I can never forget the moment, when I tasted the awesome Puttu Kadala Curry at my neighbor's home for the first time. A typical preparation belonging to God's Own Country ~ Kerala, that the recipe has become so synonymous with the state itself. As the Kadala Curry is protein loaded and rich with the coconut gravy added to it, it makes a healthy and nutritious breakfast when eaten with steamed Puttu which is full of carbs. Now that's what I call a well balanced meal.
For this week's Avant Garde Cookies, we decided to hop to each other's blog and take a peek into the other cookies blog. It was my turn to take a peek into Roshni's Kitchen and she being a Keralite, I decided to make the ever famous puttu kadala curry. But then I also decided to use whole ingredients to make the paste as that's how I had seen my neighbor make it. It will be much more flavorful when you roast and grind whole ingredients to make the gravy.
Kerala Kadala Curry Recipe
Prep time: 8 hours | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
To be ground to a paste:
- Chick peas / Garbanzo Beans - 1 cup
- Onion, chopped - 1 cup
- Tomato, chopped - 1 cup
- Mustard seeds - 1 tsp
- Cumin seeds - 1/2 tsp
- Curry Leaf - 1 sprig
- Salt - to taste
- Oil - 3 tbsp
- Freshly grated coconut - 1 cup
- Coriander seeds - 2 tbsp
- Cumin seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Dry Red Chillies - 10 to 12
- Sambar onions / Shallots - 3 to 4
- Soak chick peas / Garbanzo beans overnight in enough water.
- The next day discard the water and using fresh water and 1/4 tsp salt, pressure cook till soft and keep aside.
- Heat a pan with 2 to 3 tsp of oil. Add coriander seeds, cumin seeds, fenugreek seeds and dry red chillies and roast for a minute.
- Add sambar onions/shallots and saute for another minute. Add the grated coconut at last and simmer the flame completely and keep roasting till the entire contents become browned and aromatic.
- Take off the pan from stove and let the contents cool. Grind in a mixer using enough water to a fine paste and keep aside.
- Heat another deep pan with remaining oil. Add mustard seeds and once it pops add cumin seeds, finely chopped onions and sauté till it turns pink.
- Add tomato, curry leaves and sauté till the tomato softens. Add the ground paste, cooked chick peas along with the cooked water, salt and mix well. Cover with a lid and cook for 8-10 minutes over medium flame.
- Take off stove and serve hot with steaming Puttu, Rice, Rotis or Chappathis.
- I have used the white colored Garbanzo Beans as my kids do not favor the black colored ones. Both taste the same though when used.
- Instead of whole spices used for grinding, you can also use the spice powders but the taste will remarkably vary.
- Use the standard variety of tomato instead of the hybrid variety.
Labels: Avant Garde Cookies, Breakfast Recipes, Dal Recipes, Gluten Free, Kerala Cuisine, Side Dishes - Chappatis / Rotis, Vegan Recipes