Name: Kerala kadala curry recipe by Priyadharshini Selvam at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: Black Chickpeas/Chana/Kadala - 1 cup; Turmeric powder - ¼ tsp; Sliced coconut pieces - 3 tbsp; Onion - 1 large sliced and chopped; Pearl onions - 4 sliced; Green chillies - 3 slit; Curry leaves - A sprig; Red chilly powder - 1 tsp; Mustard seeds - 1/4 tsp; Dry red chillies-2; Coconut oil - As required; Salt - To taste; To roast and grind to a paste:; Grated coconut - 1 cup; Pearl onion - 10; Coriander seeds - 1½ tbsp; Whole spices:; Fennel seeds - ¼ tsp; cardamom - 2; cloves - 3; Cinnamon stick - 1; Whole pepper corns - ½ tsp; star anise - 1 petal

ABOUT Kerala kadala curry RECIPE

Residing country: Malaysia. Kerala kadala curry tastes awesome with aapam, puttu or even boiled rice. Kerala kadala curry is a famous side dish for Puttu and Aapam in the southern region. Here's an easy recipe for preparing the same. It's highly nutritious because of the black chickpeas used as the main ingredient.

Ingredients Serving: 4

Black Chickpeas/Chana/Kadala - 1 cup
Turmeric powder - ¼ tsp
Sliced coconut pieces - 3 tbsp
Onion - 1 large sliced and chopped
Pearl onions - 4 sliced
Green chillies - 3 slit
Curry leaves - A sprig
Red chilly powder - 1 tsp
Mustard seeds - 1/4 tsp
Dry red chillies-2
Coconut oil - As required
Salt - To taste
To roast and grind to a paste:
Grated coconut - 1 cup
Pearl onion - 10
Coriander seeds - 1½ tbsp
Whole spices:
Fennel seeds - ¼ tsp
cardamom - 2
cloves - 3
Cinnamon stick - 1
Whole pepper corns - ½ tsp
star anise - 1 petal

Instructions

Soak the kadala overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt.
After the first whistle, reduce the heat to medium and cook for 4 more whistles.
Keep it closed for 20 mins. Drain the water and save it for making gravy.
Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions.
Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown.
Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala.
Mix well and cook until the gravy achieves your desired consistency. Switch off and serve hot with Aapam or puttu.

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