Monday, March 25, 2013

Kadala Curry without coconut

Kadala curry, a quintessential dish from Kerala, served usually with rice, appams or puttu. There are two versions to this dish, one with coconut, which is usally made it when there are a lot people to be served and the quick and easy one without the coconut. 

1 cup black chana soaked overnight
Cook in the pressure cooker with enough water until done.

1 onion finely chopped
1 tbsp each ginger/garlic/green chilles minced
3 tomatoes chopped
1/2 tsp turmeric
2 tbsp coriander pwd
1 tsp chilli pwd
1/2 tsp fenugreek pwd
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
curry leaves
2 tbsp oil

Heat oil, add mustard seeds, fenugreek seeds, and hing.
Once the mustard seeds pop, add onions and curry leaves.
Add ginger, garlic and green chilles.
Once sauted, add tomatoes and all the dry spices.
After the tomatoes are cooked down add the kadala with the water that it was cooked in.
Add salt and cover and simmer till a nice gravy is formed.
Serve with any kind of Kerala bread or rice.

Easy Peasy huh!!!!

1 comment:

shyama said...

TOO was just xcellent. me n my hubby relished the kadala curry. tried out many recipes but this was the best.