This is a very famous accompaniment for puttu.
Any hotel in kerala will serve you puttu - kadala curry.
Ingredients:
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
Spices:
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
Method:
Kadala Curry is ready. Serve with puttu, appam, idiyappam, chapathi or with rice!!!
Any hotel in kerala will serve you puttu - kadala curry.
Ingredients:
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
Spices:
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
Method:
- 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!!!
Nice receipes
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