Kadala Curry Restaurant Style

by Lakshmi RamNair
This is a rather exceptional combination of Kadala (Chickpeas) with fried coconut and spices as the base
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chickpeas(Kadala – Black or White) - 1 cup
  • Coconut - 1/2 of
  • Onion - 1 large
  • Coconut chips(A few, Thenga Khotthu) -
  • Eastern chicken masala powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As required) -
For seasoning:
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chickpeas(Kadala – Black or White) - 1 cup
  • Coconut - 1/2 of
  • Onion - 1 large
  • Coconut chips(A few, Thenga Khotthu) -
  • Eastern chicken masala powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As required) -
For seasoning:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak the kadala in water overnight.
  2. Pressure cook the kadala along with the chopped onion, turmeric powder and salt.
  3. 3)Meanwhile, fry the grated coconut in a kadai, till it turns brown. :- Make sure it doesn¦t get burnt.
  4. 4)Allow it to cool and grind it to a smooth paste in a mixer grinder.
  5. 5)When the kadala is done, remove the lid of the cooker.
  6. 6)Add the coconut paste and mix well.
  7. 7)Add the masala powder, coconut pieces and salt if reqd, and mix well again. You can also mash the contents a bit with a ladle for a thicker consistency.
  8. 8)Simmer for around 10 - 15 minutes.
  9. 9)When the gravy starts to thicken, switch off the flame and remove from fire.
  10. 10)Heat oil in another small frying pan.
  11. 11)Splutter mustard seeds, sautT dry red chillies and curry leaves.
  12. 12)Add the above seasoning into the kadala curry and mix well.
  13. So, you just got yourself a spicy kadala curry which can be made within minutes and that too without too much bothera. However, if you do not want to opt for the readymade masala powder and stick to the conventional method, u can dry roast coriander powder, chilly powder, garam masala powder and turmeric powder. In case of which, switch off the flame after frying the coconut and then add the powders. This is done to reduce the chances of burning the powders while frying on high flame. (A small tip for cooking novicesa 🙂
  14. And to conclude, a quick look at the nutrient aspects of Kadalaa. A good source of proteins and various minerals and being exceptionally high in dietary fiber, consumption of Kadala has proved to be very healthy. Accdg to study reports, it is also considered to be a good source of carbohydrates for those with insulin sensitivity or diabetes.
  15. So, for all Kadala hatersa. consider all the above time and health aspectsa do get a pack of Kadala today itself and include it to your max¦m in your cuisine as wella. and what better way to start offa than with my own instant, spicy and healthy recipe? 🙂 Do try to include around 10 - 15 cooked chickpeas in your diet daily and make your life fit and healthy......
  16. So, on that healthy note, happy cooking!!!!
  17. *** Note : You can use either Black Kadala (Desi Chana) or White Kadala (Kabuli Chana) for this recipe though I usually prefer Kabuli ones…. You can reduce the amount of coconut too if you are too bothered about the Cholesterol or the “C” factor… and avoid the inclusion of coconut chips as well. Now as for the usage of the readymade masala powder, I gave it a try instead as I always used to get confused with the measurements of the coriander, chilly powders etc…. However, this masala mix definitely saves a lot of time and energy as you don’t have to sauté it along with coconut and moreover, can move around with the measurements too accdg to your liking of spiciness.
Recipe Notes

Tasty and nutritious

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