Puttu and Kadala Curry is the quintessial comfort food for almost every Keralite. You can find steaming puttu and kadala curry in every chayakada (roadside tea stall) in Kerala. When served along with a piping hot cuppa tea, this simple dish is sure to make every Keralite nostalgic…
Ingredients
2 cups black chana/kadala
2 tablespoon thinly sliced coconut pieces (thenga kothu )
1 onion (chopped, not so finely)
2 green chillies (slit)
1 teaspoon red chilly powder
2 tablespoon coriander powder
1/2 teaspoon mustard seeds
1-2 dry red chillies
A stalk of curry leaves
1/2 to 1 teaspoon garam masala
Salt to taste
2-3 tablespoon coconut oil
How To
Soak the kadala in water (3-4 cups) overnight. Cook this along with the required amount of salt and water in a pressure cooker till soft. Keep aside.
Heat coconut oil in a deep bottomed pan and splutter mustard seeds. Add the dry red chillies and sliced coconut pieces. Saute until they start to brown. Now add chopped onions, green chillies and curry leaves. Saute till the onions start to caramelise. Add red chilli, coriander powder and garam masala and saute for a couple of minutes on low flame. Add the water from the cooked kadala and bring to a boil. Add the cooked kadala and mix well. Check if salt is as per your taste. If not, add some more. Cook until the gravy becomes thick. Serve hot with puttu.
Source: mom 🙂
Notes: If you happen to have meat masala, you can substitute the same with chilli and garam masala and then add a wee bit of coriiander powder to thicken the gravy.
Kadala Curry
