Kadala Curry | Kerala Style Kadala Curry Recipe
Kadala Curry is from Kerala cuisine made using Kala Channa (black chickpeas), one of the perfect accompaniment to Aapam and Puttu. It's a coconut gravy with freshly ground masala and black chickpea - a very flavorful, mildly spicy and tasty one.
Servings: 5 people
Calories: 452kcal
Equipment
- Pressure Cooker
Ingredients
- 1 cup Black Chickpeas (Kala Channa) 1 cup - 250 ml
- 2 nos Onion Medium size
- 2 nos Tomato Medium size
- ½ teaspoon Ginger chopped
- ½ teaspoon Garlic chopped
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 1 tablespoon Coriander Leaves chopped
- 1 teaspoon Coconut Oil
- Salt to taste
For Grinding
- 1 teaspoon Coconut Oil
- 2 teaspoon Coriander seeds
- 2 nos Red Chili
- 1 inch Cinnamon Stick
- 2 nos Cloves
- ½ teaspoon Fennel Seeds
- 2 nos Cardamom
- ⅓ cup Grated Coconut
Instructions
- 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. Take these roasted ingredients in a mixer ar.
- Then add the grated coconut to the pan and roast the coconut till it turns golden brown.
- Take this roasted coconut to the mixer. Allow the grinding ingredients to cool off.
- Grind everything to a smooth paste.
- 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.
- Cover & cook so the tomatoes get cooked nicely.
- When the tomatoes are cooked nicely and becomes mushy, remove this masala from flame.
- Open the pressure cooker and check if the chole is cooked. Do not discard the cooked water. We can use it for our masala.
- To the cooked chole, add the onion-tomato masala. Give a good stir.
- 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 2 minutes and then remove from flame.
- Garnish with chopped coriander leaves.
Video
Nutrition
Serving: 100g | Calories: 452kcal | Carbohydrates: 50g | Protein: 15.4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 49mg | Fiber: 15g | Sugar: 11g