Kadala curry is a quick and easy gravy to make. It is made with whole Bengal gram or black chickpeas. It has a beautiful color and a very pleasing aroma. We usually prepare kadala curry for breakfast together with Puttu. Puttu is a layered cake made of rice flour or semolina (rava), with interleaving layers of fresh grated coconut. Puttu can also be served along with bananas and sugar, which is much easier. But I like the savory combination of kadala curry.
Kadala curry is a very traditional and one of the most popular curries of Kerala. I’m sure Puttum kadala curryum (Puttu and black chickpeas curry) brings a lot of beautiful, nostalgic memories to many who are staying away from their homes in Kerala. Though I like puttum kadala curryum very much, it is not an everyday dish at my home. I usually prepare them during weekends. All of us love to have kadala. But I make sure that I do not make it too spicy. The red chili powder that I use at home is a mix of both Kashmiri chili and the regular spicy one. And my curries are only moderateley spicy.
You can add to the complexity of kadala curry as much as you wish. But this recipe is quite simple and easy without any complications or extra work. While many add coconut to kadala curry, I keep it simple and easy. So this recipe does not use coconut, neither in fresh form nor the fried one.
So let us check out the recipe. First wash and then soak kadala or black chickpeas in water overnight, or for at least 8 hours. I usually soak it the night before, for the next day breakfast. I have heard that you may use this water that is used for soaking for making the curry. It adds to the flavor and makes the curry more tasty. So make sure to wash the black chickpeas before soaking. If you do not want to add the soaked water, then drain the water and add the soaked black chickpeas to a pressure cooker.
To this, add onions, tomatoes, green chili, garlic, red chili powder, turmeric powder, coriander powder, salt and about 3 and 1/2 cups water. Mix well and pressure cook for 15 minutes. Then simmer and cook in the lowest flame for another 5 minutes. Switch the flame off. Allow the pressure to release by itself.
Then, for seasoning, heat 2 tbsp coconut oil in a kadai/ pan. Splutter mustard seeds. Then add the curry leaves and red chili whole and saute for few seconds. Add the seasoning to the prepared kadala curry and mix well. Serve hot with puttu or idiyappam.
So isn’t this recipe easy and simple. No extra work, and no worries of grating coconut 🙂 Quick to make too.It is healthy and delicious. Black chickpeas is rich in proteins. It is quite filling too. Puttu drenched in kadala curry is so tasty, with bites of kadala in between. It is a must try. I make puttu using the puttu podi (rice flour) available in the market. You may prepare as per the directions given in the packet. I also prepare puttu using the roasted rice flour sent by my Mother-in law. I sprinkle warm water over it and using clean fingers make tiny crumbs . Then using a puttu maker or vessel, steam the puttu with alternate layers of fresh grated coconut in between, for 15 – 20 minutes. Hot steaming puttu is ready.
Please do try out and let me know your feedback.