by Tarla Dalal
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Spicy and tongue-tickling, this Kadala Curry is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy aappam! This sumptuous curry 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. Enjoy this with freshly-made aappam 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.
- 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.
Nutrient values per serving
|Vitamin A||243.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||14.7 mg|
|Folic Acid||10 mcg|
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