Kadala Curry (Black Chickpeas Curry - Kerala Style)

 

               Kadala Curry is a traditional Kerala style side dish served as breakfast with Puttu. Hence, this recipe is also known as Puttu Kadala Curry. Kadala means kabuli chana or chickpeas and is a popular Kerala cuisine. 

               They can also be relished with Appam, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment if desired. 

               The gravy is full of flavor coming from the fried coconut and a medley of spices that goes into making this classic dish. 

               A tempering of mustard seeds, curry leaves, dry red chilies and onion in coconut oil takes this versatile dish to the next level. 

               So check out the step by step pictorial recipe to prepare this yummy and hearty regional delicacy.

• 1 cup black chickpeas, soaked overnight
• 1/3 cup fresh grated coconut
• 2 onion, sliced
• 1" ginger. chopped
• 3-4 cloves, chopped
• 1-2 green chilies
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. fennel powder
• 1 tbsp. coriander powder
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 3-4 tbsp. coconut oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked chickpeas and salt to taste in 2 cups water for 5-6 whistles or till soft. 

          Heat 1 tsp. oil in a pan and dry roast the coconut till light brown. Keep aside to cool. 

          Heat 1 tbsp. oil and sauté one onion, ginger, garlic and green chilies till light brown.

          Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

          Now add the tomatoes and sauté till it is mashed. Keep aside to cool. Then blend along with the fried coconut into a smooth paste.

          Into the pan add 1/3 cup boiled chickpeas and mash it with a potato masher.

           Then add the ground paste and the boiled chickpeas along with the water. Adjust the consistency. Add some hot water if you want a thin gravy. Mix well and simmer for 4-5 minutes. Transfer to a serving dish.

          Heat remaining oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and remaining onion. Sauté till light brown.

          Now pour this tempering over the kadala curry and garnish with chopped coriander leaves.

          Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may also relish with steamed rice or any flat Indian bread. 

                      Pressure cook the soaked chickpeas & salt to taste in 2 cups water for 

                      5-6 whistles or till soft. 

                      Heat 1 tsp. oil & dry roast the coconut till light brown. Keep aside to cool. 

                        Heat 1 tbsp. oil & sauté one onion, ginger, garlic & green chilies till 

                        light brown.

                         Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

                                  Now add the tomatoes and sauté.....

                                  .......till it is mashed. Keep aside to cool. 

                                 Then blend along with the fried coconut into a smooth paste.

                       Into the pan add 1/3 cup boiled chickpeas & mash it with a potato masher.

                                  Then add the ground paste......

                       and the boiled chickpeas along with the water. Adjust the consistency. 

                      Add some hot water for a thin gravy. Mix well & simmer for 4-5 minutes. 

                                 Transfer to a serving dish.

                       Heat remaining oil & temper with dry red chilies and mustard seeds.

                        After it stops spluttering, add the curry leaves & remaining onion. 

                        Sauté till light brown.

                                 Pour this tempering over the kadala curry.