Enikku ishtapetta vibhavangal
Kerala Kadala Curry
Ingredients
------------
Chickpeas - Black/White Channa (I would recommend the Black Channa variant)(Kadala) - 2 cups
Turmeric Powder - 1/2 spoon
Salt
Garam Masala Powder - 1 spoon (Substitute for Cloves, Cinnamon etc etc)
Green Chillies Small(Centre Slit) - 3 to 4
Wash and soak the Kadala over night (at least 3-4 hours).
Pressure cook Kadala, Turmeric Powder, Salt, Garam Masala and Green Chillies for 2 whistles / until soft (The pressure cooking time varies with the model, size and age ;) of the cooker). Remove the cooker from the cooking device (range, gas stove... etc) and set aside (to cool)
While the above is being done (the pressure cooking part) we can get started with the masala
For masala (called "arappu" in some parts of kerala)
--------------------------------------------------
Onion - 1 medium cut into chunks
Coriander seeds - 2 tbsp ( I use 3 just for kicks)
Red chillies - 6 nos (Again, I use 8 just for kicks)
Pepper Corns - 1 tbsp (Optional)
Grated Coconut - 3/4 cup
In a flat bottom kadai, heat 2 tbsp cooking oil. Add coriander seeds, red chillies and saute till the coriander seeds turn slightly dark (dont over do it - Will spoil the whole dish). Add onions, saute, turn off the heat and allow it to cool. Please note that we DID NOT roast the coconut
When cool, Grind the masala (adding water as necessary) in to a "kind of" smooth paste.
Add the masala to the kadala in the pressure cooker (Which should be cool enough to open now). Bring it to boil (Check whether the kadala is cooked well. It would have become soft and not mashed). Once it reaches a boiling stage, reduce heat to medium.
Garnish (Seasoning)
-------------------
Mustard Seeds - 1 tbsp
Curry Leaves - around 10 leaves
Ginger (Cut into small pieces) - 1 tbsp
Shallots (Small Onion) - 4 nos (or use 1/4 of a regular onion)
Coconut Oil - Yeah, 2 spoons.
Heat the coconut oil in a flat bottom kadai, Add mustard and wait till it "begins" to splutter. Add ginger, shallots and curry roast and roast on sim fire till shallots are roast (slightly dark).
Add this to the Kadala curry. Stir well. Check for salt, spice levels (Hopefully, everything is good till now. If not add salt, chilli powder (adding this requires the curry to be boiled to a point till the "kick" settles down).
Simmer to a point where the Kadala curry reaches desired consistency levels OR reminds you of your mom/wife/maid/the guy from your favorite thattukada in kerala/college canteen .. :) ..
Relish with puttu or appam (even idiyappam)
Kerala Kadala Curry
Ingredients
------------
Chickpeas - Black/White Channa (I would recommend the Black Channa variant)(Kadala) - 2 cups
Turmeric Powder - 1/2 spoon
Salt
Garam Masala Powder - 1 spoon (Substitute for Cloves, Cinnamon etc etc)
Green Chillies Small(Centre Slit) - 3 to 4
Wash and soak the Kadala over night (at least 3-4 hours).
Pressure cook Kadala, Turmeric Powder, Salt, Garam Masala and Green Chillies for 2 whistles / until soft (The pressure cooking time varies with the model, size and age ;) of the cooker). Remove the cooker from the cooking device (range, gas stove... etc) and set aside (to cool)
While the above is being done (the pressure cooking part) we can get started with the masala
For masala (called "arappu" in some parts of kerala)
--------------------------------------------------
Onion - 1 medium cut into chunks
Coriander seeds - 2 tbsp ( I use 3 just for kicks)
Red chillies - 6 nos (Again, I use 8 just for kicks)
Pepper Corns - 1 tbsp (Optional)
Grated Coconut - 3/4 cup
In a flat bottom kadai, heat 2 tbsp cooking oil. Add coriander seeds, red chillies and saute till the coriander seeds turn slightly dark (dont over do it - Will spoil the whole dish). Add onions, saute, turn off the heat and allow it to cool. Please note that we DID NOT roast the coconut
When cool, Grind the masala (adding water as necessary) in to a "kind of" smooth paste.
Add the masala to the kadala in the pressure cooker (Which should be cool enough to open now). Bring it to boil (Check whether the kadala is cooked well. It would have become soft and not mashed). Once it reaches a boiling stage, reduce heat to medium.
Garnish (Seasoning)
-------------------
Mustard Seeds - 1 tbsp
Curry Leaves - around 10 leaves
Ginger (Cut into small pieces) - 1 tbsp
Shallots (Small Onion) - 4 nos (or use 1/4 of a regular onion)
Coconut Oil - Yeah, 2 spoons.
Heat the coconut oil in a flat bottom kadai, Add mustard and wait till it "begins" to splutter. Add ginger, shallots and curry roast and roast on sim fire till shallots are roast (slightly dark).
Add this to the Kadala curry. Stir well. Check for salt, spice levels (Hopefully, everything is good till now. If not add salt, chilli powder (adding this requires the curry to be boiled to a point till the "kick" settles down).
Simmer to a point where the Kadala curry reaches desired consistency levels OR reminds you of your mom/wife/maid/the guy from your favorite thattukada in kerala/college canteen .. :) ..
Relish with puttu or appam (even idiyappam)
Comments