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Photo of Kerala Kadala Curry by Anjana Rao at BetterButter
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Kerala Kadala Curry

Sep-01-2016
Anjana Rao
30 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kerala Kadala Curry RECIPE

Kadala Curry is a very popular traditional breakfast dish from Kerala. It is prepared using black chickpeas/garbanzo beans and is cooked in a spicy coconut based gravy. It is served traditionally with puttu or idiyapamm. I had kadala curry for the firsttime during my holiday in Kerala since then I’ve been hooked to it. The recipe which I am sharing here was shared to me by an ex colleague, who would always bring kadala curry and puttu in her lunch box. The variation I made to the original recipe is to use green chickpeas and skipped adding the tomatoes since my husband is not very fond of gravies that are sour but if you like it sour go ahead and add tomatoes.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Kerala
  • Pressure Cook
  • Blending
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 3

  1. 1 cup chickpeas of your choice (black, green, white)
  2. 5 -6 pearl onions/shallots
  3. 1.5 tsp red chilli powder (add more if you like it hot)
  4. 1/4th tsp turmeric
  5. 1/2 tsp mustard seeds
  6. 1/2 tsp fennel seeds
  7. 1.5 tsp garam masala
  8. Handful of curry leaves
  9. 1 tbsp coconut oil
  10. coconut Paste Ingredients:
  11. 3/4th cup grated coconut
  12. 1/2 tsp fennel seeds
  13. 1.5 tsp coriander powder
  14. 1/2 tsp black peppercorns

Instructions

  1. Soak the chickpeas overnight and then boil them in a pressure cooker with little salt. Let two whistles blow, then keep the flame low and cook it further for 10 to 12 minutes.
  2. Make a very smooth paste of the grated coconut, coriander powder, fennel seeds and black peppercorns with little water.
  3. Heat coconut oil in a pan. Add in mustard seeds, fennel seeds and dried red chillies, once they splutter throw in some curry leaves.
  4. Now saute the pearl onions/shallots until they are translucent. Add turmeric and red chilli powder. Cook for 1 minute.
  5. Now tip in the boiled chickpeas with the water, ground coconut paste and salt. Cook for a few minutes on a medium heat until everything comes together. To finish it, add garam masala and cook it for 1 more minute.
  6. Add more water if the gravy is thick. The gravy should be little watery as the puttu will absorb the gravy making each and every morsel flavorful.

Reviews (1)  

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Taahira Laiq
Sep-02-2016
Taahira Laiq   Sep-02-2016

looks divine!

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