Monday, 3 December 2012

Kadala Curry

This is a very famous accompaniment for puttu.
Any hotel in kerala will serve you puttu - kadala curry.

Black chikpeas - 150 grams
Coconut - 75 grams
Onions - 75 grams
Tomatoes - 50 grams
Coriander powder: 10 grams
Chilly powder: 10 grams
Turmeric powder and salt to taste
Oil - 5 grams

Cloves - 5 nos
Cinnamon - 1/2 inch stick
Cardamom - 2 nos
Star anise - 1
Pepper - 5 grams

Bay leaf - one
nutmeg - little
Fennel seeds - 5 grams

To granish:
Coriander leaves - few
Mint leaves - few


  • Soak the black chickpeas overnight. 
  • Pressure cook it with salt and turmeric powder. 
  • In a kadai pour oil. Add the spices except bay leaf and add the grated coconut.
  • Fry until the coconut turns brown in colour. Keep stirring else the coconut would not be evenly heated.
  • Remove from heat. Cool and grind it into a paste. Add little water while grinding.
  • In the same kadai, pour little oil. Add the bay leaf and chopped onions.
  • Saute until the onions turn translucent. Add the chopped tomatoes. Add the water remaining from cooked chikpeas. Let the tomatoes get cooked.
  • Add the cooked chikpeas and the coconut paste. Add salt and adjust the gravy with water.
  • Allow it to boil. Garnish with coriander leaves and mint leaves.

Kadala Curry is ready. Serve with puttu, appam, idiyappam, chapathi or with rice!!!

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