Kadala Curry is a famous and traditional dish in Southern Part of TamilNadu and especially in Kerala. Kadala curry is generally served with Appam, a healthy breakfast and also with Kuzhal Puttu. A best accompaniment for both Appam and kuzhal puttu. Lets see how to make this yummy dish.
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| Kadala Curry Recipe | Kerala Style Kadala Curry Recipe | Kadala Curry for Appam |
Preparation and Yield:
| Preparation time | 12 hours |
| Cooking Time | 45 mins |
| Servings | 5 |
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Ingredients:
| Black Chole / Black Chickpeas | 1 Cup** |
| Onion | 2 |
| Tomato | 2 |
| Salt | To taste |
| Chopped Ginger | 1/2 teaspoon |
| Chopped Garlic | 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Chopped Coriander Leaves | 1 tablespoon |
| Coconut Oil | 1 teaspoon |
*1 Cup = 250ml
For Grinding:
| Coconut Oil | 1 teaspoon |
| Coriander Seeds | 2 teaspoon |
| Red Chilli | 2 |
| Cinnamon Stick | 1 inch piece |
| Cloves | 2 |
| Fennel Seeds | 1/2 teaspoon |
| Cardamom | 2 |
| Grated Coconut | 1/4 Cup |
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| Aapam | Appam Recipe | Appam with Kadala Curry and Coconut Milk Recipe |
- Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely. After 12 hours, drain the water from chole, add fresh water just to soak the chole and add salt and pressure cook it allowing for 5-6 whistles. While the chole is getting cooked in cooker, lets prepare our curry paste. Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color
- Then add the grated coconut to the fried ingredients and again roast the coconut till it turns nice and dark brown
- Take this to the mixer and grind it to a nice paste. Take the powder aside. When the chole is cooked, take out 2 tablespoon of chole and grind it to a nice paste in the mixer. This is for making the gravy thick in consistency. Do not drain excess water from cooked chole. The cooked excess water would give a nice color and flavour to the dish.
- Now heat the pan and add oil. When the oil is hot add chopped ginger and garlic and saute them for couple of minutes. Then add finely chopped onions along with a pinch of salt and saute them till they turn translucent
- Add chopped tomatoes and mix well. To this now add turmeric powder, coriander and red chilli powder and allow the tomatoes to cook till they are mushy.
- When the tomatoes are cooked nicely and becomes mushy, remove this masala from flame and add it to the cooked chole. Again cook the chole with the onion-tomato masala in pressure cooker for 1 whistle. This step is optional, but the onion-tomato masala gets nicely combined with the chole if you again allow for a whistle in pressure cooker
- When the pressure is released from the cooker, take out the cooked chole with masala and keep it in flame and bring it to boil. Now add the ground curry paste along with chole paste and mix well. Adjust the salt and allow it to boil for a minute and then remove from flame. Garnish with chopped coriander leaves
- The mouth-watering Kadala Curry is now ready to serve with hot Appam!
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| Kadala Curry Recipe | Kerala Style Kadala Curry Recipe | Kadala Curry for Appam |