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Kerala Kadala Curry

May-18-2016
Sharanya Raghuraman
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Kerala
  • Pressure Cook
  • Blending
  • Boiling
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. Coriander Seeds 1 tablespoon
  2. Red chillies - 4 to 5 numbers
  3. Fennel seeds - 1 teaspoon
  4. Cinnamon - 1/2 inch stick
  5. Cloves - 2 numbers
  6. Cardamom - 1 number
  7. Pepper - 5 to 6 numbers
  8. Star anise - 1/2
  9. Shallots - 4 to 5 numbers
  10. Tomato - 1 medium size
  11. Coconut - 1/2 cup
  12. Coconut oil - 1 tablespoon
  13. Brown chickpeas- 1 cup
  14. Onion - 1, sliced
  15. Shallots - 4, sliced thinly
  16. mustard seeds - 1 teaspoon
  17. Curry leaves - 5 to 6 leaves
  18. Turmeric Powder - a pinch
  19. Ginger - 1 inch, sliced thinly
  20. Salt - to taste
  21. Sugar - 1 teaspoon
  22. Kitchen king masala - 1 teaspoon
  23. Coriander Leaves - To Garnish
  24. Coconut milk - 1 tablespoon

Instructions

  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

Reviews (3)  

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Deepa G
May-13-2018
Deepa G   May-13-2018

Tried it. came out well

Ayesha Sayyed
Oct-28-2017
Ayesha Sayyed   Oct-28-2017

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