Kadala curry is a traditional south Indian dish from Kerala. Its a black chickpea stew cooked in a base of onion and tomato and finished off with coconut paste. This is very popular in most of the malayalee households and can be had with puttu, appam, idiyappam, dosa, idli or even chapathi. But the most coined term along with kadala curry is puttu and for some its like a match made in heaven.
I got this recipe from my friend Nirupama. I just made a few changes to her original recipe but the end result was just a bowl full of happine:ss.
So lets start cooking this kadala curry, shall we?
INGREDIENTS
Serves – 5
- Black Chickpeas/kadala – 1.5 cups
- Tomato-1 big
- Onion-1 big
- Red Chilli powder -1.5tsp
- Coriander powder- 3tsp
- Green chillies- 2-3 slit
- Salt- to taste
To grind into paste
- Shallots- 4-5 medium sized/8-10 small
- Grated coconut -½ cup
- Cinnamon -2inch piece
- Fennel seeds- 1.5tsp
- Cloves- 2
- Red chillies-2-3 (depending on the spice level)
- Coriander seeds-2tsp
- Coconut oil- 1tbsp
To temper
- Mustard seeds-1tsp
- Coconut oil-1tbsp
- Curry leaves-2 sprigs
- Red chilli -1
- Coconut slices-2tbsp
METHOD
1.Soak the black chickpeas/kadala overnight or for 6 hours in sufficient water.
2.Pressure cook the soaked chickpeas in sufficient water along with salt,red chilli powder, coriander powder, turmeric powder, tomato, onion and green chi7llies. Let the pressure release naturally
3.Meanwhile heat 1 tbsp coconut oil and roast the cloves, coriander seeds, fennel, cinnamon and red chillies.
4.Add in the shallots and fry till the shallots turn soft.
5.Add in the grated coconut and fry till the coconut turns brown.
6.Take it off the heat and let it cool down. Once it cools down grind it with little water to a smooth paste.
7.Add the ground paste to the pressure-cooked chickpeas/kadala, and add in some water depending on the consistency required. Check for salt and cook till it starts boiling.
8.In a separate pan heat 1 tbsp coconut oil and temper with mustard seeds, curry leaves and coconut slices. Fry till the coconut turns brown.
9.Add the tempered mix to the prepared chickpeas gravy and give a stir.
10.Serve hot with puttu, appam/idiyappam , dosa or even rice.
NOTES
- The coconut slices are optional. One can avoid adding that if you don’t like the taste of it.
- Using shallots makes a huge difference to the taste. So don’t eliminate them.
- Be liberal with the curry leaves and coconut oil.
The Greedy Tummy 