Monday, February 4, 2013

KADALA CURRY / Spicy kadala curry with coconut milk

Puttu and Kadala curry is one of the most loved breakfast dish for Keralite's. Kadala Curry can be made with coconut, coconut milk, roasted coconut, coconut slices or without coconut. This spicy curry goes well with appam and rice roti too. But nothing can beat its combination with Puttu and it has always been my favorite breakfast. 

Kadala Curry

Ingredients : 

Kadala(black chick peas / kala chana) : 1Cup
Onion : 2, medium, Thinly sliced
Curry Leaves : 3 Springs
Green Chilly : 1, chopped
Ginger : 1/2inch piece, finely chopped
Garlic : 3, chopped
Coconut milk : 1st, 2nd and 3rd extract from half of a coconut
Chilli Powder : 3/4tsp
Coriander Powder : 1 1/4tsp
Turmeric Powder : 1/4tsp
Coconut Oil : 1tsp

Kadala Curry

Method :

1. Soak kadala overnight (atleast for 6hours). Wash well and Keep aside.

2. Heat oil in a pressure cooker and add onions. Saute well till its translucent. Now add green chillies, garlic, ginger and curry leaves. Saute for another 2minutes and then add chilli powder and coriander powder. Fry it till you get a nice aroma and add the drained kadala. Saute well for 3-4minutes and add salt, Turmeric powder and enough water to pressure cook it. Turn off the flame after 2whistles.

3. When pressure releases, add 2nd and 3rd extract of coconut milk and allow it to boil till the gravy reduces to half(level of gravy should be lesser than kadalas in the pressure cooker). Now add 1st extract of coconut milk and allow to boil for 1minute. Turn off the flame and Serve hot with Puttu / Rice Roti / appam.

Kadala Curry

Note : I Pressure cook the kaldala directly in 2nd and 3rd extract of coconut milk. It will appear as curdled when you open the pressure cooker. Let it boil for few minutes and then add 1st extract. :)