"Hi friends! If you're a fan of spicy, flavorful curries, then Kerala's famous kadala curry is the perfect dish for you. Kadala is whole Bengal Gram or Black Chickpeas. It is known as 'Kala Chana' in Hindi. This curry is made with black chickpeas, aromatics, spices, and a tangy tomato base. It is packed with all the bold flavors that Kerala cuisine is known for. The intresting part? This recipe doesn't use coconut. And the best part? It's super easy to make. So you can quickly make this and enjoy this with the famous combination puttu or with appams, chapathis etc.,
We being keralites, my husband and I love our 'kadala' curry. And sometimes residing outside kerala not always we will have fresh coconut at home. So this is my secreat to bring out the same taste of the kadala curry minus the coconut. It is rich source of protein and fiber. So whether you're a seasoned chef or a beginner in the kitchen, this kadala curry recipe is easy to follow and will surely impress your taste buds. So let's get cooking!
Recipe of EASY and BEST Kadala Curry WITHOUT using coconut
Cusine: Kerala
Serves: 2-3
Section 1: Ingredients required
For cooking chickpeas:
1 cup black chickpeas
¼ tsp salt and
1/4 tsp turmeric
For grinding
1tbsp cocnut oil
3-4 big garlic
½ inch peiece of ginger chopped
1 medium oinion
¼ tsp salt
1 tomato
For tempering
2 tbsp cocnut oil
½ tsp mustard seeds
2 whole red chilli
10 sholats sliced
2 spring of curry leaves
1 tbsp heaped coriander powder,
¾-1 tbsp red chilli powder
¼ tsp masla powder
¼-1/2 cup hot water as per the consistency required.
¾ tsp salt
1/2 tsp roasted and powdered fennel seeds
Section 2: Equipment used
Pressure cooker BLender/mixer
Section 3:Recipe video
For better understading watch the recipe vedio before reading the instructions
Section 4: Instructions
Soak 1 cup of black chickpeas in water for at least 6-8 hours or overnight.
Drain the water and rinse the chickpeas.
In a pressure cooker, add the chickpeas, ¼ tsp salt, and ¼ tsp turmeric.
Add enough water to cover the chickpeas.
Pressure cook for 6-8 whistles or until the chickpeas are soft and cooked through.
Take 2-3 tbsp cooked chickpeas and mash it with spoon and set aside.
In a pan, over low to medium flame heat 1 tbsp of coconut oil.
Add 3-4 big garlic cloves and ½ inch piece of ginger roughly chopped, and 1 medium onion thinly chopped.
Sauté until the onions are translucent and slightly browned.
Add ¼ tsp salt and 1 chopped tomato.
Cook until the tomato is soft and mushy.
Turn off the heat and let it cool.
Once cooled, blend it into a smooth paste using a blender or food processor.
In a pan, heat 2 tbsp of coconut oil.
Add ½ tsp of mustard seeds and let them splutter.
Add 2 whole red chillies, 10 sliced shallots, and 2 sprigs of curry leaves.
Sauté until the shallots turn golden brown.
Add the blended paste to the pan and mix well.
Add 1 tbsp of heaped coriander powder, ¾-1 tbsp of red chilli powder, and ¼ tsp of garam masala powder.
Sauté for a minute or two until the spices are cooked through and aromatic.
Add ¼-1/2 cup of hot water, depending on the desired consistency.
Add ¾ tsp of salt or to taste and ½ tsp of roasted and powdered fennel seeds.
Mix well and let the curry simmer for a few minutes.
Add the mashed chickpea and the cooked chickpeas to the pan and mix well.
Let the curry cook on low heat for another 5-7 minutes until the flavors are well combined.
Turn off the heat and let the curry sit for a few minutes to allow the flavors to develop.
Serve hot with puttu, appam, rice, chapati or any other Indian bread of your choice. And enjoy your delicious and flavorful Kadala Curry!
Section 5: Serving Instruction and Conclution
Kadala Curry is typically served with traditional South Indian bread such as appam, puttu, iddiappam etc. But you can enjoy all the rich flavors of the curry with chapathi, puri, dosa etc. It can also be served as a side dish with rice as well. Hoping you liked this recipe. Thank you. Looking forward to your feedbacks and comment.
Stay healthy, stay happy!
Yummily,
Vinitha
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