Kerala Kadala Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • brown Chana - 1 cup
  • curry leaves a few
  • coconut chips - 1/3 cup
  • oil - 5 to 6 tbsp
  • cloves - 3
  • cardamoms - 3
  • cinnamon - 5 cm
  • onion - 1 cup, finely chopped
  • curry leaves a few
  • green chillies - 2, slit
  • ginger - 2 tsp, cut into thin strips
  • chilli powder - 1 tsp
  • coriander powder - 2 tsp
  • turmeric powder -1/2 tsp
  • thick coconut milk - 1 cup
  • salt to taste

How to Make Kerala Kadala Curry

  • Cut coconut flesh into thin strips and chop them into tiny pieces.
  • Soak Chana in water overnight.
  • Drain, cover with enough water to come about 2 cm above the level of Chana.
  • Add curry leaves and coconut chips.
  • Add 1 tsp salt and pressure cook for 15 minutes.
  • Heat oil in a Kadai.
  • Add cloves, cardamoms and cinnamon.
  • Add onion, curry leaves, ginger and green chillies.
  • Fry till onion is light brown.
  • Add chilli, coriander and turmeric powders.
  • Fry very well till the oil separates along the sides.
  • Add cooked Chana and salt if needed.
  • Simmer for 5 minutes.
  • Add coconut milk. When the curry begins to boil, remove from fire.
  • Serve hot with Aapam, Idiyappam or Puttu.

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