Kadala Curry, Kerala Curry for Appam, Puttu and Dosa


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Kadala Curry

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
कड़ाला करी - हिन्दी में पढ़ें 

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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 Appam !

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 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 .

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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:     Makes 6 servings
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Ingredients
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)
Method
  1. 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 curry and serve hot.

Nutrient values per serving
Energy129 cal
Protein3.4 g
Carbohydrates8.1 g
Fiber3.1 g
Fat9.2 g
Cholesterol0 mg
Vitamin A243.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31 mg
Vitamin C14.7 mg
Folic Acid10 mcg
Calcium33.3 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium27.4 mg
Potassium169.2 mg
Zinc0 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

कड़ाला करी
5
 on 11 Nov 16 11:04 AM


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


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


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..