South Indian Curry
Kadala curry is a spicy gravy-based curry recipe made with black chickpeas and coconut. It is a purpose-based curry and is served specifically with Kerala puttu and hence it is also known as puttu kadala curry. It is very simple and easy to make and more importantly can also be served as a side dish to chapati and dal rice combination. It goes perfectly well.
2 cups brown kondaikadalai / kala chana
1 tbsp ginger garlic paste
1 cup onion, chopped
1 green chilli, slit
1 tomato chopped
3/4 cup coconut, grated
1/4 tsp chilli powder
¼ tsp turmeric powder
3 tsp coriander powder
1 tsp garam masala powder
2 tbsp oil
1 tsp mustard seeds
pinch of hing
Few curry leaves
Soak chana overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water.
Heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste.
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add onions, curry leaves, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
Add tomatoes, ginger-garlic paste, and sauteuntil tomatoes become mushy.
Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tablespoon of water and cook.
Then add the cooked Kadala along with the water. Add the ground coconut paste and cook for a few minutes.
Take a ladle of cooked chana, grind it to a coarse paste and add it to the gravy along with Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
Finally, Garnish with coriander leaves and serve hot with chapati or dosa.
- If you want a spicy kadala curry, you can add some slit green chillies while cooking the kadala / chana.
- Instead of coconut, you can add ¼ cup of coconut milk for rich flavour.
- Mash or grind few cooked chana to get thick creamy consistency.