Kadala Curry (for Puttu, Appam, Idiyappam, Chapati, ..) - A delicious main curry in Kerala cuisine !!
Serves: 3 - 4
For kadala (black 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
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 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.
1 tablespoon oil
10 shallots / chuvannulli or 1 onion, finely sliced
6 curry leaves
6 garlic cloves, chopped and crushed
1 tomato (1 big size or 2 small size), chopped
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 1/2 teaspoon coriander powder
1 cup water (200 ml / 8 oz)
Salt to taste (or 3/4 teaspoon)
1/2 teaspoon garam masala powder (or a mix of 1/4 teaspoon clove powder, 2 pinches cardamom powder, 1/4 teaspoon nut meg powder and 1/4 teaspoon cinnamon powder)
6 tablespoons grated coconut (make a paste of grated coconut with 1/4 cup water in a small mixer bowl).
1 tablespoon chopped coriander leaves
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 crushed garlic cloves and fry for 2 - 3 minutes until light golden in color.
Add chopped tomatoes and fry on a medium heat for 5 - 7 minutes until it's well blended with spices and paste like consistency.
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. Sprinkle garam masala powder or homemade spice mix. Cover with a lid and boil on a medium heat for 10 minutes.
Now add grated coconut paste and chopped coriander leaves. Mix all the ingredients well. Cover with a lid again cook on a low heat for another 10 minutes.
For the seasoning :
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1 spring curry leaves (6 nos)
For seasoning :
Heat oil in a pan . Add mustard seeds. When they start crackle, add cumin seeds. Fry on a low heat for 30 seconds until fragrant. Add curry leaves. Saute for 2 - 3 minutes and pour this seasoning over kadala curry. Serve with appam / chapati / puttu / idiyappam ...