Kerala Kadala Curry is a protein rich curry. It is often paired with puttu (steamed rice cake), which makes it a healthy combo.
Puttu and kadala curry is one of the most popular breakfast in Kerala.
Today let’s make Kerala Kadala Curry – Restaurant Style.
Kadala / kala chana – 1 cup
Onion – 1
Green chillies – 2
Coriander powder – 2 tbsp
Chilli powder – 1 ½ tsp
Turmeric powder – ¼ tsp
Garam masala powder – 1 tsp
Garlic, chopped – 1 tbsp
Mustard seeds – 1 tsp
Oil – 2 tbsp
Salt – to taste
Grated coconut – ½ cup
Wash and soak kadala overnight.
Pressure cook kadala by adding salt and 2 cups of water till 10 whistles on medium flame. Kadala should become soft. We should be able to squeeze it with our fingers. Keep it aside.
Grind coconut with little water. Set aside the ground coconut paste.
Heat a pan. Crackle mustard seeds. When the mustard seeds start crackle, add curry leaves, garlic, ginger, and green chillies.
Add onion. Saute well.
When onion becomes soft, add coriander powder, chilli powder, turmeric powder and garam masala on low flame. Sauté till the raw smell leaves.
Add cooked kadala along with water.
Close the lid and cook till gravy becomes thick.
After 5 minutes, open the lid, and add ground coconut paste. If needed, add water and curry leaves now.
Allow it to boil. When it comes to boil, switch off the stove.
Serve hot with puttu.