Kadala Curry, Kerala Curry for Appam, Puttu and Dosa
by Tarla Dalal
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 simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry.
Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam !
To make 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. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. 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. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. 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. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot.
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.
This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry.
This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet.
Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner.
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 recipe below.
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:
Makes 6 servings
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 dry red chillies (pandi) , 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)
For kadala curry
- For kadala curry
- To maake {span class="bold1"}kadala curry{/span}, 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.
- Allow the mixture to cool completely.
- Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste
- Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- 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.
- Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- 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.
- For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the {span class="bold1"}kadala curry{/span} and serve hot.
| Energy | 226 cal |
| Protein | 7 g |
| Carbohydrates | 25.3 g |
| Fiber | 12.2 g |
| Fat | 10.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 191.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 19.3 mg |
| Folic Acid | 75.7 mcg |
| Calcium | 90.3 mg |
| Iron | 2.1 mg |
| Magnesium | 75.4 mg |
| Phosphorus | 150.9 mg |
| Sodium | 39.2 mg |
| Potassium | 405.6 mg |
| Zinc | 1.2 mg |
Kadala Curry chatpati coconut oil ke ki swad me aacha hi our aapam yadosa ki sath khata hu
I liked this recioe... true south indian taste
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..