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Kerala Kadala Curry


Puttu and kadala curry is the most popular and staple breakfast combinations in Kerala. Anyone visiting Kerala should never miss to try this heavenly combination. This Kerala style kadala curry is made using black chickpeas, simmered in an aromatic and spicy gravy of roasted spices and coconut. This curry is also served as a side dish to appam and idiyappam.

Most of the Sundays amma makes puttu and kadala curry for breakfast. Mind you this is a very heavy breakfast, so a light lunch is prepared on those days. To get the authentic taste, I highly recommend using coconut oil only to make this curry. Even if you don't make puttu or appam, you can relish this flavorful curry with dosa, chapathi or poori. The curry stays fresh in the fridge for up to two days.

KERALA KADALA CURRY RECIPE

{ Black chickpeas simmered in roasted coconut and spices gravy }
Serves 4


Ingredients:

1 cup black chickpeas
1 big onion, chopped
½ tsp ginger garlic paste
1 tsp mustard seeds
Pinch of asafoetida / hing
1 sprig curry leaves
¼ tsp turmeric powder
1 tbsp coconut oil
Salt to taste

To roast and grind:
2 tsp coconut oil
2 tsp coriander seeds
¼ tsp fennel seeds / perumjeerakam
6 - 8 dry red chillies
½ of medium sized onion, roughly chopped
1 garlic clove (optional)
½ cup grated coconut

Method:

1. Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.

2. Drain the chickpeas. Do not throw the water away. The water will be used for the gravy.

3. Heat 2 tsp oil in a small pan. Add coriander seeds, fennel seeds, red chillies, onion, garlic and coconut. Roast until the coconut turns dark brown. Cool and grind to a smooth paste.

4. Heat 1 tbsp oil and add mustard seeds. When it splutters, add curry leaves, asafoetida and onions. Fry till the onions become soft and translucent.

5. Then add ginger garlic paste, turmeric powder and saute for a minute. Add the ground coconut paste and fry for a minute.

6. Add 2 cups of the reserved chickpeas water, salt and mix well. Bring to a boil and let it boil for 2-3 minutes.

7. Add the cooked chickpeas and mix well. Add water if its thick and boil for 2-3 minutes. Cover and simmer it for 5-8 minutes. Remove from heat.

Notes and Tips
  • The gravy will thicken up a little after sometime, so add sufficient water and adjust the consistency of gravy.
  • Adjust the amount of chillies according to your spice level. The amount of chillies mentioned makes a spicy curry.
  • Roasting the ingredients to dark brown color is essential, otherwise the taste and color of curry will vary.

23 comments:

  1. i love this dish a lot.. you have prepared it sooo well.. yes puttu and kadala is such a yummy (but heavy) breakfast

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  2. wow..thats a famous kerala recipe.. healthy and tasty.. :)

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  3. Beautifully made and presented..

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  4. no combination can beat puttu n kadala... looks good...

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  5. kadala curry looks yumm. Perfectly made.

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  6. My mom prepare the kadala curry this way...loved the way u made this dear :) looks inviting

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  7. yummy kadala curry... beautifully presented...

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  8. Curry looks tempting dear...

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  9. my mom's special and my fav...

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  10. Delicious curry...... Nice clicks too!!

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  11. my favorite beans, looks yummy

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  12. brilliant recipe,and such beautiful clicks.

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  13. Looks very delicious. .love it ....nice pics dear

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  14. Just love the spice-ups flavors in the dish.

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  15. Thats an authentic curry, puttu and kadala curry a prefect combo na.

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  16. one finger licking healthy kadala curry, delicious Sona...

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  17. Kadala curry looks really yumm love puttu and kadala curry combo.

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  18. No words to explain my love for it...love it with upma, putt, appam etc...perfectly clicked ...looks absolutely delicious

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  19. Looks so tasty.. I make it differently .will try your recipe next time.

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  20. Perfectly made kadala curry, looks very delicious.

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  21. healthy n delicious luking curry...

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