Name: Kerala Kadala Curry recipe by Sharanya Raghuraman at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Coriander Seeds 1 tablespoon; Red chillies - 4 to 5 numbers; Fennel seeds - 1 teaspoon; Cinnamon - 1/2 inch stick; Cloves - 2 numbers; Cardamom - 1 number; Pepper - 5 to 6 numbers; Star anise - 1/2; Shallots - 4 to 5 numbers; Tomato - 1 medium size; Coconut - 1/2 cup; Coconut oil - 1 tablespoon; Brown chickpeas- 1 cup; Onion - 1, sliced; Shallots - 4, sliced thinly; mustard seeds - 1 teaspoon; Curry leaves - 5 to 6 leaves; Turmeric Powder - a pinch; Ginger - 1 inch, sliced thinly; Salt - to taste; Sugar - 1 teaspoon; Kitchen king masala - 1 teaspoon; Coriander Leaves - To Garnish; Coconut milk - 1 tablespoon

ABOUT Kerala Kadala Curry RECIPE

Kadala curry is made using brown chickpeas which is a common accompaniment for Kerala puttu or idiyappam. It goes well with rice as well. The spices are ground fresh, which gives it authentic taste and aroma. The inspiration is absolutely from my mom, who prepares this dish every weekend with puttu, which makes us want this dish more and more.

Ingredients Serving: 4

Coriander Seeds 1 tablespoon
Red chillies - 4 to 5 numbers
Fennel seeds - 1 teaspoon
Cinnamon - 1/2 inch stick
Cloves - 2 numbers
Cardamom - 1 number
Pepper - 5 to 6 numbers
Star anise - 1/2
Shallots - 4 to 5 numbers
Tomato - 1 medium size
Coconut - 1/2 cup
Coconut oil - 1 tablespoon
Brown chickpeas- 1 cup
Onion - 1, sliced
Shallots - 4, sliced thinly
mustard seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Turmeric Powder - a pinch
Ginger - 1 inch, sliced thinly
Salt - to taste
Sugar - 1 teaspoon
Kitchen king masala - 1 teaspoon
Coriander Leaves - To Garnish
Coconut milk - 1 tablespoon

Instructions

Soak the brown chickpeas over night or at least for 6 hours. Wash well and pressure cook for 6 to 7 whistles or until it is soft. Keep aside. Do not discard the water in which the chickpeas are cooked.
Heat 1 teaspoon oil in a pan in medium and fry the following: coriander seeds, red chillies, cinnamon, cloves, cardamom, star anise and pepper corns. Saute for a minute or so until it releases a nice aroma.
Add shallots and saute until it is soft and transparent.
Add tomatoes. Saute everything for a minute or two. Do not burn the spices while frying.
Add coconut and fry for 1 minute, until the coconut starts releasing its aroma in the mixture. Turn off the heat and allow to cool.
Blitz everything in a blender to a smooth paste and keep aside.
In a pan, heat the remaining oil and crackle mustard seeds. Add curry leaves.
Add shallots, onion, ginger, salt, sugar and turmeric powder. Saute until the onion becomes transparent.
Add water from the boiled chickpeas. Allow it to come to boil
When the water comes to rolling boil, add the boiled chickpeas. Let it cook for 2 minutes.
Now add the ground coconut paste, water as required and mix well. Cover the lid and allow it to cook on a medium low heat for about 20 minutes. The raw smell of the spices will just go.
Add kitchen king masala and give it a good mix.
Finally pour coconut milk in to this gravy and turn off the heat immediately.
Garnish with coriander leaves. Cover the lid and let it rest for 15 to 20 minutes before serving.
Serve with puttu, Idiyappam, rice, chapathy etc

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