Kadala curry is a thick and delicious curry made of coconut, onions, spices, and black chickpeas (kala chana) in Kerala. Kari means "curry," and Kadala is the Malayalam word for "chickpeas," often referred to as kala chana, desi chana, or Bengal gram. This is a nutritious curry option because chickpeas are a fantastic source of fibre, minerals, and vegetarian protein.
The curry is often called puttu- kadala since it is served primarily with Kerala’s popular breakfast dish, puttu. There are many versions of this dish that utilise coconut milk, fresh or toasted coconut, or no coconut at all. This dish is common in Malayalee (the people from Kerala) homes and restaurants too.
Selection Of The Ingredients
This dish requires black chickpeas, as the main ingredient to start with. They have to be fresh and soaked overnight before they are cooked. You will also need to assemble the spices that go into the spice mix such as turmeric, red chilli powder, and coriander powder.
Freshly ground spices will have a much better flavour profile when compared to pre-ground spices. Use fresh coconut as well, either grated or ground into a past. Remember to include flavours like garlic, ginger, and onions. For a sweeter taste, you can also use shallots. Finally, gather fresh herbs for tempering like curry leaves that give Kerala's food its distinct taste.
Chickpea Preparation
It is essential to properly prepare the black chickpeas before beginning to cook. Rinse them well under cold water to get rid of any impurities after soaking them for the entire night. Then, put enough water into the pressure cooker, and cook the chickpeas until soft, which may take 6 to 8 whistles. Once cooking is done, put some of the cooking liquid aside to use at a later stage to make the curry less or more runny. In the curry, the chickpeas should be firm enough to be mashed but not so soft that they break down.
Spice Paste Making
To begin, heat a small amount of coconut oil in a pan and add whole spices, such as cloves, cinnamon, and fennel seeds. Add chopped onions, ginger, garlic, and green chillies until they turn aromatic. Add the grated coconut and ground spices like red chilli powder and coriander powder when these components have melted and turned golden brown. The flavours are greatly enhanced by sautéing this combination until it becomes aromatic and slightly browned. Sauté it and then allow it to cool off, then if necessary, mix it with a little water and make a smooth paste.
Cooking Process
In a large pan or kadhai, heat additional coconut oil and add mustard seeds, stirring until they crackle. For more flavour, add chopped onions and curry leaves after this. Then add your spice paste to the pan and stir thoroughly to mix with the tempering ingredients. Let it cook for a few minutes until the oil starts to separate from the mixture. To get the consistency you want, add your cooked black chickpeas and some of the cooking liquid you set aside. To ensure that all of the flavours blend smoothly, season with salt and simmer for ten to fifteen minutes.
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Serving Tips
The best way to enjoy Kadala Curry is hot, with traditional sides like steaming rice, puttu, or appam. However, it can also be served as an accompaniment to the dish of dal rice and chapati. Before serving, sprinkle freshly chopped coriander leaves over your curry.
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