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Saturday, 6 February 2016

Kerala Kadala Curry / The Chickpeas Curry With Coconut Milk

Kadala curry or chickpeas curry – An ideal combination for puttu and appam.

Kadala curry can also be served with steamed rice, chapatti, puri, etc. but still I love to have this with puttu. I think, like me  puttu and kadala curry is the most favourite breakfast dish for malayalees. 

My last post was about puttu and here me sharing one healthy and wonderful side dish for it.

Kadala curry is prepared in many distinctive ways based on how the coconut is added to it.  The coconut can be added in the form of coconut paste, roasted coconut paste(thenga varutharachatu), and also the coconut milk. Today, I am sharing a chickpeas curry recipe with coconut milk.

I have added some chickpeas paste in order to thicken the gravy. If you don't like thickening, please avoid this step.


OK, let us go. Hope you will enjoy it.

Kadala Curry Recipe

Author: Anju Aneesh
Recipe type: Side dish
Serves: 4 to 5
Soaking time: 8 hours / Preparation time: 15 minutes / Cooking time: 30 minutes

Ingredients

  • ¾ cup Chickpeas / Kadala / Whole Bengal gram
  • 1 big onion, copped
  • 1” piece ginger
  • 5-6 garlic cloves
  • 3 slit green chilies
  • 3 teaspoon coriander leaves
  • 1 teaspoon chili powder
  • ½ teaspoon turmeric powder
  • ¾ teaspoon garam masala
  • 2 tablespoon oil


For seasoning

  • 2 tablespoon oil
  • ½ teaspoon mustard seeds
  • 2 dried red chilies
  • 1 spring curry leaves


Direction of preparation of kadala curry

  1. Wash and soak chickpeas overnight.
  2. Pressure cook the chickpeas with 3 cups of water and reserve.
  3. Heat oil in a Kadai or wok and saute onion, green chilies, ginger and garlic till the onions became light brown in colour.
  4. Add and saute dry spices until the raw smell leaves.
  5. Meanwhile grind ¼ cup cooked chickpeas in a mixer grinder and keep aside.
  6. Add remaining chickpeas in the kadai and cook till it reduces to half.
  7. Pour coconut milk and ground chickpea paste and cook till the gravy thickens.
  8. To prepare seasoning, heat oil in a small pan, splutter mustard sees, throw curry leaves and dried red chilies. Saute for one or two seconds. Switch off the stove and immediately pour everything on the top of the curry and serve hot.

 

Let us go the step by step preparation of kadala curry


  1. Wash and soak chickpeas overnight.
  2. Pressure cook with 3 cups of water. After the first whistle, turn the flame to low-medium, then wait for another two to three whistles and turn off the stove. Once the pressure settles down, open the lid and keep aside.
  3. Heat oil in a Kadai or wok and sauté onion, green chilies, ginger and garlic till the onions became light brown in colour.
  4. Add and sauté dry spices until the raw smell leaves.
  5. Meanwhile grind ¼ cup cooked chickpeas in a mixer grinder and keep aside.
  6. Add remaining chickpeas in the kadai and cook till it reduces to half.

  7. Pour coconut milk and ground chickpea paste and cook till the gravy thickens.
  8. To prepare seasoning, heat oil in a small pan, splutter mustard sees, throw curry leaves and dried red chilies. Saute for one or two seconds. Switch off the stove and immediately pour everything on the top of the curry and serve hot.

My notes on kadala curry

  1. The chickpeas have to be soaked overnight for easy cooking.
  2. You can avoid chickpeas grinding stage. This is to thicken the gravy. If you avoid this also, the taste will be the same.

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