Kerala Kadala Curry | How to make Kerala Kadala Curry

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By Sharanya Raghuraman
Created on 18th May 2016
  • Kerala Kadala Curry, How to make Kerala Kadala Curry
Kerala Kadala Curryby Sharanya Raghuraman
  • Kerala Kadala Curry | How to make Kerala Kadala Curry (31 likes)

  • 2 reviews
    Rate It!
  • By Sharanya Raghuraman
    Created on 18th May 2016

About Kerala Kadala Curry

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 is a delicious dish which is enjoyed by the people of every age group. The recipe by Sharanya Raghuraman teaches how to make Kerala Kadala Curry step by step in detail. This makes it easy to cook Kerala Kadala Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kerala Kadala Curry at home. This amazing and mouthwatering Kerala Kadala Curry takes 30 minutes for the preparation and 45 minutes for cooking. The aroma of this Kerala Kadala Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kerala Kadala Curry is a good option for you. The flavour of Kerala Kadala Curry is palatable and you will enjoy each and every bite of this. Try this Kerala Kadala Curry and impress your family and friends.

  • Prep Time30mins
  • Cook Time45mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

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 Sayyed24 days ago
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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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