Kerala

Kerala kadala curry

Name: Kerala kadala curry
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1 cup soaked overnight kala chana, dry (black chickpeas); Water, about 3 1/4 cups, divided; 1/4 tsp turmeric (ground turmeric); Salt, to taste; 3/4 cup fresh grated coconut; 6 to 8 3 for roasting, rest sliced shallots; 1 tbsp coriander powder (ground coriander); 2 tsp kashmiri chilli powder; 1/2 tsp fennel seeds; 1/2 tsp black pepper; 3/4 tsp garam masala; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 1 broken dried red chilli; 1 medium sliced onion; 1 inch crushed ginger; 4 cloves crushed garlic; 2 slit green chilli; 2 sprigs curry leaves; 1 small chopped tomato

Black chickpeas in a roasted coconut gravy. Puttu waits for nobody, but it waits for this.

60 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Puttu and kadala3 chapters · 2 min read

Make it your way

Grandma's wayKala chana, roasted coconut and coconut oil.

The original

375kcal

12 gprotein

14 gfibre

60minutes

Kadala curry as Kerala homes make it for puttu.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Waterabout 3 1/4 cups, divided

Turmeric (ground turmeric)¼ tsp

Saltto taste

Fresh grated coconut¾ cup

Shallots6 to 8, 3 for roasting, rest sliced

Coriander powder (ground coriander)1 tbsp

Kashmiri chilli powder2 tsp

Fennel seeds½ tsp

Black pepper½ tsp

Garam masala¾ tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Dried red chilli1, broken

Onion1 medium, sliced

Ginger2.5 cm, crushed

Garlic4 cloves, crushed

Green chilli2, slit

Curry leaves2 sprigs

Tomato1 small, chopped

Method

5 steps

1Pressure cook the soaked chana with 600 ml water, turmeric and salt for 5 to 6 whistles. Let the pressure release naturally.
2Roast the coconut and 3 shallots in a dry pan on low until deep brown. Add the coriander, chilli, fennel, pepper and garam masala for 30 seconds. Cool and grind smooth with a little water.
3Heat the coconut oil, splutter the mustard, add the dried chilli, onion, sliced shallots, ginger, garlic, green chillies and curry leaves and fry until golden. Add the tomato and cook until soft.
4Add the paste, the chana with their cooking water and the remaining 200 ml water. Simmer until thick, mashing a few chana against the side of the pan.
5Finish with a few fresh curry leaves and rest for 5 minutes before serving.

Serve it like this

Serve in a bowl next to a steaming puttu with a ripe banana and a pappadam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala kadala curry

Make it your way

Ingredients

Method

Make it a meal