Kadala Curry | Kerala Kadalai Curry Recipe - Sidedish for Appam & Puttu


Kadala Curry, If you ask any of the keralite what's your favourite kerala breakfast recipe? without a doubt reply is Puttu with Kadala Curry. Kadala curry is a regular breakfast sidedish that goes well with appam, dosa and idiyyappam too. I like the delicately flavoured curry with the crucial ingredients like coconut-coriander as base. The curry perfectly paired with Neer Dosa which I made with it. The recipe has minimal ingredient and very simple to experiment with no fuss.


Preparation & Cooking Time : 30 - 45 minutes

Soaking Time : 8 Hours

Yield :4 serves

Ingredients:

Black chickpeas / Kabulle Channa - 1 cup
Onion - 1 large, thin sliced
Mustard Seeds - 1 tsp
Dried Red Chilli - 2, broken into pieces
Curry Leaves - 4-5
Cumin Seeds - 1tsp
Coconut Oil - 1 tbsp
Salt To Taste


For Wet Masala:
Coconut - 1/2 cup, freshly grated
Coriander Seeds - 1tbsp
Dried Red Chilli - 6-8no.
Turmeric Powder - 1/4 tsp
Curry Leaves - fistful
Shallots - 2, chopped
Garlic - 2 cloves


Method:

Wash and soak black chickpeas overnight or minimum 8 hour or if running short of time then boil the chickpeas for 10 minutes in hot water an hour before you plan to cook. This legume cooks faster than  white chickpeas.  Pressure cook the chick peas with 4 cups of water for about 4-6 whistles.

Meanwhile  heat a kadai or fry pan with 2-3 tsp of oil. Add the coriander, red chilli, curry leaves and coconut. Roast in low flame until fragrant and don't be in a hurry. Switch off the fire and grind the ingredients along with turmeric, shallots and garlic to smooth paste. Add water to grind as needed.

Heat  oil in a kadai and add mustard, cumin, curry leaves, red chilli. Now add sliced onion and saute until slightly browned. Add the cooked chickpeas and water. Now tip in the ground masala, needed salt and mix well. Let it cook for 5 minutes on medium high fire until curry starts bubbling.

                            

Now reduce the flame and cook the curry for 8-10 minutes or until thicken. Remove from stove top and dish out. Serve the curry with any of the favorite brakfast like Appam, Idiyyappam, Puttu, Dosa or even with  Idli.
                            

Note:

  • You can use white chickpeas for black one if you don't have in hand.
  • You can add some coconut bits while  frying onion to add more taste.
  • If you want to add tomato to add tangy touch to the curry go ahead. Or even end up the cooking with a sqeeze of lemon juice.
  • Inorder to make the curry little more thicker include coconut to the excess from the measured amount. Also adjust the chilli as per your spice level.

Related Posts:

 Kerala Recipes


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