Kadala Curry is one of those all-time Kerala dishes that can be eaten with rice, roti, appam, and of course, the traditional favourite, puttu. It is simple to make and oh-so-flavourful that I could eat Kadala Curry by itself.
- Kadala, Senagalu, or Clack Chickpea – 2 Cups
- Madras Onions – 6
- Grated Coconut – 1/2 Cup
- Coriander Seeds – 1 tbsp
- Pepper Corns – 8 or 10
- Star Anise – 2 Petals
- Cloves – 2
- Cinnamon Stick – 1″ Piece
- Mustard Seeds – 1 tsp
- Red Chillies – 3
- Coconut Oil – 2 tbsp
- Salt to Taste
- Curry Leaves – A Few
Method to Cook the Kadala
- Soak the kadala in 4 cups of water for at least 8 hours.
- Drain the water.
- Add 3 cups of water and pressure cook for three whistles.
Method to Make the Masala
- In a wok/kadai, heat 1 tbsp of coconut oil.
- Add 2 madras onions and fry for 2 minutes.
- Add the coriander seeds, cinnamon, pepper, star anise, and cloves.
- Over medium heat, stir-fry for about 3 minutes.
- Add 1 split red chillies and fry for 1 minute.
- Add the grated coconut.
- Stir fry till the coconut turns golden brown.
- Let the coconut-spice mix cool.
- With a little water, grind to a smooth paste.
Method to Make the Kadala Curry
- In a wok/kadai, heat the rest of the coconut oil.
- Add the mustard seeds and wait till they splutter.
- Add the spilt red chillies, curry leaves, and madras onions.
- Stir-fry for about 5 to 7 minutes.
- Add the masala, salt and turmeric.
- Stir-fry for 5 minutes.
- Add the cooked kadala along with water it was cooked in.
- Add salt and mix well.
- Cook covered for 5 to 7 minutes.
- Serve hot with rice, puttu, or rotis.