Monday, 30 November 2015

Kadala Curry (Black Chick Peas Gravy)

Kadala Curry, is a coconut based spicy curry. Puttu and kadala curry is Keralites favourite breakfast item. so here is recipe for you all to try. 

  • Black Chick Peas / Kadala 1 cup
  • Onion 1 large , chopped
  • Shallots 4nos, sliced
  • Green Chilli 4 slitted 
  • Garlic 4 cloves, sliced
  • Curry Leaves 2 sprig
  • Turmeric Powder 1/2 tsp
  • Red chilli powder 1 tsp
  • Mustard Seeds 1/4 tsp
  • Sliced Coconut pieces 3 tbsp
  • Dry red chilli 2 nos
  • Coconut oil 
  • Salt
To roast and grind
  • Coconut 1 cup, grated
  • Shallots 2 , sliced
  • Coriander powder 1 tbsp
  • Fennel Seeds 1/4 tsp
  • Cardamom 2
  • Cinnamon Stick 1 
  • Star Anise 1 petal
  • Black Pepper Corns 1/2 tsp

Soak the chick peas / kadala overnight and cook in pressure cooker till soft with chopped onion, sliced garlic, green chilli, 1/4 tsp turmeric powder, 1 tsp red chilli powder and salt. After the first whistle , reduce the heat to medium and cook for 4 or 5 more whistles. Keep it closed till the pressure goes. 

Meanwhile heat 1 tsp oil in a pan and add the grated coconut saute for 2 minutes, then add whole spices and sliced shallots. Roast until it turns brown. Add 1/4 tsp turmeric powder and coriander powder and saute for few seconds. Switch off flame and keep aside to cools down. Then grind and make a fine paste. 

In a sauce pan heat some oil and splutter mustard seeds. Now add the sliced coconut pieces saute until they turn down. now add sliced shallots saute till it became crispy. Add dry red chilli and curry leaves. Now add cooked kadala/ brown chick peas and ground coconut mix. Combine well. Let it boil in low flame until the gravy achieves thick consistency. Check salt if need add accordingly. Switch off and serve hot with Puttu, appam , rice or chapatti. 

NB: The gravy thicken a bit after sometime, so adjust the water accordingly. If you like coriander leaves in this add chopped coriander leaves. Enjoy cooking..

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