Kadala Curry is a very popular dish in Kerala ( a state in India ), it's mostly served with puttu ( a steamed dish made with rice flour ). We use brown chickpeas ( it's more nutritious than the white variety ) for this curry, and it's cooked in a coconut based gravy. The flavor is very distinct and it tastes equally good even with idlis and dosas..
Need To Have
- Brown Channa/ Kondakadalai/ Chickpeas - 1 cup
- Onions - 2, chopped
- Tomatoes - 2, chopped
- Ginger - 1" piece
- Garlic - 4 cloves
- Curry Leaves - 10
- Chopped Coriander - 2 tablespoons
- Mustard Seeds - 1/2 teaspoon
- Dried Red Chilly - 1
- Grated Coconut - 1 tablespoon
To Grind
- Grated Coconut - 1/2 cup
- Coriander Seeds - 11/2 tablespoons
- Red Chilly Powder - 1 teaspoon
- Garam Masala - 1/2 teaspoon
Method
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Roast the coriander seeds given under ' to grind ', till it changes color, then add the grated coconut and toast for another minute, till it becomes dry, then add the chilly powder and garam masala, mix and remove. Cool and grind this into a smooth paste. Also make a paste with the ginger and garlic and keep.
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Soak the chickpeas overnight and pressure cook it, it should be soft when you press it between the fingers. Heat some oil, add the mustard seeds, when it starts spluttering, add the red chilly and grated coconut and saute for a minute.
Now add the ginger-garlic paste and saute till the raw smell goes away. Add the onions and saute for 2 minutes, add the chopped tomatoes and saute till it turns mushy.
Add the cooked chickpeas, ground paste and about a cup of water, mix everything and cook for 5 to 7 minutes. Add the curry leaves and chopped coriander and remove.
Note
Brown chana/ chickpeas, when cooked will always hold it's shape, and it takes longer time to cook than the white one, soaking it overnight or for 10 to 12 hours is essential.
We can use coconut oil for cooking, it gives a nice flavor.
Garam Masala is a blend of Indian spices, available in Indian groceries.
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