kadala curry kerala style recipe /marudhuskitchen

kadala curry kerala style recipe /marudhuskitchen

kadala curry kerala style recipe /marudhuskitchen

kadala curry kerala style recipe /marudhuskitchen

Simple flavourful curry will always be a winning combination for any breakfast or dinner for sure. This kadala curry kerala style recipe is one such winner combination served along with puttu for breakfast or dinner. Its a  super easy and tasty combination to try. The procedure of making this kadala curry differs from region to region and of course the taste also differs. Adding chunks of coconut gives a very interesting bite to the gravy but its optional and can be skipped. The chickpeas should be nicely

kadala curry kerala style recipe /marudhuskitchen

cooked you can mash some of the peas when cooking itself so that it gives thickness and taste to the gravy. The trademark black channa dal only should be used for making this particular kadala curry kerala style recipe. The consistency of the curry can be adjusted according to your wish. Its a great side dish not only for puttu but for chappathi also it will be a great combination. Unique flavour and taste is all because of the coconut oil and therefore you should never miss using this oil for this particular curry.

 

kadala curry kerala style recipe /marudhuskitchen

 

INGREDIENTS:

Black chickpeas/karuppu konda kadala – 1 cup with water(after boiling)
Mustard/kadugu – 1 tsp,Hing -a pinch
Big onions chopped – 1/4 cup
Some curry leaves
Ginger and garlic paste – 1 tbsp
Tomatoes chopped – 1 big
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala -1/2 tsp
Coconut oil – 1 tbsp
Coconut chunks – 1/4 cup
Some chopped coriander

To make coconut paste:

Coconut grated – 1/2 cup
Oil – 1 tsp

METHOD:

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen

1.Soak chick peas over night and in the morning cook in a pressure cooker with needed water and salt till tender.
2.Then in a kadai add a tsp of oil add grated coconut dry roast coconut till golden and this must be ground to a paste by adding water and kept ready.

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen
3.Heat a kadai with coconut oil add mustard to splutter few curry leaves and asafoetida.
4.Add onions and tomatoes and saute till nicely done now add ginger garlic.
then when raw smell goes off add all the powders like chilli,turmeric,coriander and garam masala.

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen
5.Stir till nicely done now add the coconut chunks then add the chickpeas with water.
6.Add some more water according to the consistency.

kadala curry kerala style recipe /marudhuskitchenkadala curry kerala style recipe /marudhuskitchen
7.Then when it nicely boils for some time add the coconut paste and let it cook for another few minutes.
8.Now switch off the stove add chopped coriander and serve with puttu.

 

kadala curry kerala style recipe /marudhuskitchen

Prep Time: 8 hours

Cook Time: 45 minutes

Total Time: 8 hours, 45 minutes

sidedish,gravy,curry

SouthIndian

4

kadala curry kerala style recipe  /marudhuskitchen

Ingredients

  • Black chickpeas/karuppu konda kadala - 1 cup with water(after boiling)
  • Mustard/kadugu - 1 tsp
  • Big onions chopped - 1/4 cup
  • Some curry leaves
  • Ginger and garlic paste - 1 tbsp
  • Tomatoes chopped - 1 big
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Hing - a pinch
  • Garam masala -1/2 tsp
  • Coconut oil - 1 tbsp
  • Coconut chunks - 1/4 cup
  • Some chopped coriander
    To make coconut paste:
  • Coconut grated - 1/2 cup
  • Oil - 1 tsp

Instructions

  1. Soak chick peas over night and in the morning cook in a pressure cooker with needed water and salt till tender.
  2. Then in a kadai add a tsp of oil add grated coconut dry roast coconut till golden and this must be ground to a paste by adding water and kept ready.
  3. Heat a kadai with coconut oil add mustard to splutter few curry leaves and asafoetida.
  4. Add onions and tomatoes and saute till nicely done now add ginger garlic.
  5. then when raw smell goes off add all the powders like chilli,turmeric,coriander and garam masala.
  6. Stir till nicely done now add the coconut chunks then add the chickpeas with water.
  7. Add some more water according to the consistency.
  8. Then when it nicely boils for some time add the coconut paste and let it cook for another few minutes.
  9. Now switch off the stove add chopped coriander and serve with puttu.

The gravy consistency can be adjusted according to your need. The chickpeas should be nicely done you can mash some of the peas when cooking itself so that it give thickness and taste to the gravy. Coconut oil is a must for this for exact taste. The coconut chunks added is optional.

 

Other gravy items:

easy paneer curry for chapathi /paneer sabji gravy

pattani masala curry /green peas gravy for chappathi and rice

south indian cauliflower kurma /gobi gravy for chappathi

mushroom gravy for chapathi south indian style/kuzhambu/kulambu

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