Kadala Curry Recipe
Puttu Kadala curry is God’s own country’s prized breakfast dish. Kadala is a coconut based kala chana (dark chickpeas) curry that is wealthy in protein and lip smacking extraordinary when eaten with Puttu. The main event when you will taste a real style chickpea curry was at a home stay in Wayanad and you will blown away. The mix of the rice flour steamed cakes with the fragrant and discreetly spiced chickpea curry was soothing and filling enough to see me through the whole day.
Shallots also called sambar onions and fresh coconut are fundamental fixings. I wouldn’t propose skipping coconut milk since it raises the sort of the curry fundamentally and gives the really vital gravy to the dish. Warming flavors, rich and encouraging, Kadala curry is one of the incomparable Kerala veggie lover equations you will ever taste.
Kadala Curry Recipe
Ingredients
- 1 cup Soaked Kala Channa
- 1 finely chopped Tomato
- 1 finely chopped Onion
- 1 tsp Ginger garlic paste
- 2 Green chilies slit length wise
- 1/2 tsp Chili powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Garam Masala powder
- 3/4 tbsp Coriander powder
- 1 sprig Curry leaves
- 1 cup Coconut milk
- Salt to taste
- Oil 1 tbsp
Roast in 2 tsps oil and grind to a paste
- 3 tbsps Coconut
- 4 sliced Shallots
- 1 " stick Cinnamon
- 2 Clove
- 1/2 tsp Fennel seeds
- 6 Pepper corns
Instructions
- Pressure cook dark chick peas in some water and salt upto 4 whisltes. When cooked, keep aside.
- While the chick peas are pressure cooking set up the masala by simmering and granulating the fixings required the masala.
- Heat oil in an overwhelming bottomed vessel, include hacked onions and saute for 4 mts. Include ginger garlic paste and green chilies and saute for 3 mts.
- Include the turmeric powder, stew powder and coriander powder and blend. Include hacked tomatoes and saute for 4 mts.
- Include the cooked chickpeas alongside the left over water and change salt. Stew for 4 mts. Include the ground paste and garam masala powder and cook for 8-10 mts.
- Include the coconut milk and curry leaves and stew for 3-4 mts and turn off heat.
- Tips
- While broiling the masala, cook the cinnamon stick, cloves, pepper corns and fennel seeds, trailed by the cut shallots. Cook for 3 mts. Include the ground coconut and dish for 4 mts and turn off heat. Cool and pound to a paste including almost no water.
Notes
