Monday, 15 September 2014

Kerala Kadala Curry !



Hi All,

Kerala Kadala curry or Kondakadala curry is a famous dish of Kerala which is often served with puttu or Appam. I love the appam and this kadalacurry combo and can eat unlimited :)

This dish is slightly different from punjabi channa or chole masala where tomatoes and onions forms the gravy whereas here coconut plays the main role along with mustard, curry leaves and dry chillies bringing the south indian flavor to it. This can be prepared with both black and white chickpeas.



INGREDIENTS

English
Tamil
Telugu
Quantity
To cook chick peas
Chick peas
Kondakadalai
kabulichanna
200 gms
Red chilli powder
Milagai podi
Kara Podi
1 tsp
Turmeric powder
Manjal Thool
Pasupu
1/2 tsp
Coriander powder
Dhaniya Podi
Dhaniya Podi
1 tsp
Salt
Uppu
Uppu
As needed
Water

To fry and make a paste
Cinnamon
Pattai
Dalchini Chekka
2 Nos
Cloves
Lavangam
Lavagam
4 Nos
Fennel Seeds
Sombu
Sopu
1 tsp
Coriander Seeds
Dhaniya
Dhaniya
1 tbsp
Pepper corns
Milagu
Miriyalu
1 tsp
Green Chillis
Pachai Milagai
Pachi Mirapakaya
2 Nos
Garlic
Poondu
Vellullli
4 cloves
Ginger
Inji
Allam
1 inch piece
Onions
Vengayam
Ullipaya
1 medium
Coconut
Thengai
Kobbari
1 cup
Salt
Uppu
Uppu
As needed
To Temper
Oil
Ennai
Nune
1 tbsp
Mustard
Kadugu
Aavalu
1/2 tsp
Cumin Seeds
Seeragam
Jeera
1/2 tsp
Dry Chillies
Vara  Milagai
Endu Mirapakaya
2 Nos
Onions
Vengayam
Ullipaya
1 medium
Red chilli powder
Milagai podi
Kara Podi
1 tsp
Turmeric Powder
Manjal Thool
Pasupu
1/2 tsp





STEPS
  • Soak channa overnight with enough water.
  • Chop one onion finely and another one roughly. Grate the coconut and keep ready. Cut few pieces of coconut finely for tadka.
  • In a pressure cooker, add the soaked channa, salt, 1 tsp red chilli powder, 1 tsp coriander powder, a pinch of turmeric and enough water to immerse the channa.
  • Let it cook for 2 whistles and the lower the flame and keep for 5 minutes and then turn off the stove.


  • Meanwhile when the channa is getting cooked in the cooker, prepare the paste.
  • Heat a pan and add very litttle oil and add the ingredients shown for making paste except the coconut. Saute them till onions becomes soft
  • Then add the grated coconut and saute for 3 - 4 minutes until a nice aroma wafts. Turn off the stove and let it cool.



  • Once the mixture is cooled, grind it to a fine paste with very little water.



  • By now, the steam should be released in the cooker and the paste is also ready. 
  • Heat a pan/vessel and add 1tbsp oil to it. Add mustard seeds, Jeera, broken dry chillies, curry leaves (i didnt have curry leaves) and the small coconut pieces and saute for two minutes.
  • Add finely chopped onion and saute unti they turn translucent.
  • Then add the chilli powder and turmeric. (you can also add tomatoes for a tangy taste)



  • Now add the ground paste to the cooked channa and mix well.
  • Combine the tempered/sauted onions and the cooked channa and let it cook for 2 minutes and turn off stove.
  • If you have added very less water to cook channa, after adding the paste and the sauted onions the gravy might be very thick , so adjust water accordingly as the consistency u prefer.




  • You can also prepare the same curry with white channa (chick peas). Serve with roti, naan, puttu, kerala parota or rice. 



See you again with another wonderful recipe.

With Love,




No comments:

Post a Comment