Kadala curry recipe/Kerala style Kadala Curry recipe

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One of the easiest yet tasty dish I learnt after I relocated to this beautiful God’s own country 🙂 Kadala curry goes super well with puttu or vellappam/Aapam . Not only these two but it goes with almost every South Indian breakfast  recipes. Like dosa, Idli, chapathi, Poori etc… Its just perfect 🙂

Kadala curry methods of making differ from one person to other. Some make it with very little coconut and some add coconut more and hence the colour changes accordingly.  The recipe is made by using, black channa as a main ingredient and rest are the basic ingredients we use in our kitchen.

I have also added few broken cashews while grinding the masala to give it a thick and creamy consistency. You can skip if you do not like to add them.

Ingredients:

Measuring used – 1 cup=250ml

Other ingredients:

Black Channa/Kadala – 1 cup

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Salt to taste

For the masala paste:

Tomatoes – 1 large (roughly chopped)

Onion – 1 medium (roughly chopped)

Garlic – 4 flakes

Ginger – 1″

Clove – 3

Cardamom – 3

Cinnamon – 1″

Fennel seeds – 1 tsp

For coconut paste:

Grated coconut – 1/2 cup

Water as required

Cahews – 4

For tempering:

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – 1 spring

Dry Red chilli – 2

Method:

Part 1 : Cook channa with spices

Part 2 : Grind tomato paste and coconut paste separately

Part 3 : Cook channa with tomato paste

Part 4 : Add Seasoning

Part 1: Cook Channa with spices

  1. Soak the washed channa overnight
  2. You will notice that the channa has doubled in size
  3. Transfer it in a pressure cooker
  4. Add turmeric powder, red chilli powder and coriander powder
  5. Add salt
  6. Mix well and pressure cook it for 4 to 5 whistles
  7. Wait till the pressure drops completely before opening

Part 2 : Grind tomato and coconut paste

  1. Meanwhile let us grind these two pastes and keep them ready till next
  2. For tomato paste, in a mixer jar, add chopped tomatoes, onions, ginger, garlic,cloves, cardamom, cinnamon and fennel seeds
  3. Grind this into a smooth paste and set aside
  4. For coconut paste, In a pan, dry roast the grated coconut till it turns brown.
  5. In a mixer jar, add roasted coconut, cashews and 1/2 cup warm water and grind this to a smooth paste and set aside

Part 3 : Cooking channa with tomato paste

  1. Once the pressure cools down completely open the cooker lid
  2. Check if the channa is cooked. If not you have to pressure cook it for more time and then continue with the recipe
  3. Add tomato paste to this and place it on the gas stove
  4. Bring this to boil on medium flame
  5. Now add ground coconut paste to this and mix everything till incorporated well
  6. Bring the mixture to boil and let it boil for few more minutes

Part 4 : Seasoning

  1. In a small pan, add coconut oil and allow it to heat
  2. Once hot, add mustard seeds and allow them to crackle
  3. Add curry leaves and allow it to curl
  4. Add dry red chillies.
  5. Top the seasoning on the prepared kadala curry and mix well
  6. Serve this with Dosas, Idli or appam

Tips:

  • You can reduce the amount of coconut to be roasted and ground.
  • You can also skip adding cashews to the ground paste

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8 Comments

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