Kadala is the malayalam for chickpea/bengal gram/black chana. Puttu and kadala curry or Appam and kadala curry is a popular breakfast menu in Kerala. There are many ways to cook kadala curry, with or without using coconut. This version of Kadala curry is cooked in a roasted coconut gravy and has a very good aroma.
This recipe is in my draft for a long time now. I took a picture of it today and so I am ready to post...The lighting in the kitchen was not so good in the morning, so I will try to take a better picture next time.
1. Kadala/Chickpeas - 1 cup
Turmeric powder - 1/4 tsp
2. To roast and grind to a fine paste
Oil - 1 tbsp
Coriander seeds - 1 to 1.5 tbsp
Dry red chillies - 4
Cinnamon - a small piece
Cloves - 2
Fennel seeds - 1/4 tsp
Whole black pepper corns - 1/2 tsp
Shallots - 1 or 2, sliced
Shredded coconut - 3/4 cup
3. Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Shallots - 4 or 5, sliced
Chopped ginger - 1 tsp
Green chillies - 3, sliced
4.Coriander leaves to garnish
1. Soak kadala overnight. Pressure cook the kadala with turmeric powder and salt till cooked.
2. Meanwhile roast and grind the masala. Heat oil in a pan and add coriander seeds, dry chillies, cinnamon,cloves, cardamom,fennel and pepper corns. Saute till you start getting a nice aroma. Now add the coconut and shallots. Roast this till the coconut gets a dark brown colour. Take care not to burn this. Let it cool and then grind it to a smooth paste. Add enough water while grinding. Keep aside.
3. Heat oil in a pan and splutter mustard seeds. Add shallots,ginger, green chillies and curry leaves and saute till shallot starts getting light brown.
4. Add the masala paste and combine well. Saute for a minute.
5. Add the kadala along with the water used for cooking. Mix well and add more water and salt if required. Cover and cook for 5 minutes.
Garnish with coriander leaves.
I served it with appam this morning :-)