Kadala curry is a popular Kerala dish, the main ingredient of this dish being Kadala or Chickpeas. Puttu and Kadala is one of the very popular breakfast options in most Kerala households. This chickpea gravy is also served as an accompaniment with Appams, and Idiyappams. Chickpea simmered in gravy of fried and ground coconut with fennel and other Indian spices makes this gravy super delicious. Traditionally these are prepared using the brown chickpeas. Most people do not make use of tomatoes, but I like a wee bit of tang in my gravy and so I usually add a couple of them.
Though we belong to Kerala, but Kadala curry was never prepared in my house. The first time I tasted it was in my college hostel. (Not a very good place to taste something for the first time right!). But the Kadala curry was one of the best items in the hostel menu. And I took an instant liking towards it. Once I came back home during the vacations, I told her about this dish. She immediately asked one of her Malayali friends for the recipe. And we’ve been following her recipe till now. Though we don’t make puttu very often at home, Kadala curry is very common. We at home enjoy it even with rotis and parathas.
Serves – 4
What you'll need
- Brown Channa – 1 cup, soaked overnight
- Potato – 1 (optional)
- Onions – 3 Medium
- Tomatoes – 2 Medium
- Ginger – 1 inch piece
- Fresh Grated Coconut – ½ to ¾ cup
- Fennel Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Chilly Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Turmeric Powder – ¼ tsp
- Salt to taste
- Coconut Oil - 2 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – few sprigs
- Pressure cook the chickpeas with the potatoes for 3 to 4 whistles or till the chickpeas are soft.
- Heat a kadai with a tsp of oil. Add the grated coconut and fry till the coconut starts changing color on medium heat. Now add the fennel seeds and fry for another minute.
- Next add the coriander powder, chilly powder and garam masala and fry for another minute. Transfer this into a plate and let it cool completely. Then grind into a smooth paste using some water.
- Heat the same Kadai with the remaining oil. Add mustard seeds and let it splutter.
- Now add the chopped onions and fry. After a couple of minutes add the grated ginger and fry till the onions turn brown.
- Now add the chopped tomatoes and turmeric powder. Fry till the tomatoes turn soft and mushy and you start seeing some oil on the sides of the Kadai.
- Next pour in the ground paste and fry for a minute.
- Next add the cooked chickpeas and cubed potatoes.
- Add salt to taste. Add more water if required depending on the consistency you require.
- Simmer for a few minutes. Remove from heat.
Garnish with curry leaves and serve as an accompaniment with puttu, appam , idiyappam or even with rotis.