Kerala Style Kadala Curry
Ingredients
- 3 cup Black Chickpeas soaked overnight
- 1 cup Grated Coconut
- 1 Potato (Sliced)
- 1/4 cup Coconut Slices
- 1 Onion (Sliced)
- 4-5 Garlic
- 1/4 teaspoon Turmeric Powder
- 2 teaspoon Chilly Powder
- 2 teaspoon Coriander powder
- 2-3 Dry Red chillies
- Oil & Salt as required
- 1 teaspoon Vegetable masala powder
- 1 teaspoon Mustard Seeds
- a spring Curry Leaves
Instructions
- 1 First of all, heat oil in a pan. Add grated coconut and 2 dry red chillies, and fry until the coconut starts to turn brown.
- 2
Add coriander powder and continue frying until the mixture becomes dark brown and aromatic. Be careful not to burn it.- 3
Once the mixture cools down slightly, add a little water and vegetable masala powder, and grind it into a thick paste. Set aside.- 4
In a pressure cooker, add black chickpeas (kadala), chopped potato, onion, garlic, sliced coconut, turmeric powder, chilli powder, salt, and enough water.- 5
Mix everything well and pressure cook until the chickpeas are soft (about 4–5 whistles, depending on the chickpeas).- 6
Once cooked, add the ground coconut masala to the cooked mixture and stir well.- 7
Bring it to a gentle boil and let it simmer for a few minutes until the curry thickens slightly.- 8
For tempering, heat oil in a small pan. Add mustard seeds, and when they start to crackle, add curry leaves and a pinch of red chilli powder. Pour this over the curry.- 9
Kadala Curry is best served with Appam or Puttu. - 2
