Kerala kadala curry is with black chickpeas and coconut masala best had with puttu/idli and dosa. Goes well with rice too.
Any shops/restaurants with kerala cuisine is sure to have the puttu/kadala curry in their menu ! This curry is pretty famous in kerala.
Black chickpeas will never go out of stock in my kitchen pantry. We are so addicted and fond of this curry. When i am typing this post am thinking why dint i post my most popular & favorite curry in my blog all these days! I think may be its so usual at my home that i dint notice to post it 🙂
There is kadala masal curry recipe which i posted earlier which is little different from this curry.
check out the video for the recipe.
- Since we are using sprouted channa/chickpeas, already we would have soaked it for 8 hours and then the sprouting process as well. so the time taken to pressure cook is lesser and we need not soak it again.
- Adding a potato to this curry also makes it taste good .But its optional
- Garlic is used for grinding and ginger is used in as chopped ones in curry. Do not reverse or combine this process. It is the specialty of this curry to have the garlic taste blended and ginger bites between.
- Use only coconut oil to get the authentic kerala kadala curry recipe.
- If not using sambar powder then go for mix of coriander powder and chilli powder while sauteing and grinding.
Kerala kadala curry (with sprouted black Channa) video recipe:
Kerala kadala curry (with sprouted black Channa) recipe:
Kerala kadala curry
To roast and grind
- 1 cup shallots
- 1 spring curry leaves
- 5-6 cloves garlic
- 3 tbsp sambar powder
- 1/4 cup coconut pieces/grated
- 1/4 tsp mustard seeds
- 2 tbsp coconut oil
- 1-2 tbsp chopped ginger
- 2 no green chillies
- 1 large onions chopped
- 1 medium tomato chopped
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- salt to taste
- 3 cups sprouted chana/chickpeas
- Heat oil, saute shallots, curry leaves and garlic until shallots are brown and fried well.
- Add sambar powder and mix well. cook in simmer for a minute and Add the coconut pieces and mix well. put off.
- Let it cool and grind it to smooth paste with little water
- Heat oil in a cooker, heat coconut oil and crackle mustard seeds, chopped ginger, green chillies
- add finely chopped onions and saute till transparent.
- put in chopped tomatoes and saute for a minute.
- Add turmeric powder, chilli powder, sprouted chana, ground masala, salt and enough water.
- mix well and cook it for 4-5 whistles or until chickpeas are done.