Kadala Curry - A Black chana gravy prepared with a freshly ground masala of coconut and shallots, in coconut oil. This gravy makes use of lots of spices like cinnamon, cloves, cardamom, fennel, pepper, star anise, nutmeg, mace etc. which gives an excellent aroma to the gravy. The spices are sauteed in a low flame and ground along with coconut and onion and then simmered along with chickpea. While some regions omit poppy seeds, some include it and it gives a nice aroma, flavour and volume to the gravy. The gravy is popular in Kerala, Puttu( Rice flour cake) along with kadala curry is a well-known combo in Tamil Nadu as well as in Kerala.
I would suggest using coconut oil for roasting the spices as well. Coconut oil brings out the flavour and makes the dish authentic.
Key Ingredients:
Black chickpea, shallots, coconut, fennel without which the dish is not authentic.
Spices - cinnamon, cloves, cardamom, star anise, pepper, nutmeg, mace, ginger, garlic add flavour to the dish and make it authentic.
Spice powders - Turmeric, red chilli powder are used
Coconut oil brings out the best flavour, so don't compromise on that.
Salt - crystal salt(pink or white), or fine salt(pink or white) may be used.
Use Fresh coconut for authentic flavour.
Seeds - Mustard, coriander, poppy seeds
Tomato, Curry Leaves are used.
Method:
- Add the tempering.
- Cook the chickpeas
- Saute veggies, along with spices spice powders, and coconut.
- Grind
- Add masala to chickpeas.
How to Serve:
Kadala curry is an excellent accompaniment to appam, puttu, idiyappam or nool puttu, pathiri, roti, poori.
You may also try:
Pre - preparation:
Soak chickpeas in water for 7/8 hours.
Recipe:
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| Kadala curry |
Preparation time: 30 minutes
No.of persons - 4
1 cup = 200ml
Ingredients:
Black chickpeas - 1/2 cup
Onion - 1/2(chopped)
To roast and grind:
Coconut - 1/2 cup
Shallots - 1/2 cup(reserve 4 or 5 to add while tempering)
Coriander seeds - 1 tsp
Turmeric powder - 1/4 tsp
Fennel seeds - 3/4 tsp
Cardamom - 2
Cloves - 4
Cinnamon - 1"
Pepper - 1/4 tsp
Star anise - 1 petal
Nutmeg - a pinch
Mace - 1 strand
Poppy seeds - 1/2 tsp
Garlic cloves - 3
Ginger - 1"
Tomato - 1
Red chilli powder - 1/2 tsp
Coconut oil - 1 tbsp
Tempering:
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Red chilli - 1
Coconut grated or chopped - 1 tbsp
Shallots - 2 tbsp (chopped)
Curry leaves- 1 sprig
Directions:
1. Pressure cook the soaked chickpeas along with the water to which it has been soaked for 7-8 whistles.
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2. Heat Coconut oil in a Kadai. Now add cinnamon, cloves, cardamom, fennel seeds, star anise, pepper, coriander seeds, nutmeg, mace. Saute till they release the aroma.
3. Add shallots, when it turns transparent, add ginger, garlic. Saute well.
4. Add tomato, turmeric powder. Saute till it turns mushy.
5. Add poppy seeds. Add red chilli powder, Saute for 2 mins, till the raw smell disappears.
6. Finally add coconut. give a good stir
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7. Allow to cool down. Take everything in a mixer jar and grind to a fine paste. 8. Now take a Kadai, heat coconut oil. Add mustard, red chilli, chopped shallots, onion, curry leaves. Saute till the onion turns transparent. Add grated or chopped coconut. Saute well. Add the paste, Saute well. Add chickpeas along with the water. Cook for 5 minutes. Remove from fire.  Notes:
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