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August is jam-packed with festivals, and we are totally enjoying this month by savouring delicious delights that are presented before us. This year Onam is being celebrated from 12th August to 23rd August 2021. The 10-day harvest festival in Kerala commemorates the homecoming of the mythical King Mahabali. Apart from fragrant flower decorations and enticing boat races in the backwater of Kochi, the festivity also calls for an elaborate meal called the Onam Sadhya or Onam Sadya.
Onam sadya in Malayalam means 'banquet', it is a splendid multi-course vegetarian meal featuring over 24 dishes on a fresh banana leaf. Kadala curry is one of the piquant dishes in the Onam Sadya which is relished on this occasion. The curry is prepared with black chickpeas (kala chana) which is then seasoned with aromatic spices. Traditionally Kadala curry is made with the special spices found in regions of Kerala only. The authentic South-Indian tempering of spices in this recipe gives it a delicate layer of flavours, which makes it all things irresistible. You can also try to make this Kadala curry at home, here’s the recipe for sapid Kadala curry.
Ingredients:
- 3 cups black chickpeas (kala chana)
- 2 tbsp ginger-garlic paste
- 2 cup onion, finely chopped
- 2 green chillies, slit
- 2 tomatoes, finely chopped
- 1 cup coconut, grated
- 1 tsp chilli powder
- 5 tsp coriander powder
- 2 tsp Kerala garam masala powder
- 10-12 curry leaves
- 2 tsp mustard seeds
- 2 dried red chillies
- A pinch of asafoetida (hing)
- Salt as required
- 2 tbsp oil
- 1-1½ cup water
Tips:
- Do soak the black chickpeas overnight, this method will help them to rise.
Preparations:
1. In a pressure cooker add black chickpeas and submerge them in water with a dash of salt. Pressure cook them for 3 whistles or until they are soft. Then keep it aside for a while.
2. Heat 1 tbsp of oil and stir fry coconut bits until they are brown in colour, then grind it to a fine paste. If needed you can add 1-2 tbsp of water while grinding. Keep this aside as well.
3. In a pan, heat oil over medium-low flame, and add mustard seeds, asafoetida, when mustard seeds begin to splutter, add ginger-garlic paste and sauté them until the raw flavours are gone.
4. Then add onions and green chillies, and sauté them until the onions turn slightly brown in colour. You can add a pinch of salt to the onions to fasten the process.
5. Add tomatoes to the concoction and cook them until they are mushy in texture.
6. Once the tomato is done, add coriander powder, chilli powder, turmeric powder, salt (if needed) and sauté them until the raw flavour of the masala powder is not there. If it becomes too dry, you can add 2-3 tbsp of water.
7. Then add the boiled Kadala along with the water and also add the ground coconut paste, and cook it for a couple of minutes.
8. After this take a ladle of cooked chana, and grind it to a coarse paste with Kerala Garam masala powder. And add it to the gravy, combine them all well. You can adjust the thickness of the gravy according to your needs by adding more or less water.
9. In another skillet heat 2 tbsp of oil, and sauté red chillies along with curry leaves. Then add this mix into the gravy. Mix it well with the gravy.
10. Turn off the flame and enjoy.
Your delightful kadala curry is ready to be gorged upon.
