Puttu and Kadala curry is a favourite combination for keralites. Kadala is the malayalam term for chick peas or garbanzo beans. The
customary way of making Kadala curry is by grinding fried coconut with
coriander powder, chilli powder and turmeric. I will give that nadan kadala recipe
in another post since it’s a classic recipe. This is not the standard brown
kadala curry. I prefer a different recipe with Kabuli channa or white kadala.
KADALA CURRY
Ingredients:
- White Kadala – 1 cup
- Turmeric – ¼ tsp.
- Salt – to taste
- Oil- 2 tbsp.
- Mustard seeds – 1 tsp
- Dry red chillies – 2
- Curry leaves – 2 sprigs
- Onion – 2 medium
- Green chillies -2
- Garlic – 5
- Ginger – 1 inch pc
- Turmeric powder – ¼ tsp
- Chilli powder – 1 tsp
- Coriander Powder – 2 tbsp
- Tomato -1
- Garam masala – ½ tsp
- Coconut bits- 1 tbsp
- Thick Coconut milk – ½ cup
- Ghee – 1 tsp
Method of Preparation:
- Soak the kadala for eight hours or overnight.
- Pressure cook the kadala in enough water with salt and turmeric on medium fire for four whistles. Drain the water and keep aside for gravy.
- Heat oil, add mustard seeds. When they crackle, add dry chillies and curry leaves. Add chopped onion, ginger, garlic and slit green chillies. Sauté till the onion starts to brown. On low flame, add coriander powder, chilli powder and turmeric powder. When the masalas are cooked add the chopped tomato and salt. Cook till oil clears.
- Add the cooked kadala and garam masala. Mix well. Add 2 cups of the kadala water kept aside from the pressure cooker. Take ¼ cup of cooled kadala with its water and grind to form a fine paste. Add this into the kadala curry so that it thickens.
- Add ½ cup of thick coconut milk. And mix well. Check the salt. Do not boil.
- Fry coconut bits and curry leaves in ghee and pour over the curry.
Additional Tips:
- This goes very well with chappathi. I add potatoes and coriander leaves when i make it as a chappathi side dish.
- Adjust thickness of gravy with more or less coconut milk.
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