By: Toshita Sahni
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Kadala curry is a flavourful Keralite preparation of black chickpeas (channa). It is typically paired with puttu, appam, idiyappam or parotta.
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This curry derives its aromas from coconut and Kerala garam masala powder. The latter is generally made by grinding spices like fennel, mace, cinnamon, clove and nutmeg.
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Kadala curry is a wholesome Kerala-style dish that you can easily make at home. Here's a simple recipe for you to follow:
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½ kilo black channa
1 big coconut, grated
1 cup shallots
6 whole dried red chillies
1 tbsp coriander seeds
2 sprigs of curry leaves
4 green chillies, slit
3 tbsp coconut oil
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8-10 garlic cloves
2-inch ginger
1 tsp mustard seeds
2 onions
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp Kerala Garam masala
Salt to taste
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Soak the channa overnight and boil until cooked through. Save the stock and set aside.
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Add 1 tbsp coconut oil to a thick-bottomed tawa on low flame. Roast shallots, curry leaves, ginger and garlic for 2 minutes. Keep them to the side of the tawa.
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Next, roast the coriander seeds and whole red chillies for a minute. Set aside. Finally, add the grated coconut to the tawa and lightly roast for around 5 minutes.
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Mix all the ingredients on the tawa and roast together for 2 minutes. Allow this mixture to cool and later grind with a little water to form a fine, smooth paste.
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In a kadhai/pot, add 2 tbsp coconut oil, mustard seeds, curry leaves, green chillies and sliced onions. Cook until the onions turn translucent.
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Add turmeric, red chilli and Kerala garam masala powder. Mix well and then add the paste prepared earlier. Stir for around 2-3 minutes on medium flame.
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Add the boiled channa and combine the ingredients. Add around 3 cups of hot water or the stock saved earlier to the vessel.
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Add salt to taste and stir thoroughly. Cover the vessel partially and let it cook on low flame for approximately 15 minutes. Enjoy the kadala curry hot!
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For more must-try Kerala recipes
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