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GOK #42: Kadala Curry


GOK #42:  Kadala Curry
Puttu & Kadala curry is God’s own country’s treasured breakfast dish. Kadala (black chickpeas) curry rich in proteins with the warm flavor of coconut and shallots is one of the classic Kerala vegetarian recipes you will ever taste. Don't forget to try this!

Ingredients
Black Chickpeas/Chana/Kadala – 1 cup
Turmeric powder – ¼ tsp
Sliced coconut pieces (thenga kothu ) – 3 tbsp
Onion – 1 large sliced and chopped
Pearl onions – 4 sliced
Green chillies – 3 slit
Curry leaves – A sprig
Red chilly powder – 1 tsp
Turmeric powder – ⅛ tsp
Mustard seeds – ¼ – ½ tsp
Dry red chillies-2
Coconut oil – As required
Salt – To taste

To roast and grind to a paste
Grated coconut – ¾ – 1 cup
Pearl onion – 2 sliced
Coriander seeds – 1½ tbsp (You can use coriander powder instead, add it while making the gravy)
Whole spices – (Fennel seeds – ¼ tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – ½ tsp, star anise (thakolam) – 1 petal)


Method:
Soak the kadala overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.

Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.

In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency.

Switch off and serve hot with puttu.

Tips
The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. 

Courtesy:  Sandhya Krishnan