Homemade Kerala Kadala curry with grated coconut.
Kadala curry is one of the famous recipe of Kerala. Puttu and kadala curry is considered as one of the main food combinations in Kerala breakfast.
Kadala curry is a traditional and very popular dish from Kerala. It does combine very well with appam, dosa, idiyappam, poori and chapati. Grated coconut is one of the main ingredient in this curry. Many versions of this curry ranging from a gravy to a semi dry gravy can be made by varying the quantity of grated coconut. Since black chickpeas are a good source of proteins, this curry can be considered as a healthy and nutritious intake.
Ingredients required for Kadala curry (1 cup = 250ml)
- 1 Cup of Black Chole / Black Chickpeas (Kadala)
- 2 Onions
- 2 Tomatoes
- Salt – as per the requirement
- 1/2 teaspoon of chopped ginger
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of chopped garlic
- 1/4 teaspoon of turmeric powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of red Chili powder
- 1 tablespoon of chopped coriander leaves
- 1 teaspoon of coconut oil
Ingredients for grinding
- 1 teaspoon of coconut oil
- 2 teaspoon of coriander seeds
- 2 Red Chilli
- 1 piece of cinnamon stick
- 2 cloves
- 1/2 teaspoon of Fennel Seeds
- 2 Cardamom
- 1/4 cup of grated coconut
Method of preparation
- Wash the chickpeas (kadala) thoroughly and soak them for at least 12 hours. For an easy cooking it is advisable to soak the chickpeas overnight.
- Drain the water from the chickpeas and add fresh water and salt. Pressure cook this for at least 5 whistles. Do not drain the excess water from the cooked Chickpeas. Use this water for cooking to have a nice flavour and good colour.
- Heat the oil in a pan and add all the ingredients for grinding except the grated coconut. Roast them until they have a dark brown colour.
- Add the grated coconut to the brown coloured grinding ingredients. Roast it until the coconut turns nice and dark brown. Grind these to a nice paste using a mixer.
- Heat the pan and add some coconut oil. Add the mustard seeds and once it is splutter, add chopped ginger and garlic. Saute them for couple of minutes
- Add finely chopped onions and a pinch of salt and saute them till they turn translucent.
- Add chopped tomatoes and mix it well. Add turmeric powder, red chili powder and coriander. Cook these until the tomato turns mushy.
- Once the tomatoes turn mushy, add those cooked chickpeas. Cook these until the onion-tomato masala gets nicely combined with the chickpeas.
- Simmer the cooked Chickpeas with masala on medium-low heat. Keep it for sometime and bring it to a slow boil.
- Now add the prepared coconut paste, adjust the salt and boil it for a minute. Remove it from the flame and garnish it with chopped coriander leaves.