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Kerala's Famous Kadala Curry (No Onion, No Garlic Version)
Aruna
This is the recipe for Kerala's Famous Kadala Curry which is served with Puttu. This version of Kadala Curry uses no onion and no garlic.
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Prep Time
5
mins
Cook Time
40
mins
Soaking Time
6
hrs
Total Time
45
mins
Course
Main Course
Cuisine
Indian, Kerala
Servings
4
People
Ingredients
1x
2x
3x
1/2
Cup
Kadala, Black Chickpeas
(~100 gms)
For Masala
1/4
Cup
Grated Coconut
1
tbsp
Coriander Seeds
1
tsp
Fennel Seeds
1/4
tsp
Black Pepper Corns
2"
Piece
Cinnamon
4 to 6
Cloves
1
Petal
Star Anise
1
tbsp
Coconut Oil
For Tempering
2
tsp
Coconut Oil
1
tsp
Mustard Seeds
2
Red Chillies
2
Green Chillies, Vertically Sliced
6 to 8
Curry Leaves
Other Ingredients
1
tsp
Red Chilli Powder
1/2
tsp
Turmeric
Salt to Taste
Instructions
Cooking the Kadala
Wash the black chickpeas well and soak them in 2 cups water for at least six hours.
Drain all the water and add 3/4 cup fresh water.
Pressure cook for 3 whistles.
Set aside.
Making the Masala
Over medium flame, heat the coconut oil.
Add coriander seeds, pepper corns, fennel, star anise, cinnamon and cloves.
Stir-fry for 2 minutes or till aromatic.
Add coconut and stir-fry till coconut changes colour to golden brown.
Let the mix cool and then grind with a little water to a fine paste.
I use the water in which the chickpeas are cooked while grinding.
Making the Kadala Curry
In a kadai, heat 2 tsp oil.
Add the mustard seeds and wait till they crackle.
Add red chillies, green chillies and curry leaves.
Stir-fry for a few seconds.
Add the cooked chick peas with the water, red chilli powder, turmeric and salt.
Mix well and let it cook for 2 to 3 minutes.
Add the ground masala and mix well.
Simmer for 5 minutes.
Take off the heat, cover and let it rest for 5 minutes.
Serve the Kadala Curry with Puttu or Chapati.
Keyword
Kadala Curry, Kerala Black Chickpea Curry, No Onion No Garlic Kadala Curry
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@aahaaram
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