Kadala curry is a delightful dish from Kerala Cuisine. A Kerela breakfast menu will not be fulfilled without the great Puttu – Kadala Curry Combo. You may serve this Kadala Kari with appam, idiyappam & dosa. You may come across a variety of recipes, this is one of an authentic method.
Health Benefits of Kadalai
Kadalai or Black Chick Peas is rich in vitamins, minerals and fiber. As it is a good source of protein it could replace meat. High amount of protein and fiber in Black chick peas helps to control your appetite and so helps in weight management.
Chick Peas have low glycemic index and so helps in managing blood sugar levels. Because of its high amount of fiber, Chick Peas improve digestion. Regular intake of Chick Peas may also helps to cure iron deficiency. Chick Peas has lot more health benefits worth enough to include in our weekly meals.
About Kadala Curry
Kadalai Curry is one of the authentic recipes from Kerala Cuisine. It goes well with all varieties of puttu, appam, dosa and idiyappam. Dry roasted coconut will give a unique taste and flavor to the curry.
To get a creamy delicious version of kadala kari, add coconut milk. I have given a simpler yet delicious version of the dish.
Ingredients
- Kala Channa or Kadalai – 200gms
- Shallots – 15 nos.
- Onion – 1
- Tomato – 1 (optional)
- Ginger – 1 inch piece
- Grated Coconut – 1/2 cup
- Chili Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Garam Masala Powder – 1/2 teaspoon
- Curry Leaves
How to make Kadala Curry?
Soak Kadalai/ Kala Channa for 8 hours. Remove the water and wash Channa thoroughly. Add water, salt and Channa in a pressure cooker. Cook for 5 to 6 whistles or till mushy. Keep it aside.
Dry roast grated coconut in a medium flame till golden brown. Add chili powder, coriander powder and garam masala powder into roasting coconut. Mix well for 20 seconds in medium flame. Let it cool completely and grind into a fine paste.
Heat coconut oil in a pan. Add finely chopped shallots, onion & grated ginger. Saute till golden brown. If you are adding tomato (slight sour taste), add tomato puree now. Saute till the raw flavor vanishes.
Now add coconut paste and saute for a minute. Then add pressured cooked Kadala into the curry. Mix well and add salt to taste. Let the curry boils well in a medium flame.
Adjust consistency with hot water. If you want more richness to the curry, then add coconut milk to adjust consistency.
Fry finely chopped onions & curry leaves in coconut oil and pour this seasoning onto the curry. Serve hot with any type of Puttu.
Our Puttu Recipes…
How to cook Kala Channa?
Soak Channa for at least 8 hours or overnight. But if you forget to soak channa don’t worry. In a pressure cooker, add Channa and hot boiling water and close the lid with whistle. Keep it aside for 2 hours. Our Channa is now ready to pressure cook.
Cook Channa for 5 to 6 whistles. Once the pressure released itself, take Channa between your finger and press. It should be mushy. If not, cook for another 2 whistles.
Tips to get a good consistency
Roasted coconut paste and coconut milk will give a nice texture to the curry. You may grind a handful of cooked Channa in a mixer grinder. Add it to the curry to get more thicker consistency.
Recipe Card
Kadala Curry
Ingredients
Instructions
Soak Channa for 8 hours and pressure cook till mushy. Keep it aside.
Dry roast grated coconut till golden brown. Add chili powder, coriander powder & garam masala powder and roast together for 20 seconds. Let it cool completely and grind it to a fine paste.
Heat oil/ coconut oil in a pan. Add finely chopped shallots, onion & grated ginger and saute till golden brown.
If you like a slight tangy taste, then add tomato puree at this stage and saute for 2 minutes.
Now add grounded coconut paste and saute for 5 minutes in medium flame.
Then add pressure cooked Channa and let the curry boils for 5 minutes.
Adjust consistency by adding hot water. To give more richness to the curry, add coconut milk instead of hot water.
Finally, fry finely chopped onions & curry leaves in coconut oil and pour onto the curry.
Serve hot with puttu, idiyappam, dosa or with appam.
Note
A must try recipe from Kerala, worth enough to take place in breakfast combos.
