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Kerala Style Spicy Kadala Curry : Chickpea curry
Kadala Curry or Chickpea curry
Here comes yet another spicy curry from the dining table of kerala - kadala curry. Kadala or chickpea curry is commonly used in kerala. Due to its spicy nature, kadala goes well with rice products.. Mostly the combination is Puttu and Kadala curry.. Any way Kadala goes well with idiyappam, palappam etc. In some areas it's seen that Dosa and Kadala curry as a combination..
Kadala Curry
Kadala Curry | Source
Cook Time
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: One Cup Chickpeas will serve 3 people
Chickpea - soaked overnight and cleaned
Chickpea - soaked overnight and cleaned | Source
Preparing the kadala curry
Ginger n garlic to be crushed | Source
Ingredients
- 1 Cup Kadala, Chickpea - soaked overnight and cleaned
- 1 Cup Onion, Sliced
- 1/4 teaspoon mustard seeds
- 2 tablespoon Coconut Oil
- Curry leaves
- 1 teaspoon Chilli powder
- 1 teaspoon Corainder Powder
- 1 teaspoon Garam Masala Powder
- Salt, to taste
Kadala Curry preparation
Ginger and garlic is crushed | Source
Masala powder, 2 teaspoon cooked chickpeas is grinded, curry leaves, ginger garlic paste | Source
Onion sliced.. | Source
Step by Step Instructions
- Soak Kadala overnight, clean and cook the same using a pressure cooker, with needed amount of salt
- Slice Onion, finely, Now take some cooked kadala and grind it in mixer..
- remove the skin of Ginger and garlic, crush the same
- Heat Oil in a pan, add mustard seeds, curry leaves - let it splutter
- Add onion and saute till the same once the onion turn brown color.
- Now add Masala powder and saute , later add some water from the cooked kadala, again saute, now add the grinded Kadala - this makes the Kadala curry more thicker and tastier..
- Now Add the whole Kadala and saute till the same starts boiling..
- Once the masala is done with the kadala, Off the Gas and Serve hot.
Rate my Kadala curry recipe
Stages of kadala curry preparation
Preparing the kadala curry | Source
Preparing the kadala curry | Source
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