Kadala Curry: A Taste of Kerala

A classic Kerala dish, kadala Curry highlights the flavor of black chickpeas cooked in a rich coconut-based gravy. In Kerala, this recipe is a common sight in households served with Puttu, Appam or steaming rice. It’s not just a dish with spices and creamy coconut, but Kadala Curry is an authentic taste of Kerala’ culinary heritage. The curry is spicy and rich in flavor. For those who are not chefs but prefer a hearty and tasty meal, this recipe is replete with flavor.

What’s Kadala Curry?

South Indian Kadala Curry is prepared using:Kadala (Black Chickpeas) serving as the primary component.The culinary offerings of Kerala include coconut, spices, and aromas….The ideal combination of heat, texture, and acidity.

Ingredients.

Here is how to cook Kerala-style Kadala Curry:.

1. For the Curry:

Khadala (black chickpeas) – 1 cup at most — soak overnight. Why?
Coconut oil: 2 tbsp.
Mustard seeds: ½ tsp.
Curry leaves: 1 sprig.
Onion: 1 medium (finely chopped)
Tomato: 1 medium (chopped)
Green chilies: 2-3 (slit)
Ginger-garlic paste: 1 tsp.
Turmeric powder: ½ tsp.
Coriander powder: 1 tsp.
Red chili powder: ½ tsp.
Garam masala: ½ tsp.

2. For Coconut Paste:

Grated coconut: ½ cup.
Fennel seeds: ½ tsp.
Dry red chili: 1-2.
Water: As needed.

Step-by-Step Recipe.

1. Cook the Black Chickpeas.

The black chickpeas are cooked with salt and water in a pressure cooker for 3-4 whistles, covered, and then strained. Keep aside.

2. Prepare the Coconut Paste.

Heat grated coconut, fennel seeds and dry red chilies in a pan until golden brown, then dry roast.
Keep it cooled and blend in some water to create a creamy consistency.

3. Cook the Curry Base.

Heat coconut oil in a pan.
Put mustard seeds in and let them burn. Rub leaves of curry powder to create a fragrance.
Simmer onions until they are translucent, then blend with green chilies and a mixture of ginger-garlic paste. Prepare food until it smells of raw.
Put in tomatoes and simmer until softened. Add turmeric powder, coriander powder and red chili powder. Stir well.

4. Combine and Simmer.

Include cooked chickpeas and the reserved cooking water.
Add the coconut paste that has been prepared and blend thoroughly.
Simmer the curry for 10-12 minutes until all the flavors are blended. Set aside. Sprinkle garam masala and mix.

5. Garnish and Serve.

A touch of coconut oil and fresh curry leaves are added as garnish. Mix hot with Puttu, Appam, or rice.

The Pro Tips for Cooking the Best Kadala Curry.

To cook evenly, soak in black chickpeas overnight.
Preheat the oven to a golden brown temperature and add some nuts to the coconut before cooking.
To taste the true Kerala, use coconut oil.
Adjust the spice blend to achieve desired taste.
To make the curry more flavorful, we always have to simmer it for a few minutes after adding the coconut paste.

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FAQs.

Q. Are canned chickpeas a viable replacement for dried ones?

A. While canned chickpeas are an option, black chickies have a traditional and distinct flavor. A. Skip the soaking and cooking step when using canned.

Q. How can I make this curry more spicy? Any suggestions?

A. Adjust the amount of green chilies or red chili powder to suit your taste preferences.

Q. Is it possible to freeze Kadala Curry?

A. You can freeze it for at least one month in an airtight container. Thaw and reheat before serving.

Kadala Curry Recipe (Kerala Style)