaves and saute well.Then add bay leaves,cloves and cinnamon.Saute well until you get a nice aroma
- Then add thinly sliced onion and saute till onion become transparent.Once the onion become transparent add sliced green chili and ginger.Saute well till onion become golden.
- Then add sliced tomato and saute until tomato become soft.
- Then reduce the flame and add chili powder,turmeric powder and coriander powder saute until raw smell goes.
- Then add washed and soaked chick pea in to it,mix well and add 3 cup of water.Then add sufficient salt and cover with the lid and cook over medium flame for 5-6 whistles.Once cooked let the pressure goes naturally.
- Mean time heat oil in a pan and add coriander seeds and red chili saute for few minutes then add grated coconut and shallot.Saute until coconut become golden color.
- once done transfer the coconut in to a bowl,let it cool then grind in to a smooth and fine paste.add little water if needed
- Once the pressure goes open the pressure cooker.Then add the ground coconut in to the cooked chick pea,mix well and add 1/2 cup warm water if needed.Then mix well and add more salt if needed.Let it boil again.then switch off the stove.
- For seasoning the curry heat oil in another pan,once the oil become hot add mustard seeds,once the mustard seeds starts to splutter add coconut flakes and fry till golden,then add curry leaves and red chili fry well then add this to the curry.mix well and cover with a lid
- Enjoy with puttu and papadam or chapathi or rice
