Kerala Kadala curry is a delicious side dish for puttu/appam/chapati made with black chick-peas and aromatic spices. A popular vegetarian curry delicacy in Kerala cuisine.
Black Chickpeas – 1 cup soaked overnight
Mustard – 1/4 tsp
Fennel – 1/2 tsp
Clove – 2 or 3 no’s
Cinnamon – 1 inch
Ginger – 1 inch peeled
Garlic – 8 cloves
Curry leaves – 1 or 2 springs
Onion – 2 no’s chopped
Green chilies – 2 no’s
Tomato – 2 no’s chopped
Coconut – 1/2 cup grated
Garam masala powder – 1/2 tsp
Coriander powder – 1 tsp
Chilly powder – 1 tsp
Turmeric – 1/2 tsp
Salt to taste
Coconut oil – 2 tbs
Coriander – 1/2 cup chopped
Soak black chickpeas for overnight, Next morning rinse and discard the water in it, Add soaked chickpeas in a pressure cooker add 2 1/2 cups of water, salt to taste and pressure cook for 5 or 6 whistles.
Add ginger and garlic in a blender, blend it to a paste and keep ready.
Dry roast grated coconut until the water evaporates from it, allow it to cool then blend it to a paste and keep ready.
Heat a pan with coconut oil, when it is hot add mustard allow it to splutter, then add fennel, cloves and cinnamon saute for few mins, then add curry leaves chopped green chilies and onion, fry until onions turn translucent.
Now add ginger garlic paste, saute until you get a nice aroma
Add chopped tomatoes, saute until it becomes soft.
Add coriander powder, turmeric, garam masala powder, and chili powder saute for 1 min
Now add coconut paste into, bring it to boil
Add cooked chickpeas along with the water in it. bring it to boil, cook covered for 5 mins.
Garnish with fresh coriander
Aromatic Kerala Kadala Curry is ready to serve.
Enjoy with Appam/Puttu/Chapati.