Kerala Kadala curry is a very popular and traditional dish of Kerala. its a quintessential dish in every Malayalee household. It is a delicious black chickpea curry that is made for breakfast in all the Kerala households.
traditional kerala kadala curry recipe
INGREDIENTS
Black chana – 1 cup
Oil – 1 tbsp
Mustard seeds – 1 tsp
Red chilli – 1
Green chilli slit – 2
Onion – 1 OR Shallots – 7 nos
Tomato – 1
Ginger garlic paste – 1 tsp
Curry leaves – few
Garam masala pwdr – 1 tsp
Coriander pwdr – 1 tsp
Red chilli pwdr – 1 tsp
Jeera pwdr – ½ tsp
Turmeric pwdr – ¼ tsp + ¼ tsp
Thick coconut milk – ½ cup [1/2 cup fresh coconut + ½ cup warm water ]
Curry leaves + 1 tsp coconut oil for garnish
Puttu / appam /idiyappam to serve with
TO ROAST AND GRIND
Freshly grated coconut – ½ cup
Coriander seeds – 1 tbsp
Fennel seeds – 1 tsp
Red chilli – 2
traditional kerala kadala curry recipe
PREPARATION
Clean ,wash ,rinse and soak black chana overnight and pressure cook it with ¼ tsp turmeric + salt until soft. [ 6 – 7 whistles . TIP – Pressure cook on medium flame upto first whistle , after first whistle lower the flame to lowest and cook for 12 – 15 mins .Don’t drain water .Mash it lightly with a masher or back of a ladle .
Heat a pan and add the ingredients listed under ‘to roast & grind’. Roast till nicely browned to a darker shade. [ don’t burn it ] Then transfer it to a mixer, add little water and grind to a smooth paste.
Take ½ cup grated coconut + ½ cup warm water and blend well .Extract the milk and keep aside
Add onion + green chilli + curry leaves + red chilli and stir fry till light brown.
Add ginger garlic paste and fry till raw smell leaves.’
Add tomato + salt and fry till it softens.
Add the masala pwdrs and fry for few seconds.
Add the cooked chana with the water in it .
If the gravy is thick , adjust little hot water. The gravy has to be of medium consistency .
Cook on medium flame for 5 mins
Add the roasted coconut paste and give a nice mix.
Simmer on low flame for 2 mins.
Off the flame and add the coconut milk + curry leaves + coconut oil .
Cover and rest it for 5 mins before you serve.
Goes well with puttu / appam / idiyappam /parathas /parotta /rice
traditional kerala kadala curry recipe
NOTES
Small onions [ shallots ] give more flavour .
Instead of cooking separtely the chana and masala , the whole process can be done directly in cooker and this will help in well absorption of masala by the kadala.
Coconut oil gives more flavour to the curry.
Coconut milk gives a rich texture to the curry.
Wash the chana well before pressure cooking as we will add the water to the gravy .
Make sure you dry roast the ingredients listed to nice dark brown.
Freshly ground spice powders gives a very nice flavour.
You can soak them in hot water in a hot case for 3 hours
Same recipe can be done with chole also- enjoy chole in southindian style .
This gravy is a versatile gravy , we can add boiled eggs or chicken instead of chana.
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