Kadala Curry & Puttu
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Kadala is a coconut based kala chana (black chickpeas) curry that is rich in protein and lip smacking good when eaten with Puttu. Kadala curry and Puttu is the most famous food combination in Kerala cuisine. Kadala curry is prepared in many distinctive ways based on how the coconut is added to it.
Ingredients:
Chickpea – 1 cup Onion – 1 large (chopped)
Shallots – 5-6 (sliced)
Ginger – 1 piece (sliced into strips)
Garlic – 3-4 (sliced into strips)
Green chilies – 2-3 (slit)
Coriander powder – 2 tablespoon
Chili powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Pepper – 1 teaspoon
grated coconut ½ cup
Curry leaves – 2 sprigs
Mustard seeds – 1/2 teaspoon
Oil – 2 tablespoons
Salt – to taste
Method:
1. Soak chickpeas in water overnight. 2. Pressure cook the chickpeas for about 15 minutes with salt and enough water to make the gravy.
3. In a pan dry roast coriander powder, chili powder, turmeric, and pepper, for about a minute, remove the pan from the flame add the sliced shallots to it.
4. Roast the grated coconut in a pan till reddish brown. Let it cool for a while, then grind the roasted masala together with the coconut to form a smooth paste.
5. In a deep pan add 2 tablespoons oil and splutter the mustard.
6. Sauté the onions, ginger, garlic, curry leaves and green chilies till they turn golden brown.
7. Add the ground coconut paste and sauté for a few minutes
8. Add the chickpeas along with the water and bring to a boil.
9. Check the seasoning and add more salt if required.
10. Cook until the gravy thickens a bit.
11. Serve with kallappam
PUTTU (STEAMED RICE WITH COCONUT)
Ingredients:
0100 ml water 150 g coarsely ground rice flour
50 g grated coconut
Method:
1. Add enough water to the rice flour to moisten the flour without forming a paste.
2. Layer up the grated coconut with the moist rice flour in a puttu steamer. Steam for about 20 minutes until the rice is soft.
3. Remove the puttu from the mould and serve hot with kadala curry (spiced black gram).
1. Add enough water to the rice flour to moisten the flour without forming a paste.
2. Layer up the grated coconut with the moist rice flour in a puttu steamer. Steam for about 20 minutes until the rice is soft.
3. Remove the puttu from the mould and serve hot with kadala curry (spiced black gram).
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