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Kadala Curry

>> Thursday, June 24, 2010

Being a keralite, I thought to begin with an authentic kerala cuisine, "The Kadala Curry". The main ingredient is Karutha Kadala which is known as Bengal Gram or Black Chick Peas and Kala Chana in Hindi. Kadala curry makes a best combination with Puttu and this is my husband's favourite dish for breakfast.


Black Chick Peas/Kadala (soaked overnight in water) - 1 cup
Onion (sliced) - 1 large
Garlic Pod (chopped) - 3
Green Chillies (sliced) - 2
Tomato (sliced) - 1 medium
Curry Leaves - A few
Grated Coconut  - 1 tbsp
Red Chilly Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Chopped Cilantro - 1 tbsp
Salt - As required


Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt. Heat little oil in a pan and fry grated coconut till golden brown. Remove from pan & keep aside to cool. When it is cooled, grind it until it turns into a fine paste. Now add oil into the same pan and splutter mustard seeds. Add curry leaves, sliced onions and sliced garlic pods. Saute till onions are translucent. Add all the masalas and tomato into it. Saute till tomatoes are cooked well. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes. Garnish with cilantro leaves.

Serve along with puttu, upma, appam, idiyappum or puri as well.


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