Kadala curry:
Brown chickpea/ kondaikadala curry is famous kerala dish. This is my own version. Kadala curry with appam and puttu are the best combination. This is one common side dish you can have this with idiyappam, idli, dosai, chapathi and poori too. Even white rice goes well with this. My hubby’s favorite recipe.
Ingredient:
- Brown chickpea – 2 cup
- Onion – 2 medium size
- Tomato – 1 medium size
- Ginger garlic paste – 1 tblsp
- Kuzhambu powder – 2-3 tblsp (or)
- Plain chili powder – 1 tsp
- Coriander powder – 2-3 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Grated coconut – 1tblsp
- Cumin seeds – ½ tsp
- Fennel seeds – ½ tsp
- Cinnamon stick – 1 inch
- Cardamom – 2 nos
- Clove – 3 nos
- Salt – as req
- Water – as req
- Curry leaves – 1 sprig
- Coconut oil – 2tblsp
Procedure:
Step 1:
Soak the chickpea overnight or more than 6 hrs and pressure cook it for 2 whistles and keep aside.
Grind the coconut with some cumin and fennel seeds finely.
Step 2:
In a pan, add some coconut oil and once the oil get hot add cinnamon stick, clove and cardamom- let it splutter, then add chopped onions saute for a while.
Add some ginger garlic paste stir constantly to avoid scorching, then add chopped tomatoes along with some salt, turmeric powder, kuzhambu powder and garam masala. Sprinkle some water and give it a mix, allow it cook.
Step 3:
Once everything incorporated well, add the grounded coconut mixture with required amount of water, Cook for a min or so.
Finally add the cooked chickpeas to the masala with some fresh curry leaves. Towards the end add a tsp of coconut oil and turn off the flame.
