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15 June 2011


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  1. Kadala/Chickpeas- 1cup
  2. Onion sliced- 1 medium
  3. Shallots(Chumanulli) chopped- 3 -4 nos
  4. Tomato chopped- 1 no
  5. Green chili- 1no
  6. Ginger (chopped )- 1" piece
  7. Garlic (chopped)-2 to 3  cloves
  8. Curryleaves- 1 sprig
  9. Kashmiri chilly powder- 2 tsp
  10. Turmeric powder- 1/2 tsp
  11. Coriander powder- 2 tsp
  12.  Garam masala- 1tsp
  13. Cumin powder- 1/4 tsp(optional)
  14. Fennel powder- 1/2 tsp(optional)
  15. Water
  16. Salt to taste
  17. Coconut milk-1 1/2 cups

For tempering

  1. Oil
  2. Mustard seeds- 1/2 tsp
  3. Curry leaves- few
  4. Red chili- 3 nos
  5. Shallots(chumanulli) chopped-2-3 nos


  • Wash and soak kadala overnight.
  • In a pressure cooker add all the ingredients from 1 to 16, mix well and cook till done( for 3 whistles)
  • Allow it to cool  and open the lid.
  • Put the cooker back on to the stove and heat it (without the lid on )
  • You can also grind  2 tbsp cooked kadala from the curry  to a smooth paste and add it back to the curry at this point ,if you require a thicker gravy(this is purely optional)
  • Add  coconut milk ,let it simmer for 10 minutes ,till the gravy thickens.

For tempering

  • Heat oil in a pan,Ad mustard seeds and let it splutter.
  • Add curry leaves ,red chilies and chopped shallots and saute it till shallots turn golden brown in colour.
  • Pour this over the curry.

This curry goes well with puttu,dosa or appam.

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.

1 comment:

  1. Love having puttu with kadala for breakfast or dinner ...or even as a evening snack :) You kadala curry looks delicious!


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