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Photo of Kadala Curry of Chole ka Curry by Manju Vinod at BetterButter
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Kadala Curry of Chole ka Curry

Oct-02-2015
Manju Vinod
0 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kadala Curry of Chole ka Curry RECIPE

This is one of my favorite curries that my mama used to cook for us. Piping hot curry and puttu will be served once we reach back in the evening during our school days. I still remember how eagerly i used to pick up the cilantro leaves and collect it on my plate. It just tasted awesome. Finally after many trials I attained the skill to make puttu and I decided, this is the time to prepare my favorite curry .Though it doesn't taste as tasty as my ammas preparation, my hubby loved it and his compliments resulted in this upload. Though you will find this post really lengthy once you start making the dish you will find it soo very easy.

Recipe Tags

  • Veg
  • Everyday
  • Kerala
  • Accompaniment
  • Healthy

Ingredients Serving: 3

  1. chickpea - 1/2 cup
  2. salt to taste
  3. water as needed
  4. To grind: coconut grated - 1/2 cup
  5. coriander powder/malli podi/dhania ppowder - 1-2 tsp
  6. Red chilli powder/mulagu podi/lall mirchi ka powder - 1 tsp
  7. Ginger/adrak.inji - 1 tsp
  8. garlic - 5-7 pods
  9. onion - 1/2 of a medium sized one
  10. For tempering/tadka/seasoning : oil - 2 tsp
  11. Mustard seeds - 1 tsp
  12. onion - 1/2 of a medium sized one
  13. tomato - 2
  14. To garnish : coriander leaves/cilantro - 2-3 tbsp

Instructions

  1. Wash and pressure cook the chick pea and keep it aside. Now in a mixie jar take all the ingredients given under 'to grind' and make a coarse paste out of it and keep it aside.
  2. Take a pan and do the tempering using the ingredients given under 'for tempering'. Let’s start by heating the oil.
  3. Once it’s hot add in the mustard seeds. Once it pops up add in the onions and sauté till they attain a brown color
  4. Time to add in the chopped tomatoes. Saute for few second till they are soft.
  5. Now add in the rough paste and saute for 3-5 minutes.( in between if it sticks to the cooking vessel add few spoons of water). Now goes in the cooked chickpeas. Give them a good toss.
  6. Pour in needed amount of water according to your gravy need. Stir well.Add in salt to taste. Bring it to a boil. Once it starts bubbling add in the chopped cilantro/coriander leaves. Do a taste test and turn off the flame.
  7. Enjoy with puttu or steamed rice cake or even with piping hot steamed rice.

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