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kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry |

kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with 37 amazing images.



Kadala curry is a beloved staple in Kerala and a testament to the region's rich culinary heritage. Learn how to make kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry |

Kadala curry is a flavorful and comforting dish originating from Kerala, India. It features black chickpeas (kadala) simmered in a rich coconut-based gravy, infused with aromatic spices like coriander, fennel and curry leaves. The curry often has a coconut base, which adds a creamy texture and enhances the overall richness of the dish.

This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. The curry is simmered until the flavors meld together, resulting in a deeply satisfying and aromatic dish.

This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. Kadala curry is typically served hot with steamed rice, Malabar paratha, appam or idli, making it a satisfying and wholesome meal.

pro tips to make kadala curry: 1. Pressure cooking is the most efficient way to cook kadala. It significantly reduces cooking time and ensures they are tender. 2. Instead of chopped tomatoes you can add tomato puree for a tangy flavor and a beautiful red color to the curry. 3. Freshly blended coconut masala enhances the flavour of the curry.

Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with detailed step by step photos.

Kadala Curry, Kerala Curry for Appam, Puttu and Dosa

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Kadala Curry, Kerala Curry for Appam, Puttu and Dosa recipe - How to make Kadala Curry, Kerala Curry for Appam, Puttu and Dosa

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Ingredients


For Kadala Curry
1 cup kala chana (brown chick peas) , soaked overnight and drained
1 tbsp coriander (dhania) seeds
1 tsp fennel seeds (saunf)
5 whole pandi chillies , broken into pieces
3/4 cup grated coconut
1 1/2 tbsp oil
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
5 curry leaves (kadi patta)

Method
For kadala curry
    For kadala curry
  1. To maake kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
  2. Allow the mixture to cool completely.
  3. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste
  4. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
  5. Allow the steam to escape before opening the lid. Keep aside.
  6. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes.
  7. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  8. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  9. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  10. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds.
  11. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds.
  12. Pour the tempering over the kadala curry and serve hot.
Nutrient values (Abbrv) per serving
Energy226 cal
Protein7 g
Carbohydrates25.3 g
Fiber12.2 g
Fat10.8 g
Cholesterol0 mg
Sodium39.2 mg
Kadala Curry, Kerala Curry for Appam, Puttu and Dosa recipe with step by step photos

like kadala curry recipe
    like kadala curry recipe
  1. kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | then do try other south sabzi recipe also:

what is kadala curry made of?
    what is kadala curry made of?
  1. See the below image of list of ingredients for making kadala curry recipe.

how to make chana
    how to make chana
  1. In a pressure cooker, add 1 cup kala chana (brown chick peas), soaked overnight and drained. Soaking helps soften the chickpeas, making them easier to cook and resulting in a more tender and flavorful curry.
  2. Add salt to taste. 
  3. Add 2 cups of water.
  4. Mix well.
  5. Pressure cook for 4 whistles.
  6. Allow the steam to escape before opening the lid. Keep aside.

how to make the coconut masala
    how to make the coconut masala
  1. To make kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | in a broad non-stick pan, add 1 tbsp coriander (dhania) seeds. When roasted and ground, coriander seeds form the base of the masala powder, providing a foundation for the other spices.
  2. Add 1 tsp fennel seeds (saunf). Roasted and ground, fennel seeds undoubtedly elevate the taste and overall experience of Kadala Curry.
  3. Add 5 whole dry red chillies (pandi) , broken into pieces. Dry red chillies play a crucial role in adding heat and flavor to kadala curry. They contribute to the overall spiciness of the dish and enhance the aroma with their pungent and slightly smoky notes.
  4. Dry roast on a medium flame for 3 minutes.
  5. Allow the mixture to cool completely.
  6. Once cooled, put it in the mixer jar. 
  7. Add 3/4 cup grated coconut. When ground into a paste, coconut acts as a natural thickening agent, helping to create a luscious and satisfying gravy.
  8. Add approx. ½ cup of water.
  9. Blend to a smooth paste.

how to make kadala curry
    how to make kadala curry
  1. Heat 1 tbsp of oil in a deep non-stick kadhai.
  2. Add ½ cup finely chopped onions. When finely chopped, onions soften and meld with the other ingredients, creating a smooth and slightly thick gravy.
  3. Sauté on a medium flame for 3 to 4 minutes.
  4. Add 1 cup finely chopped tomatoes. Tomatoes add a tangy and slightly sweet flavor to the curry, balancing the richness of the chickpeas.
  5. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  6. Add ¼ tsp turmeric powder (haldi). Turmeric is a natural yellow-orange pigment that gives the curry its characteristic vibrant color.
  7. Add the prepared paste.
  8. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  9. Add the cooked chana along with the water in which they are cooked.
  10. Add salt to taste. 
  11. Mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.

for the tempering
    for the tempering
  1. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan.
  2. Add ½ tsp mustard seeds ( rai / sarson). When dry mustard seeds are tempered in hot oil, they release a pungent, slightly bitter aroma that adds a unique depth and complexity to the curry.
  3. When the seeds crackle, add the 1 whole dry kashmiri red chilli, broken into pieces. When tempered in oil, they release aromatic compounds that add a fragrant dimension to the dish.
  4. Add 5 curry leaves (kadi patta). Curry leaves have a strong, distinctive aroma and a slightly bitter, pungent flavor. They lend a complex and fragrant note to the curry, enhancing its overall taste.
  5. Sauté on a medium flame for a few seconds.
  6. Pour the tempering over the curry.
  7. Mix well. 
  8. Serve kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | hot.

pro tips to make kadala curry
    pro tips to make kadala curry
  1. Pressure cooking is the most efficient way to cook kadala. It significantly reduces cooking time and ensures they are tender.
  2. Instead of chopped tomatoes you can add tomato puree for a tangy flavor and a beautiful red color to the curry.
  3. Freshly blended coconut masala enhances the flavour of the curry.

benefits of Kadala Curry
    benefits of Kadala Curry
  1. Kadala Curry is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
    1. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 49% of RDA.
    2. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits (oranges, grapefruit and sweet lime), lemons, vegetables ( capsicum , broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 48% of RDA.
    3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal,  yellow moong dal, urad dal, toor dal , sesame seeds ). 38% of RDA.
    4. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 25% of RDA.
    5. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables ( spinach, broccoli,  kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals (  jowar, bajra, whole wheat flour, dalia). 22% of RDA.
    6. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour ,  chana dal, moong, walnuts, masoor dal, brown rice ,  jowar, bajra. 20% of RDA.
    7. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 13% of RDA.

Reviews

Kadala Curry, Kerala Curry for Appam, Puttu and Dosa
 on 08 Jun 19 07:53 AM
5

कड़ाला करी
 on 11 Nov 16 11:04 AM
5

Kadala Curry chatpati coconut oil ke ki swad me aacha hi our aapam yadosa ki sath khata hu
Kadala Curry
 on 05 Aug 16 04:32 PM
5

I liked this recioe... true south indian taste
Kadala Curry
 on 09 Jun 15 04:33 PM
5

spicy.. right amount of spice used.. the fennel seeds added to the coconut gives a nice aroma and blends very well with the chana..kadala curry can be enjoyed with appam and idiappam.. or even with hot steaming rice..

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