Kadala Curry Recipe : Chickpeas Curry of Kerala Cuisine!

Kadala Curry

• Author: Karishma Shah
• Recipe Category: South Indian Curry
• Cuisine: Indian

Description: Prepare at home and end your crave for the wonderful restaurant style Kadala curry. Follow the directions, make, serve and get applauds of appreciation.

Kadala Curry Recipe Ingredients:

• Black Chick Peas – ¾ cup
• Black Pepper Powder – ¼ tsp.
• Chopped Tomatoes – ¾ cup (1 piece)
• Coconut Oil – 2 tbsp.
• Coriander Powder – 1 tsp.
• Curry Leaves – 10 leaves
• Chopped Ginger – ½ inch
• Cinnamon Stick – 1 inch
• Cloves – 3 to 4 pieces
• Fennel Seeds – ½ tsp.
• Garlic Paste – 1 tbsp.
• Grated Coconut – ½ cup
• Green Chilies – ½ cup (1 or 2 piece)
• Mustard Seeds – ½ tsp.
• Nutmeg Powder – 3 to 4 pinch
• Pearl Onions – ½ cup (1 piece)
• Red Chili Powder – 1 tsp.
• Strands of Mace – 3 strands
• Salt – as per taste
• Turmeric Powder – ¼ tsp.
• Water – 6 ½ cups

Note: You can use Red chilies as whole instead of powder. The garlic paste is easy to make at home

Kadala Curry Recipe Steps:

Pre-Preparation:

Cook Chickpeas:

• Rinse the chickpeas properly. Wash 2-3 times under the fresh tap water to drain the dirt. Soak in a bowl of 2 cups of water overnight.
• Boil the 2 1/2 cups of water in the pressure cooked and add the black chickpeas. Transfer the water in which you soaked the chickpeas.  Also, add a pinch of salt. Keep the measure of water to 3 cups.
• Stir the water in the cooker with the chickpeas and let it cook till 12 whistles. Remove the cover and check if they have become tender.

Coconut Paste:

• Take the ½ cup of grated coconut in a grinder along with 1/3 cup of water. Blend the ingredients at a medium pace to form a smooth paste.
• Transfer the paste from grinder to a small bowl and keep it aside.

Kerala Garam Masala:

• Take a small pan, and dry roast the fennel seeds, cinnamon stick, mace strands, nutmeg powder and cloves. Sauté the spices in the pan for the light roasting. Overdo of roasting will cause them to burn. Cook till they become aromatic.
• In a mortal pestle, transfer these spices from pan and grind to the powder form. Keep the spice powder in a small bowl for use.

Note: You can also cook chickpeas in pot. You may also use white chickpeas.

Preparation:

• Take a non-stick saucepan and heat the coconut oil over a medium flame till it becomes hot.
• When the oil starts to crackle, add mustards seeds and allow them to crackle.
• Add Onion and stir well till they become translucent. This may take 1 minute. Do not burn while you sauté onions.
• Add ginger and green chilies. Also, mix curry leaves and stir well till they are cooked and release the fragrance.
• When the onions have turned to light brown, add spice powders like red chili powder, coriander powder and the black pepper powder. Also, add the Garam masala powder that you ground.
• Stir the spice powders well to season the mixture evenly with their taste.
• Add tomatoes and cook till they are mushy.
• Add the grated coconut paste to this mixture for form smooth curry.
• Stir and sauté again till the ingredients accustom with each other. While you stir, keep adding the remaining water at regular increments. Season with salt and pepper to enhance the taste of the curry.
• Cover the pan and let the curry come to a boiling point. At this point, the curry will reduce so you may add water.

The flavorful Kadala Curry, having the blend of chickpeas with masala spices is ready to serve.

Note: Deseed green chilies to avoid their spiciness.

Additional Information:

• Calories: 455 calories
• Total Time: PT55M
• Serves: 4
• Date Published: 2016-08-19