Kadala Curry (for Puttu, Appam, Idiyappam, Chapati, ..) - A delicious main curry in Kerala cuisine !!
For kadala (chickpeas):
Please use same measuring cup to measure kadala & water.
1 cup / 200 ml kadala / black chana (Indian standard measuring cup of 200 ml / 8 oz capacity)
3 cups water
½ teaspoon turmeric powder
½ teaspoon salt
Wash and soak kadala in 3 cups of water for 6 – 7 hours or overnight. In a pressure cooker, add soaked kadala (along with its soaked water, add extra 1 cup water - final water level should be 1 1/2 – inch above the level of soaked kadala), turmeric powder and salt and pressure cook for 25 minutes until done and soft (reduce the heat on high after 3 quick whistle and cook on medium heat for 20 - 23 minutes. Switch off the heat. Allow the cooker to cool naturally). Drain out water.
For the coconut paste:
6 tablespoon coconut, grated
2 tablespoon water
Make a smooth paste of grated coconut with 2 tablespoon water in a small mixer bowl. Keep aside.
1 tablespoon oil
10 shallots / chuvannulli or 1 onion, finely sliced
6 spring curry leaves
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 cup water (200 ml / 8 oz)
Salt to taste (or 1/2 teaspoon)
¼ teaspoon Kerala meat masala powder (optional) or garam masala powder
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and make a smooth paste (spice mix).
Heat oil in a pan. Add sliced shallots / small onions / onions and fry on a low to medium heat until golden color.
Add curry leaves and saute well.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until raw smell goes and water dries up.
Add boiled kadala , 1 cup water (up to the level of kadala) and adjust salt to taste (if required). Cover with a lid and boil on a medium heat for 10 minutes.
When it starts boiling nicely, add coconut paste and meat masala powder. Adjust with 1/4 cup water (50 ml) if required. Coconut gravy should be of pouring consistency / medium thick. If won’t be tasty if the gravy is too thin. Be careful when adding water. Mix all the ingredients well. Do not boil on high heat. Cover with a lid and cook on a low heat for 7 minutes.
For the seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
6 curry leaves
Heat oil in a pan on a medium heat. Add mustard seeds . When they starts splutter, add curry leaves. Fry on a low heat for 1 - 2 minutes until crisp and fragrant. Pour this seasoning over curry. Serve this tasty kadala curry with Puttu, Rotis / Appam / Idiyappam / Brown breads ....