KADALA CURRY/ KERALA STYLE CHICK PEAS CURRY

      Indian menu is a wonderful combination of all nutrients with a perfect balance.  While pondering deep into the traditional cooking, menus have followed a strict regime with a combination of Carbohydrates, Protein, Vitamins and Minerals.  And the great Puttu served with Kadala Curry/Green Moong Bean Curry and Bananas in deep sense fit into the chart as perfectly as it is.
     The aroma of Puttu and Kadala Curry always takes me into a nostalgic lane filled with memories of tastes, flavours and places.  I can proudly say only a Malayalee or a Puttu lover can appreciate the real taste of Puttu.  I have heard quite a number of people saying, how to eat this Puttu, then obviously they haven't eaten this dish before or doesn't know the real knack of eating it - Eating in a Nadan Style. Ya, as such Puttu is a bit dry dish, but the meticulous method of perfecting the rice powder reflects a lot in soft textured Puttus.  But when Puttu combined with its perfect match Kadala Curry/ Green Moong Beans Curry /Bananas, it turns out to be a delicacy.
     This is a Varutharacha Kadala Curry, where all the spices & grated Coconut are roasted in Coconut Oil, and then it is ground into a paste and added to the cooked Chick Peas. This Kadala Curry is quite flavourful and spicy.  It goes well with Puttu, Idiyappam, Appam, Chapathis, Rotis and even with Rice.


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine - Kerala (South India)
Recipe Type - Curry
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Soaking Time - 8-10 Hours/Overnight

Preparation Time - 5 -10 Minutes
Cooking Time - 20 - 30 Minutes

 

 HOW TO COOK KADALA CURRY/ KERALA STYLE CHICK PEAS CURRY

 INGREDIENTS :

Black Chickpeas - 1 Cup

Onion - 1 No.
Shallots - 4 -6 Nos.
Green Chillies - 3 Nos.

Tomato - 1 No.

Garlic - 5 Cloves

Ginger 1" - 1 Piece
Curry leaves - a Sprig
Turmeric powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Mustard seeds - 1/2 Tspn
Dry Red Chillies - 2-3 Nos.
Coconut oil - 2 Tbspn
Salt - To Taste

Sugar - a Pinch

Grated Coconut - 1 Cup

Curry Leaves - a Sprig

Oil - 1 Tbspn

Spices :

Coriander seeds - 1- 2 Tbspn 

Dry Red Chillies - 2-3 Nos.

Fennel seeds - ¼ Tspn

Cardamom - 2 Nos.

Cloves - 3 Nos.

Cinnamon 1" Stick - 2 Nos.

Pepper Corns - 1/2 Tspn

Star anise - 1 Petal

 

METHOD :

To Cook the Chickpeas:

To Roast & Grind: 

• Heat Oil in a pan, splutter all the ingredients mentioned under 'Spices' until aromatic.
• Saute chopped Shallots until translucent.
• Add Curry Leaves and give a quick stir.
• Finally, add grated Coconuts and fry them until it turns into slightly golden colour.
• Allow this mix to cool down and then grind this into a fine paste.

For Kadala Curry/Kerala Style Chickpeas Curry:

• Pound Ginger and Garlic coarsely.
• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Onions, Shallots, Green Chillies and saute it until it turns translucent.
• Saute coarsely ground Ginger-Garlic paste until fragrant.
• Add Turmeric Powder, Red Chilli Powder and fry it until the raw flavour goes.
• Add finely chopped Tomatoes and cook them until turn soft.
• Mix all the above ingredients, and saute it until oil separates from the masala.
• Add cooked Chickpeas to the Masala with a dash of Salt.
• Pour in the finely ground paste to the above mix and allow it to boil in a very low flame.
• Cook this in low flame until it reaches the desired consistency.
• Serve this Kadala Curry along with any dish of your choice.
• Kadala Curry can be accompanied along with Puttu, Idiyappam, Appam, Chapathi or Rice.