KADALA CURRY

This recipe for Kadala curry is so easy to make! If you haven’t heard of this dish, it’s a recipe that hails from Kerala, a south Indian state, where coconuts are aplenty. This brown chickpea coconut curry is a very popular dish typically served with puttu.

INGREDIENTS:

Brown chickpeas - 1 cup

Onion - 1

Coriander seeds - 2 1/2 tbsp

Red chili - 4

Garlic - 2 slices

Grated coconut - 1/2 cup

Curry leaves

Salt

Turmeric powder - 1/4 tsp

Garam masala - 1 tsp

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

METHOD:

1. Soak the chickpeas in water for 8 hours.

2. Pressure cook the chickpeas by adding 2 cup water and turmeric powder for 5 whistles.

3. For Masala: In a pan heat oil then add coriander seeds, red chili, curry leaves and garlic. When the coriander seeds become light brown add grated coconut. Fry until the coconut gets brown color. Grind this mix with 2 tbsp cooked chickpeas to a fine paste.

4. In another pan heat oil and splutter mustard seeds.

5. Add chopped onion, curry leaves and fry it.

6. Add cooked chickpeas, grounded paste, salt, and garam masala.

7. Cook it for 5 to 7 mins. Garnish the curry with coriander leaves.