By Tarishi Shrivastava
September 16, 2024
Kadala Curry (a.k.a. Kadala Kari) is a delicious and flavourful curry made with black chickpeas, onions, herbs, coconut and warm spices. This popular curry is traditionally served with Puttu or Appam for breakfast in Kerala cuisine. Here is how to cook kadala curry without onion or garlic:
1 cup Black chickpeas 1 and ½ tsp channa dal/kadala paruppu 2 tsp coriander seeds ½ tsp fenugreek seeds A spring of Curry leaves 3 red chillies ½ cup Grated coconut ½ tsp Turmeric powder A pinch Hing Salt according to taste For seasoning ½ tsp Mustard seeds A spring curry leaves 4 tsp coconut oil
Soak the black chana all night and next day pressure cook it for 4-5 whistles.
Heat coconut oil in a kadai and add chana dal, coriander seeds to fry for a few seconds.
Next, add curry leaves, red chillies, hing and fenugreek seeds to fry till you see chana dal turned into golden colour.
Add coconut and fry them on medium flame. Fry until you see it leaving oil on the sides.
Add salt and turmeric to the cooked black chana and leave it to boil for a few seconds.
When the fried dal and coconut mixture is cooled down, grind it to a smooth paste.
Transfer the ground mixture to the black channa and mix well. Leave it to boil for a few mintes.
After around 5 minutes of boiling, switch off the flame. Take another wok and heat coconut oil in it. Add mustard seeds to crackle then add curry leaves.
Pour this seasoning on top of the kadala curry.