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.

Pavakkai Paruppu Usili (Bitter Gourd Stir Fry - South Indian style)

 

           Pavakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where bitter gourd is cooked with lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

          You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 2 medium size bitter gourd, sliced
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder or as needed
• 1 tsp. Kashmiri red chili (opt)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Marinate the  bitter gourd with some salt and turmeric powder for 10-15 minutes. Then rinse well and squeeze out all the water. 

          Heat oil in a pan and sauté the marinated bitter gourd along with salt to taste and turmeric powder till they are well done and tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds, asafoetida and urad dal. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

           Add the fried bitter gourd and fresh grated coconut. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                        Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric 

                        powder and 1/4 tsp. salt into a coarse paste without adding any water. 

                        Transfer the batter into a greased steel plate & steam for 15 minutes. 

                      Set aside to dry. Then crumble till it resembles bread crumbs. Keep aside. 

                       Marinate the bitter gourd with some salt & turmeric powder for 10-15 

                        minutes. Then rinse well and squeeze out all the water. 

                     Heat oil & sauté the marinated bitter gourd along with salt to taste and

                     turmeric powder till they are well done and tender. Keep aside. 

                              Heat remaining oil & temper with mustard seeds, asafoetida &

                              urad dal. Allow it to splutter.

                       Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds.

                      Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

                   Add the fried bitter gourd & coconut. Mix well & sauté for 1-2 minutes.

                               When done, add the chopped coriander leaves and lime juice.

                                Serve as a side dish with curd rice, sambar rice or chapattis.

Kalkandu Sadam (Rock Sugar Sweet Pongal - South Indian style)

              

          Kalkandu Sadam is a traditional South Indian Dessert most popular in Tamil Nadu. It is also called Kalkandu Pongal. Kalkandu refers to Rock sugar candy and Sadam is rice. So this simple creamy preparation includes rice, milk and rock sugar candy. Sometimes moong dal (split green gram) is also added as per individual choice. 

        

           This recipe is almost similar to Sakkarai Pongal. However, the only difference is in the latter where jaggery is used instead of rock sugar. A pinch of edible camphor is at times added to this dessert 

          This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. So check out the step by step pictorial recipe to prepare this divine dish. 

• 1/2 cup rice
• 1 & 1/2 cups water
• 1 cup milk
• 1/2 cup sugar candy
• 2-3 tbsp. raisins, soaked
• 1/2 tsp. cardamom powder
• 2 tbsp. ghee
• 1/3 cup cashew nuts
• pinch of saffron

          Soak the rice for an hour. Wash and drain well. Pressure cook in 1 & 1/2 cups water for 6-7 whistles on a low flame after the first whistle. Mash well with a potato masher.

          Transfer to a pan and add milk. Mix well and add the rock sugar. Simmer on a low flame till it has dissolved.

          Now add the cardamom powder and the soaked raisins. Give it a stir and simmer for 1-2 minutes. (It tends to thicken when it cools down. So check for consistency).

          Heat ghee in a pan and sauté the cashew nuts till light golden. (Keep aside few to garnish).

          Add to the Kalkandu Sadam. Mix everything well and add the saffron. Serve them warm or chilled.

                       Soak the rice for an hour. Wash & drain well. Pressure cook in 1 & 1/2 

                       cups water for 6-7 whistles on a low flame after the first whistle.

                                  Mash well with a potato masher.

                                  Transfer to a pan and add milk. 

                       Mix well & add rock sugar. Simmer on a low flame till it has dissolved.

                                  Now add the cardamom powder.

                             And the soaked raisins. Give it a stir & simmer for 1-2 minutes. 

                                Heat ghee in a pan & sauté the cashew nuts till light golden. 

 

                                 Add to the Kalkandu Sadam. 

                                  Mix everything well & add the saffron. 

                                 Serve them warm or chilled.

Chamagadda Vepudu (Colocasia / Taro Root / Arbi Fry - Andhra / Telangana style)

 

              This is an amazing side dish where Colocasia is sautéed with few dry spices in an Andhra / Telangana style. I have added idli podi, roasted coriander powder and red chili powder to the boiled & chopped Colocasia. This is then sautéed with a tempering for a spicy stir fry dish. This way, you can get rid of the sliminess. So it is a must try regional delicacy that can be served as a side dish with either curd-rice, sambar-rice or with any Indian flat bread. So check out the step by step pictorial recipe to prepare this yummy dish. 

• 12-14 arbi (Colocasia)
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tsp. roasted coriander powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. idli podi 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• juice of half lime
• 1-2 tbsp. coriander leaves, chopped

         Pressure cook the Colocasia in sufficient water for 1-2 whistles. When cool, drain and peel the skin off. Chop them and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the Colocasia with a sprinkle of some salt till light golden on both sides. Transfer to a plate. 

          Sprinkle salt, coriander powder, red chili powder and idli podi over the fried Colocasia and mix well so that it is well coated with all the spices.

           Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the turmeric powder and asafoetida. Sauté for a few seconds. 

           Add the sautéed Colocasia and curry leaves. Sauté on a low flame for 1-2 minutes. When done, add lime juice and coriander leaves. 

           Serve as a side dish with either curd rice, sambar rice or any Indian flat bread.

               Pressure cook the Colocasia in sufficient water for 1-2 whistles. 

             When cool, drain & peel the skin off. Chop them & keep aside. 

Heat 2 tbsp. oil & sauté the Colocasia with a sprinkle of some salt till light golden on both sides. 

                          Transfer to a plate. 

Sprinkle salt, coriander powder, red chili powder & idli podi over the fried Colocasia & mix well.

Heat remaining oil & temper with mustard seeds. After it stops spluttering, add turmeric powder & asafoetida. Sauté for a few seconds. 

    Add the sautéed Colocasia & curry leaves. Sauté for 1-2 minutes.

                        When done, add lime juice  coriander leaves. 

  

Serve as a side dish with curd rice, sambar rice or any Indian flat bread.