KADALA CURRY : A KERALA DELICACY

Kadala curry,is an authentic curry prepared from black chickpeas popular in Kerala. It is often paired with puttu or steamed rice cake. Generous amount of coconut imparts an nice flavour to this curry. Since,I'm not adept at making puttu,I always pair this flavoursome curry with rice and chapati.

 

 INGREDIENTS TO GRIND

 

COCONUT GRATINGS- 2 1/2  TBSP

 ROASTED GRAM DAL (Potukadalai)- 3 TSP

OTHER INGREDIENTS

BLACK CHICKPEAS- 1 1/2 CUPS

ONION- 3 NOS

GREEN CHILLIES-2

GINGER GARLIC CRUSHED- 1 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 TSP

TURMERIC POWDER-1/4 TSP

COCONUT OIL- 1 1/2 TBSP

CINNAMON-1

CLOVES- 3 NOS

BAY LEAF- 1

MUSTARD- 3/4 TSP

CRUSHED GARLIC- 4 NOS

TOMATOES- 2 NOS 

CURRY LEAVES- 2 SPRIGS

CORIANDER LEAVES CHOPPED- 1/4 CUP

PROCEDURE

1. Soak chickpeas for 6-7 hours . After it softens,transfer it to a pressure cooker along with chopped onions,crushed ginger garlic,green chillies,salt.

2. Close the pressure cooker lid and cook for 7-8 whistles.

 

3. Add oil in a pan and splutter mustard seeds,cinnamon,cloves and bay leaves. Add chopped onions,salt,curry leaves and fry till it turns translucent.

4. Add crushed garlic,chopped tomatoes and fry till the tomatoes turn mushy.

5.Now add in the coconut paste,chilli powder,turmeric powder and coriander powder and saute till the raw flavour evades completely.

6. Add some water to the paste. Boil for a couple of minutes.

7. Now transfer the steamed contents to the paste and simmer in mild heat till the gravy thickens.

8. Switch off the stove and garnish with chopped coriander leaves.