Recipe: Yummy Kerala Style Kadala Curry

Kerala Style Kadala Curry. Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Curry Korma? Kadala curry is Kerala style black chickpea curry made using grated fresh coconut and a few spices.

Each household has its own way of making kadala curry. Here is how to make Kerala Kadala Curry Recipe Soak the black chana / kala chana over night in water. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. You can cook Kerala Style Kadala Curry using 30 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kerala Style Kadala Curry

1. You need of Big Brown Chana / chickpeas.
2. You need of Sambar Onions.
3. It's of Green Chillies.
4. It's of Coriander Leaves.
5. It's of Curry Leaves.
6. You need of Ginger Garlic Paste.
7. It's of " Ginger.
8. It's of Garlic.
9. It's of Tomatoes.
10. You need of Mustard Seeds.
11. It's of Cumin Seeds.
12. Prepare of Fennel Seeds.
13. You need of Few whole Peppercorns.
14. Prepare of Cardamons.
15. It's of " Cinnamon Stick.
16. It's of Cloves.
17. You need of Bay Leaf.
18. Prepare of Asafoetida.
19. You need of Turmeric Powder.
20. You need of Cumin Powder.
21. You need of Pepper Powder.
22. Prepare of Fennel Seeds Powder.
23. Prepare of Garam Masala.
24. You need of Chilli Powder.
25. Prepare of Coriander Powder.
26. You need of As required Salt.
27. It's of As required Oil for Cooking.
28. Prepare of As required Water for Cooking.
29. It's of Butter (For Garnish).
30. It's of Lemon Juice (For Garnish).

Take a ladle of cooked chana, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well. Garnish with coriander leaves and serve hot with chapatti or dosa. How to make Kerala style Kadala curry for puttu.

Kerala Style Kadala Curry instructions

1. Soak chana in water overnight..
2. Next morning, In a Cooker, add soaked chana with water, turmeric powder, chilli powder, coriander powder, pepper powder, cumin powder, fennel seeds powder, garam masala and salt. In Futura Cooker, whistle doesn't blow. So first on high & then on low for 20 mins..
3. Step 1:In a chopper, chop finely, onions, green chillies, curry leaves, ginger, garlic and coriander leaves. Keep it aside..
4. Step 2: In a chopper, again chop finely, tomatoes and coriander leaves. Keep it aside..
5. Heat oil & butter. Add mustard seeds, asafoetida, cumin seeds, fennel seeds, whole pepper, cardamoms, cinnamon, cloves and bay leaf..
6. Add (Step 1) and saute well. Add 1 tbsp ginger garlic paste and saute nicely..
7. Add (Step 2) and saute till oil appears at the surface..
8. Add only the cooked chana and daute for sometime. Then add the chana gravy anf let it come to a boil. Put the flame on low & cover & cook till chana is coated with the masala..
9. Off the flame. Garnish with coriander leaves, green chillies, lemon juice and butter.

Black chickpeas cooked with spices and roasted coconut, goes well with puttu and dosa. Kadala curry is almost synonymous with Kerala and the simplicity of food made in my home state. The aromatic spice mix made with roasted coriander, coconut, and shallots is enhanced by the tempering done in coconut oil. There really isn't anything else like it, but of course, I am biased. Open when the pressure settles and reserve extra stock from the kadala/black chickpea for the gravy.