Description
kadala curry , also know as chickpea / chana curry is an kerala dish that goes well with puttu.
Everyone has their own version of making this dish ,but here is my version of this popular dish which i learned from one of my kerala friend , while i was in college.
| Ingredients-1 | |
|---|---|
| 2 cup | Kadala [ soaked overnight ] |
| 1 tsp | Mustard seeds |
| Curry leaves | |
| 1 no | Onion (chopped) |
| Ingredients-2 | |
|---|---|
| 1 no | Onion (chopped) (for grinding) |
| 1 no | Tomato (big) |
| 1 no | Ginger |
| 2 no | Garlic |
| 1 tsp | Cumin |
| 1 tsp | Pepper corns |
| 4 no | Red chilli |
| 1 T | Corriander seeds |
| 1 cup | Coconut (grated) |
| 2 no | Cloves |
| 1 no | Cinnamon |
Instructions
1. Roast the ingredients of the table-2 (except the onion and tomatoes) on a low heat till they change colour and are well roasted.
Add the coconut , when it turns colour, add the onions first and lastly the tomatoes.
Cool and grind to a smooth paste.
2. Heat oil in a heavy pan, add the mustard seeds and when they splutter,add curry leaves. Then fry the sliced onions till they are translucent.Put in the masala paste, fry for 1 minute, add the cooked chickpeas and 2 cups of water. Bring to a boil, add salt and let simmer for about 10 minutes till it becomes a thick curry.
k
3. Serve hot with puttu, appam or rice.
7 Comments
Hi Sathya
Very nice recipe..looks attractive too 🙂
Sadhana Raveen
Looking good sathya
Thanks Viji .
sathya
Looks very good, since we are also border of kerala, we make this a lot at home, after coming here to US, I don’t make this.. Should try now and see.
Thanks
Jaya
lakshmi ,
thanks.
try n let me know.
should we roast onions and tomatoes too?
Vinita, onions and tomatoes should be added at last after adding coconut.do not fry them , just saute them along with all the ing at last.
i've mentioned that in the recipe
regards
sathya.