Kadala Curry: Spices and Flavors of South India

wellhealthorganic.com Kadala Curry: Kadala Curry, also known as Kadala Kari, presents a delightful blend of flavors, featuring black chickpeas, fresh coconut, onions, aromatic herbs, and an array of spices, making it a distinctive dish from Kerala cuisine.

Kadala Curry

• Preparation Time: 8 hours 30 minutes
• Cooking Time: 25 minutes
• Total Time: 8 hours 55 minutes
• Cuisine: Kerala, South Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For cooking the chickpeas:

1. 1 cup black chickpeas (kala chana or desi chana or whole bengal gram or kadala)
2. 2 cups water for soaking black chickpeas
3. 2.5 cups water for pressure cooking

For Kerala garam masala:

1. ½ teaspoon fennel seeds
2. 2 to 3 thin strands of mace
3. 1-inch cinnamon stick
4. 3 cloves
5. 3 pinches grated nutmeg

For coconut paste:

1. ½ cup fresh grated coconut (tightly packed)
2. ¼ to ⅓ cup water for grinding or blending coconut

Other ingredients for Kadala Curry:

1. ⅓ cup chopped shallots
2. 1-inch ginger, chopped (about 1 teaspoon)
3. 1 or 2 green chilies, chopped (about 1 teaspoon) or serrano pepper
4. 10 to 12 curry leaves
5. ½ teaspoon mustard seeds
6. ¼ teaspoon turmeric powder (ground turmeric)
7. 1 teaspoon red chili powder (for less spicy taste, add ½ teaspoon red chili powder or cayenne pepper)
8. 1 teaspoon coriander powder (ground coriander)
9. ¼ teaspoon black pepper powder
10. 2 tablespoons coconut oil
11. 1 to 1.25 cups water
12. Salt, as required

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Instructions:

Pressure cooking chickpeas:

1. Rinse the black chickpeas and soak them in 2 cups of water for 8 to 9 hours or overnight. White chickpeas can also be used as an alternative.
2. In a 3-liter stovetop pressure cooker, place the soaked chickpeas, fresh water, and salt.
3. Pressure cook the chickpeas for 9 to 10 whistles or until they are tender on medium heat.

Preparing coconut paste:

1. While the chickpeas are cooking, grind the grated coconut with water to a smooth paste. Set aside.

Preparing Kerala garam masala:

1. Dry roast fennel seeds, mace strands, cinnamon, cloves, and grated nutmeg lightly until aromatic.
2. Grind or pound these spices into a semi-fine or fine powder. Set aside.

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Making Kadala Curry:

1. Heat coconut oil in a pan. Add mustard seeds and let them crackle.
2. Stir in chopped shallots and sauté for a minute. Add ginger, chopped green chilies, and curry leaves, sautéing until the shallots are translucent or light brown.
3. Add red chili powder, coriander powder, black pepper powder, and the ground Kerala garam masala. Stir well.
4. Then add the ground coconut paste and sauté for 4 to 5 minutes on low heat.
5. Add the cooked black chickpeas and stir well.
6. Pour in 1 to 1.25 cups of water or adjust to desired consistency. Season with salt.
7. Let the curry come to a boil on medium heat until the gravy reduces slightly, and the flavors blend well.
8. When done, oil specks should appear on the top layer of the curry.
9. Serve Kadala Curry hot with puttu, appams, or steamed rice. Garnish with chopped coriander leaves if desired.