Kadala Curry Recipe | Kerala Kadala Curry Recipe

Kerala offers many exotic dishes to food lovers. One of the most iconic dishes of Kerala is Kadala Curry. With a perfect blend of roasted spices, coconut, black channa, onions and tomatoes, this dish stands out from all the rest. A trip to Kerala is incomplete if you miss this with any of their traditional breakfasts. This tastes great with puttu, aapam, idiyappam (known as nool puttu in Kerala), parotta and dosa. I also love to have this with steamed rice. The distinct smell of coconut oil which is indispensable in Kerala cuisine makes it so tempting.

kadala-curryVitamins A, D, E and K are fat soluble vitamins.

Cuisine : Indian – Kerala
Category : Side dish for tiffin
Serves : 5

Preparation Time : 10-15 min
Cooking Time : 30 min

ReciCode

Soak the black chana overnight → Add salt,water & pressure cook till soft → Heat coconut oil in a pan → Add coriander seeds, cumin seeds, pepper corns, red chillies, fenugreek, chopped onions, curry leaves, grated coconut and fry till brown → Grind to a paste by adding water → Heat coconut oil in a pan → Add mustard, chopped onions, tomatoes, curry leaves, turmeric powder one by one → Saute till they turn mushy → Add boiled channa, water, salt & coconut masala paste → Mix well and allow it to boil → Serve hot.


Ingredients:

  • 1 cup Black chick peas (Kabuli chana/Kala chana)
  • 3 Onions
  • 2 Tomatoes
  • 1/4 tsp Turmeric powder
  • A sprig of Curry leaves
  • 1/2 tsp Mustard
  • Salt as required
  • 3 tbsp Coconut Oil
  • Water

  To roast & grind:

  • 1 1/2 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Pepper corns
  • 5 Red chillies
  • 1/4 tsp Fenugreek
  • 1 Onion (or) 10 Small onions
  • A sprig of Curry leaves
  • 1 cup Grated coconut (I have used dessicated coconut here)
  • 1 tbsp Coconut oil 

Directions:
1. Chop the onions and tomatoes.
2. Soak the black chana overnight. Add salt, enough water to cover them and pressure cook till soft. Strain and remove the excess water. Heat 1 tbsp coconut oil in a pan (Since I am not used to the flavor of coconut oil, I have used peanut oil for cooking and added 1 tbsp coconut oil at last for flavor.). Add coriander seeds, cumin seeds, pepper corns, red chillies and fenugreek. Fry till they turn brown.
kadala-curry-step-1
3. Add 1 roughly chopped onion or 10 small onions and curry leaves. Fry till they turn brown.
kadala-curry-step-2
4. Add grated coconut and mix well.
kadala-curry-step-3
5. Fry till they turn brown. Grind this mixture to a fine paste by adding water.
kadala-curry-step-4
6. Heat oil in a pan and add mustard. Allow it to splutter. Add chopped onions and saute with a pinch of salt till they become brown.
kadala-curry-step-5
7. Add chopped tomatoes, curry leaves, turmeric powder and saute will a pinch of salt till they turn mushy.
kadala-curry-step-6
8. Add the boiled chana, water and salt. Mix well and add coconut masala paste.
kadala-curry-step-7
9. Mix well and allow it to boil. Cook till the masala and chana blend well. Serve hot.
kadala-curry-step-8

Notes

  • This is usually cooked in coconut oil. Since I am not used to the flavor of coconut oil, I have used peanut oil for cooking and added 1 tbsp coconut oil at last for flavor.
  • Adding onions along with coconut while frying increases the quantity of the curry.
  • The colour of the curry depends on roasting the coconut. Fry the coconut well for a nice brown colour.
  • Take care not to burn the spices and coconut while frying.

 

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