Kerala Style Kadala Curry (Thenga Varutharacha Kadala Curry)
A delicious curry, made of dried chick peas, dry roasted spice and coconut paste. Goes well with Puttu, Appam, Idiyappam, Pulao … Basic recipe adapted from ‘’Vishishta Pachakam by Ummi Abdulla’’.
Serves: 3 - 4
1 cup boiled kadala
1 cup dried chick peas (kadala – black color) (145 g or standard measuring of 200 ml capacity)
½ teaspoon salt
¼ teaspoon turmeric powder
Wash and soak kadala in 2 ½ cups of water for 8 – 10 hours or overnight. Add salt, turmeric powder and pressure for 25 minutes or until done and soft (reduce the heat from high to medium after 3 rd whistle and cook for 20 minutes). Switch off the heat. Allow the cooker to cool naturally. Reserve ¼ cup (50 ml) stock.
For the paste:
1 teaspoon oil
1 cup (60 – 75 g or 4 – 5 tablespoon) grated coconut
10 shallots (chuvannulli / small onion), sliced
1 teaspoon red chilli powder
2 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon peumjeerakam / fennel/ saunf
2 cinnamon sticks, 2 – inch in size
½ teaspoon jeera (cumin seeds)
In an iron kadai, heat oil. Dry roast all the above ingredients on a medium to low heat until golden brown and fragrant. Make a smooth paste (sprinkle 2 tablespoon water when making paste in a mixer). Keep aside.
1 tablespoon oil (or up to 4 tablespoon)
10 shallots (chuvannulli / small onion), thinly sliced
3 green chillies, cut into small circles
2 teaspoon ginger – garlic paste
1 tomato, cut into thin slices
6 curry leaves
Boiled kadala (chick peas)
50 ml (1/4 cup) water
½ teaspoon salt (or to taste)
In a pan or kadai, heat 1 tablespoon oil (or up to 4 tablespoon). Add sliced small onion and fry till golden color on a medium to low heat.
Add green chill and fry for 2 – 3 minutes.
Add ginger – garlic paste. Stir well for 2 – 3 minutes or until the raw smell goes.
Add thinly sliced tomato, curry leaves and boiled kadala (along with ¼ cup stock). Mix well and cook on a medium to low heat for 8 minutes.
Add coconut paste, 50 ml water and adjust salt to taste. Gravy should be of pouring consistency. Cover with a lid and cook on a medium to low heat for 8 – 10 minutes or until slightly thickens / fragrant / golden brown in color. Serve with Puttu / Appam / Idiyappam …