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Friday, 27 November 2015

Kadala Curry (Kabuli Chana / White Chickpeas & Whole Black Gram Curry - Kerala Style


          Kadala Curry is a simple and a hearty side dish that goes absolutely well with appams. This is generally served as breakfast. I added some whole urad dal (black gram lentil) too, for some thick consistency.

          Kadala means kabuli chana or white chickpeas and is a popular Kerala recipe. They can also be relished with Puttu, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment a la Punjabi style. So please check for a step by step guide with pictures to prepare it.








  • 1/2 cup kabuli chana (White chickpeas), soaked overnight
  • 1/4 cup whole urad dal (Black gram lentil), soaked overnight
  • 1/4 cup fresh grated coconut
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1 tbsp. red chili powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 2 tbsp. oil
  • 1 sprig curry leaves
  • 1/2 tsp. mustard seeds
  • 1 onion, chopped
  • 1 tsp. coriander leaves 






          Dry roast the coconut till light brown. Keep aside to cool. Then grind along with ginger-garlic paste, tomatoes and all the powdered spices, except salt. Keep aside.

          Pressure cook the chana and the urad dal in 1 1/2 cups water for 5-6 whistles or till soft. Mash it lightly with the back of your ladle.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the curry leaves and onion. Saute till light brown in colour.

          Now add the ground paste and continue to fry on a low flame till the oil separates. Add the boiled lentils, salt and 1/2 - 1 cup water.

          Simmer, covered for 2-3 minutes. You can adjust water according to the desired gravy consistency. Serve, garnished with coriander leaves.





                                Pressure cook the lentils in 1 1/2 cups water for 5-6 whistles.
   



                                The boiled lentils.






                         Dry roast the coconut till light golden in colour. Keep aside to cool.




                Grind to a paste along with all the dry spices (except salt), ginger-garlic paste 




                               and the tomatoes to a fine paste. keep aside.




                               The ground paste.




                            Heat oil in a pan and temper with mustard seeds. Let it splutter.




                               Add the curry leaves and the onion. Saute till light brown.




                                Add the ground paste and saute till oil separates.






                               Add the boiled lentils and salt. 




                Add 1/2 - 1  cup water and simmer, covered till the gravy reaches its desired                                     consistency.




                                Serve, garnished with coriander leaves.










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