Kadala Curry

by Tarla Dalal

Added to 4 cookbooks
This recipe has been viewed 3157 times

Kadala curry is another traditional recipe straight from the kitchens of kerala. This spicy dish is the ideal accompaniment for bland “tiffin” varieties such as aappam, puttu, dosa etc. It can also be had with rice, but that combination is rare.

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Preparation Time: 15 mins
Cooking Time: 35 mins
Makes 4 to 6 servings

Ingredients

For The Masala
2 tbsp coconut oil or any other refined oil
1/2 tsp finely chopped garlic (lehsun)
4 to 5 curry leaves (kadi patta)
1 tsp coriander (dhania) seeds
1 tsp finely chopped ginger (adrak)
1/2 cup sliced shallots (madras onions)
3 whole dry Kashmiri red chillies ,
broken into pieces
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 cup freshly grated coconut

For The Tempering
1 cup chawli (cow pea / lobhia) , soaked
salt to taste
1/4 cup sliced onions
2 tsp coconut oil or any other oil
1/2 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
2 tbsp finely chopped onions
1 tbsp freshly grated coconut
1 whole dry kashmiri red chilli ,
broken into pieces

Method
For the masala

Heat the oil in a pan, add all the ingredients and roast on a medium flame till they release flavour, while stirring continuously.
Remove from flame, cool and blend in a mixer to a fine powder. Keep aside.

How to proceed

Put 4 cups of water to boil, add the red chana and salt and cook till the chana is soft.
Add the onions and the prepared masala, mix well and simmer till the curry thickens.
For the tempering, heat the oil in a small pan, and add the mustard seeds and curry leaves.
When the seeds crackle, add the onions and sauté on a medium flame for a minute, while stirring continuously.
Add the coconut and red chillies, mix well and sauté on a slow flame for 2 minutes, while stirring continuously.
Pour the tempering over the curry and mix gently. Serve immediately.

RECIPE SOURCE : South Indian Recipes