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
- Soak chick peas over night and in the morning cook in a pressure cooker with needed water and salt till tender.
- 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.
- Heat a kadai with coconut oil add mustard to splutter few curry leaves and asafoetida.
- 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.
- Stir till nicely done now add the coconut chunks then add the chickpeas with water.
- Add some more water according to the consistency.
- Then when it nicely boils for some time add the coconut paste and let it cook for another few minutes.
- Now switch off the stove add chopped coriander and serve with puttu.
Notes
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.
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.