KADALA CURRY | KADALA KARI
Kadala Curry (a.k.a. Kadala Kari) is a delicious and flavorful curry made with black chickpeas, fresh coconut, onions, herbs and a bevy of warming spices. A unique and special curry from the Kerala cuisine.
Provided by Dassana Amit
Categories Main Course
Time 8h55m
Number Of Ingredients 22
Steps:
- First rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. You can also use white chickpeas instead of black chickpeas.
- Take the black chickpeas in a 3 litre stovetop pressure cooker. Add fresh water and salt.
- Stir and pressure cook the chickpeas for 9 to 10 whistles or till they are tender and cooked through on medium heat.
- Meanwhile when the chickpeas are cooking, take the grated coconut in a grinder or blender jar. Add water and grind or blend to a smooth paste.
- Keep the ground coconut paste aside.
- In a small pan, dry roast the following spices till aromatic - fennel seeds, mace strands, cinnamon, cloves and grated nutmeg or nutmeg powder. Just a light roasting. Don't over do.
- In a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. Keep aside.
- Heat coconut oil in a pan.
- Add mustard seeds and let them crackle.
- Add chopped shallots. Stir and saute for a minute.
- Then add ginger, chopped green chilies, curry leaves and saute till the shallots turn translucent or a light brown.
- Then add red chili powder, coriander powder, black pepper powder and the ground kerala garam masala. If you already have kerala garam masala, then just add 1 teaspoon of it. Note that 1 teaspoon of red chili powder, makes this curry spicy. So reduce to ½ teaspoon for a less spicy curry.
- Stir the ground spices very well and saute for a minute on low heat.
- Then add the ground coconut paste.
- Stir and mix very well.
- Saute for 4 to 5 minutes on a low heat.
- Then add the cooked black chickpeas or kadala. Stir very well.
- Then add 1 to 1.25 cups water or according to the consistency you prefer. Again stir and mix very well.
- Season with the required amount of salt and stir kadala curry again.
- Let the curry come to a boil on medium heat and the gravy reduces a bit. The flavors and chickpeas should also be well blended. When the curry is done and cooked well, you will see some oil specks on the top layer of the curry.
- Serve Kadala Curry hot with puttu or appams or steamed rice. While serving, you can garnish with some chopped coriander leaves if you like.
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 9 g, Fat 17 g, SaturatedFat 12 g, Sodium 743 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKPEA & COCONUT CURRY (KADALA)
This yummy chickpea curry, with its underlying creamy coconut flavor, is good enough to eat straight out of the pot. The author recommends desi or kabuli chickpeas, but I use whatever I can obtain. To reduce cooking time, I often use canned chickpeas. Although they are optional, I like to add the curry leaves. Passive cooking time refers to cooking dried chickpeas, but does not include soaking them prior to cooking. Recipe adapted from the book, "Passion for Pulses". The contributor is from Kerala, India.
Provided by Daydream
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using dried chickpeas, soak overnight in plenty of water, then drain.
- Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
- When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
- Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- Add onion and curry leaves and saute and stir a further minute or two.
- Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- Add 1 cup coconut milk and simmer for a further 10-15 minutes.
- Serve with rice and garnish with fresh cilantro.
CHICKPEA CURRY
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
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