Kadala curry is a famous dish from Kerala. It is served as a breakfast item in kerala along with Puttu or Aappam. The coconut flavor is more intense in this gravy. If you feel like there is too much coconut, you can reduce the amount that is used. I usually make this as a side-dish whenever I make aappam at home. It goes so well together!
Let’s see how to make this Kerala specialty..
|Servings : 4||Prep time: 10 mins Cook time: 30 mins|
|Black Chickpeas||3/4 cup|
|Finely chopped Onion||1.5 cups|
|Green chilles(Slit lengthwise)||2|
|Copra coconut (Koparai thengai)||2 tbsp|
|Red chilli powder||1 tsp|
|Turmeric powder||1/4 tsp|
|Dry Red Chillies||3|
|Curry leaves||1 stalk|
To Roast and Grind:
|Grated coconut||1 cup|
|Coriander seeds||2 tbsp|
|Fennel seeds||1 tsp|
|Star anise||1 petal|
|Black Pepper||1 tsp|
- Soak the Black chickpeas for at least 8 hours and cook for 5-6 whistles in a pressure cooker.
- Dry roast the ingredients under ‘To Roast and grind’ table. Roast the coconut separately until it is browned. Do it at a medium flame.
- Let them cool completely and grind them to a paste by adding little water.
- Heat a pan and add oil followed by mustard, red chillies, curry leaves and copra coconut. Fry till the copra coconut is slightly browned.
- Now add the onions and green chillies and fry until the onions are cooked.
- Add the turmeric, red chilli powder and salt.
- After the masala gets cooked, add the cooked kadala along with the water to the onion mixture.
- Let it come to a boil and add the ground masala paste. Mix well and let the gravy simmer in a medium-low flame.
- Switch it off when the desired thickness is obtained. The gravy thickens further when it cools down so plan accordingly.
- Serve this Kerala style kadala curry with Puttu, Aappam, Idiyappam or even Dosa and enjoy 😀
– Use coconut oil in the recipe for a more authentic flavor.
– You can also use fresh coconut pieces if you do not have Copra coconut.