Kerala Style Kadala Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
INGREDIENTS:
1 cup black chickpeas
1 large onion chopped
2 medium sized tomatoes chopped
3 green chiles finely chopped or slit
1 teaspoon ginger grated
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoons coriander powder
1/2 teaspoon garam masala powder
3/4 cup of water
1 teaspoon coconut oil
Salt to taste
Roast and Grind:
1/3 cup of dessicated coconut
2 tablespoons water
2 dried red chiles
To Temper:
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
a spring of curry leaves
3 to 4 shallots
METHOD:
Soak the black chickpeas overnight or if you have less time, soak in very hot water for couple of hours.
Wash the soaked black chickpeas and add them into a pressure cooker with 2 cups of water and pressure cook for 5 to 6 whistles or until soft. (I used 2 litre pressure cooker). Let it cool on its own.
Roast and Grind:
Meanwhile, add about 2 to 3 tablespoons of water in a bowl and mix the dessicated coconut until it gets moistened. Then roast it along with the red chiles until the coconut becomes light brown color and fragrant. Do it carefully by taking away the pan from fire when it gets too hot and stirring continuously to roast evenly. Transfer the roasted mixture into a spice blender or chutney maker- let it cool.
Back to making the curry – Open the pressure cooker and transfer the content along with the water into a bowl and keep that aside.
In the same pressure cooker heat oil and add onions, tomatoes, and ginger and sauté till all comes together.
Add turmeric powder, red chilli powder, coriander powder and garam masala powder and sauté till the raw smell of spice powders leave,
Add the required salt and the cooked black chickpeas along with enough water and pressure cook for 1 whistle. You might not need all of the water.
Back to the blender:
Add a little left over water from the cooked chickpea or just water into the blender and grind to a smooth paste.
Add the paste to the curry and let it boil till the curry thickens to the desired consistency and Switch off.
For the tadka or temper :
Heat coconut oil in a pan and add the items listed under ‘to temper’ and fry till shallots turn golden brown. Add the tadka to the gravy and mix.
Serve hot with warm puttu.