Kadala Curry

Puttum kadalaum...hmm....irrestible combo for a malayali. There are other combinations with which puttu is had with, but this the most popular one. Black chickpea is used to make kadala curry. Kadala curry goes so well with vellayappam too. A detailed post on how to make puttu, was posted before. So here is the kadala curry i learned from my mother.

Ingredients

3 cups - Kadala / Kala chana / Black chickpea ( cooked )
1 medium - Tomato, quartered
2 - Green chili, slit in center
1'' piece - Ginger, grated
2 to 3 tbsp - Coconut cut to small bit's ( Thenga kothu )
3 to 4 sprigs - Curry leaves

To Roast & grind to a smooth paste

1 to 1.5 cup - Grated coconut
4 big - Shallots, chopped
6 big - Garlic flakes
1 medium size stick - Cinnamon
2 - Clove
1 tsp - pepper corns
1 - Star anise
1 - Cardamom
2 tsp - Fennel Seeds / Perumjeerakam
1/2 tsp - Turmeric powder
1 tsp - Red chili powder
3 to 4 tsp - Coriander powder
3 sprigs - Curry leaves

Seasoning

2 tsp - Mustard seeds
1/2 of one - Onion, chopped
Coconut oil or Seasame oil

Method

1 ) To cook kadala - Soak kadala over night, then pressure cook for 30 minutes, with little turmeric powder, a small stick of Cinnamon, salt to taste and enough water.

2 ) To make masala for the gravy - Heat little coconut oil in a pan, add coconut, fennel seeds, star anise, cardamom,cloves, cinnamon, stir and roast till coconut turns medium brown in color on a low flame.Transfer to another utensil to cool.

3 ) Now add little coconut oil to the pan, add pepper corn, small onion, garlic, curry leaves - stir on low heat. Add turmeric, red chili and coriander powder, stir till the powders looses the raw smell. Take off the stove and cool.

4 ) Transfer browned coconut and roasted masala powders to a blender. Grind the ingredients to a smooth paste with water.

5 ) To make the curry - To a big utensil, add cooked kadala, stock from the cooked kadala, tomato, green chili, ginger, curry leaves , coconut bit's and cook the kadala till the tomato gets cooked. Then add the ground coconut masala paste to the kadala. Add enough water to make a semi thick gravy. Bring to a boil, adjust salt to taste.

6 ) Seasoning - Heat coconut oil in a pan, add mustard seeds and pop it, then add onion and brown the onion to golden brown color. Pour this seasoning on the curry and mix in.



Serve for breakfast with puttu or appam to experience keralites favorite breakfast.