Kerala Kadala Curry | How to make Kerala Kadala Curry

By Sharanya Raghuraman  |  18th May 2016  |  
5.0 from 2 reviews Rate It!
  • Kerala Kadala Curry, How to make Kerala Kadala Curry
Kerala Kadala Curryby Sharanya Raghuraman
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

211

2





Video for key ingredients

  • How to make Coconut Milk

About Kerala Kadala Curry Recipe

Kadala curry is made using brown chickpeas which is a common accompaniment for Kerala puttu or idiyappam. It goes well with rice as well. The spices are ground fresh, which gives it authentic taste and aroma. The inspiration is absolutely from my mom, who prepares this dish every weekend with puttu, which makes us want this dish more and more.

Kerala Kadala Curry

Ingredients to make Kerala Kadala Curry

  • coriander Seeds 1 tablespoon
  • Red chillies - 4 to 5 numbers
  • fennel seeds - 1 teaspoon
  • cinnamon - 1/2 inch stick
  • cloves - 2 numbers
  • cardamom - 1 number
  • pepper - 5 to 6 numbers
  • star anise - 1/2
  • shallots - 4 to 5 numbers
  • tomato - 1 medium size
  • coconut - 1/2 cup
  • coconut oil - 1 tablespoon
  • Brown chickpeas- 1 cup
  • onion - 1, sliced
  • shallots - 4, sliced thinly
  • mustard seeds - 1 teaspoon
  • curry leaves - 5 to 6 leaves
  • turmeric Powder - a pinch
  • ginger - 1 inch, sliced thinly
  • salt - to taste
  • sugar - 1 teaspoon
  • Kitchen king masala - 1 teaspoon
  • coriander Leaves - To Garnish
  • coconut milk - 1 tablespoon

How to make Kerala Kadala Curry

  1. Soak the brown chickpeas over night or at least for 6 hours. Wash well and pressure cook for 6 to 7 whistles or until it is soft. Keep aside. Do not discard the water in which the chickpeas are cooked.
  2. Heat 1 teaspoon oil in a pan in medium and fry the following: coriander seeds, red chillies, cinnamon, cloves, cardamom, star anise and pepper corns. Saute for a minute or so until it releases a nice aroma.
  3. Add shallots and saute until it is soft and transparent.
  4. Add tomatoes. Saute everything for a minute or two. Do not burn the spices while frying.
  5. Add coconut and fry for 1 minute, until the coconut starts releasing its aroma in the mixture. Turn off the heat and allow to cool.
  6. Blitz everything in a blender to a smooth paste and keep aside.
  7. In a pan, heat the remaining oil and crackle mustard seeds. Add curry leaves.
  8. Add shallots, onion, ginger, salt, sugar and turmeric powder. Saute until the onion becomes transparent.
  9. Add water from the boiled chickpeas. Allow it to come to boil
  10. When the water comes to rolling boil, add the boiled chickpeas. Let it cook for 2 minutes.
  11. Now add the ground coconut paste, water as required and mix well. Cover the lid and allow it to cook on a medium low heat for about 20 minutes. The raw smell of the spices will just go.
  12. Add kitchen king masala and give it a good mix.
  13. Finally pour coconut milk in to this gravy and turn off the heat immediately.
  14. Garnish with coriander leaves. Cover the lid and let it rest for 15 to 20 minutes before serving.
  15. Serve with puttu, Idiyappam, rice, chapathy etc

My Tip:

Adding coconut milk is completely optional. You can skip this step. Do not add the coconut milk too much. Just 1 tablespoon will do to enhance its flavour.

Reviews for Kerala Kadala Curry (2)

Ayesha Sayyed6 months ago

Reply

Rekha Bharatarajana year ago

Thanks a lot for the wonderful recipe. I tried it too. Just had a query.... Do we add the fennel seeds also with the other spices while frying them? Thanks a lot once again
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