KADALA CURRY – Kerala Style

Kerala Kadala curry and puttu one of the world’s best combo.. I remember my first trip to Kerala landed in Cochin around 10 a.m and was eagerly waiting to eat puttu n kadala curry. By the time we reached hotel it was 11 a.m and i ordered for the same he said it will take min 45 mins i didn’t mind waiting when steaming hot puttu n curry came in i jus could not stop myself and ate more than i could. But puttu seems to be always heavier so i prefer the lighter one idiyappam. Made this curry for idiyappam last sunday morning.. it was so yumm n my neighbor sniffed it and took a bowl of this curry from me..

What you need: Recipe – Padhuskitchen
Brown Kondaikadalai/Kala channa -2 cups (soaked overnite and cooked for 6 hisses)
Ginger garlic paste – 1 tbsp
Onion – 1 no, chopped
Green chilli -2 nos, slit 
Tomato -1 no, chopped
Grated coconut – 3/4 cup (ground to smooth paste)
Turmeric powder -1/4 tsp 
Chilli powder -3/4 -1 tbsp 
Coriander powder -4 tsp 
Salt as reqd
Oil – 2 tsp 
Mustard seeds -1 tsp 
Hing – a pinch 
Red Chillies-2 nos
Curry leaves- few


How to make:
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute well add onions, green chilli until soft and add tomatoes and cook until they soften.


Add turmeric powder, chilli powder, coriander powder, salt and mix well. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes. 


Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy. Add more water and cook until they thicken.


Heat 1 tsp oil, saute red chillies and curry leaves and add to the gravy. Serve hot with idiyappam or puttu.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *