Kadala curry: The enticing dish of Kerala

Who doesn’t love the puttu and appam with kadala curry? Kadala curry, or "black chickpea curry," is a popular breakfast recipe in Kerala cuisine. Naturally vegan and gluten-free, it's made with a blend of coconut puree, onions, and clusters of spices, making it the perfect aromatic and mouth watering dish. Apart from puttu and appam, it can also be served with rice, chapatis, and poories. Because nothing beats the delectable flavours and taste of kadala curry.It is one of the simplest and easiest dishes to make, and it can be made with various variations, starting from a gravy to a semi-gravy version. C'mon let's see how to make this with edible oil manufacturers.  

Ingredients

Black chana 1 cup

Salt ½ teaspoon

Water 4 ½  cups

A teaspoon of sundew refined sunflower oil 

Cinnamon stick ½ inch

Cardamom pods 2

Cloves 3

Fennel seeds 1 teaspoon 

Turmeric powder ¼ teaspoon

Kashmiri chilli powder ½ teaspoon

Coriander powder 1 teaspoon

Garam masala ½ teaspoon

Mustard 1 teaspoon

Broked dry red chilli

Chopped shallots 1

Slit green chilli 1

Garlic cloves 2

Ginger 1 inch

Sliced onion ½

Chopped tomato 1

Grated coconut ½ cup

Curry leaves

Steps

  1. Soak the rinsed black chana in 2 cups of water and leave it overnight or for 8–9 hours.

  2. In a pressure cooker add  the black chana with ½ teaspoon of salt and add 2 and ½ cups of water.  

  3. Pressure cook the chana for 7 to 10 minutes or until the chana is well cooked.

  4. Meanwhile, add the coconut to the blender and blend. Grind it into a smooth paste. 

  5. In a pan, dry roast the cloves, cardamom, cinnamon, and fennel seeds. Once it turns aromatic, turn off the flame and let it cool down.

  6. Blend it into a powder.

  7. In a pan, add 2 tablespoons of oil. Once the oil is hot, add the mustard seeds and let it splatter.

  8. Add in the onions and sauté it till it turns translucent. To the sauteed onion, add the ginger, garlic, tomato, green chili, and curry leaves, and sauté well.

  9. Once cooked, add red chilli powder, black pepper powder, coriander powder, and the blended spice mix.

  10. Turn the flame to low, add the coconut paste, and mix well. Saute it occasionally for 4–5 minutes.

  11. Add the cooked chana and mix well.

  12. Add water or chana stock (the water in which chana was soaked). Add salt and let the curry boil on medium heat.

  13. Simmer the heat once it begins to boil. Switch it off once the oil starts floating on top.

Your kadala curry is ready to be served with puttu and appam.

Tamilnadu Edible Oils is one of the leading sunflower oil manufacturers in India that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO, the best edible oil manufacturers in Chennai to make tasty dishes.

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