Sunday, July 11, 2010

Kadala Curry (Black Chickpeas in coconut gravy)

Puttu and Kadala Curry is one of the most prominent breakfast items in Kerala. Puttu is made by steaming Rice Flour along with grated coconut and salt. There is a special mould available in the market. I picked mine from Guruvayoor. The success of your puttu lies in the consistency in which you mix salt, water and rice flour. It should not be too dry or too watery. To be frank, I do not know the consistency yet. I got my mother to mix the flour. All I had to do is put copious amount of coconut and flour in the mould and steam it.

Well, the Kadala curry is my preparation though. I undertook a laborious method of preparation today. (My mother does it in a jiffy). Here is how I prepared the Kadala Curry this morning.

  • Black Kadala (Black Chickpeas/Channa) - soaked overnight - 2 cups
  • Potato - 1 (optional)
  • Onion - 1 big
  • Shallots - 10-15
  • Tomato - 1 big
  • Green Chilly - 2
  • Corriander Powder - 2 tsp
  • Garam Masala Powder - 1 tsp
  • Red Chilly Powder - 1 tsp (or as per taste)
  • Turmeric Powder - 1/4 tsp
  • Ginger Garlic Paste - 2 tsp
  • Cumin Seeds - 1 tsp
  • Peppercorn - 1 tsp
  • Mustard Seeds - 1 tsp
  • Curry Leaves - a handful
  • Grated Coconut - 1 cup
  • Coconut pieces - 2 tbsp
  • Coconut Milk - 200 ml (thick)
  • Salt to taste
  • Coconut oil - 3 tbsp

  • Soak Kadala (black chickpeas / channa) overnight.
  • Pressure cook Channa, potatp(optional) with half an onion cut into thin slices and 2 green chillies slit vertically. Add a pinch of turmeric powder before you pressure cook it.
  • Heat 1 tbsp coconut oil in a pan.
  • Splutter Cumin seeds (jeera) and add the grated coconut. Fry till brown,
  • Add corriander powder, red chilly powder, garam masala, pepper, ginger garlic paste and fry till the aroma of cooked masala arises.
  • Add the other half of the onion and half of the tomato and saute well.
  • Cool and grind to a fine paste with some boiled chick peas.
  • Heat 2 tbsp coconut oil in a pan.
  • Add mustard seeds and allow it to splutter.
  • Add the chopped coconut slices and fry till brown.
  • Add half the curry leaves and shallots and fry well.
  • Add the tomatoes and cook till done.
  • Add the ground paste to this and fry well.
  • Add boiled chickpease and potato mixture without their stock.
  • Add sufficient water, curry leaves and salt and bring to boil.
  • Add coconut milk and bring to boil. Boil for 5 minutes.
  • Remove from flame and serve with Puttu or Appam.

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