Receta Kadala Curry Recipe | How To Make Kerala Kadala Curry

by Nisa Homey

Kerala kadala curry recipe, how to make kerala kadala curry.

Kadala curry and puttu is a popular Kerala breakfast; which is also my favorite. Kadala kari or kadala curry is made with black soaked chickpeas. It is best to soak them over night. There are many ways to make kadala curry; this recipe is a traditional one, where kadala is cooked with all the ingredients together in the pressure cooker and lastly seasoned with coconut oil.

I am sharing a video I made instead of the step by step pictures and in the video I am showing an easy way to make Kerala puttu. Making puttu and kadala curry is so easy and I hope this video will help non-Keralites.

Kadala curry video

More Recipes:

Kadala Curry Recipe | How To Make Kerala Kadala Curry

PREP TIME:

5 mins |

COOK TIME:

30 mins |

AUTHOR::

NISA HOMEY

INGREDIENTS

Kadala/Black chickpeas: 250 gms, soaked overnight.

Onion: 2 medium, sliced.

• Ginger: 1 inch, sliced finely
• Coconut Pieces: 3 tbsp, finely sliced
• Green Chillies: 2, slit
• Vinegar: 1 1/2 tsp
• Kashmiri chilli powder: 2 tsp
• Coriander Powder: 3 tsp
• Garam Masala: 1 tsp
• ingredient 10
• Organic turmeric powder: 1/2 tsp
• Salt: 1 tsp or as needed
• Water: 1 1/2 cups or as required
• Curry Leaves: 1 sprig
• TO SEASON:
• Coconut oil: 3 tsp
• Mustard seeds: 1/2 tsp
• Cheriya ulli/ Shallots: 4, sliced

Whole Kashmiri chilies: 3 or 4, broken

Curry Leaves

METHOD:

Pressure cook the soaked kadala with onion, ginger, coconut pieces, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala, vinegar, salt and water.

Once whislte comes simmer for 20-30 mins. Allow the steam to release on its own.

Open cooker, check whether kadala is cooked.

Heat a tadka pan with coconut oil, add in mustard seeds, shallots, broken red chilies, and curry leaves once it is lightly roasted pour over kadala curry, and cover with a plate so that the flavor does not release out.

Serve after 2 to 3 minutes with Kerala puttu.

NOTES

All the ingredients are cooked along with the kadala, and so it is important to simmer it for atleast 30 mins.

Traditionally tomatoes are not used in this curry, but vinegar is used.

Coconut oil is a must to get that authentic kerala taste and flavor.

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