I do make aapam frequently at home but puttu is not possible. I dont have that tube vessel thingy, the puttu kuzhal or whatever they call it. I dont intend to buy one either. I know, Mr.P doesnt like it much and buying it just for me seems hideous to me. But kadala curry is something that i make every now and then. To make up for the protein requirements in our bodies and to enjoy a simple yet satisfying meal.
There are so many versions of this kadala curry but i have my own version, which has been tweaked a myriad times till now. This is my no fail version ( but, oh believe me, Kadala curry can never fail you, no matter what!) and we love it to bits in spite of the teeny weeny bit of grating, roasting and grinding involved.
Recipe For Kerala Kadala Curry
( Easy vegan curry made with black chickpeas and coconut)
Prep Time: Overnight for soaking
15 mins for the rest
Cook Time: 20 mins for the chickpeas
15 mins for the rest
Allergy Info: Vegan, gluten free
Black chickpeas 1 c
Onion 1 chopped finely
Tomato 1 chopped finely
Coriander powder 1.5 tsp
Red chili powder 1.5 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Fresh coconut milk 2 tbsp
Ginger garlic paste 1 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves a sprig
Salt to taste
To Roast And Grind
Shallots 3 chopped finely
Coconut 2 tbsp
Fennel seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
Cinnamon stick 1/4″
Red Chili 1
Oil 1 tsp
Soak the chickpeas overnight. Pressure cook the next day in the same water with a little salt until fork tender. Takes longer to cook if they are old. Reserve the cooked water, drain the chickpeas and set aside.
In a pan, dry roast fenugreek seeds, cardamom, cloves, fennel seeds, cinnamon and red chili until aromatic.
In the same pan, heat 1 tsp of oil and saute the shallots till golden. Add the grated coconut next and saute till golden brown. Set aside to cool.
Once cool, place everything in the blender, add little water and grind to a smooth paste.
Heat a pan with oil and pop the mustard.
Add the curry leaves next.
Throw in the onions next and saute till pink.
Now,add the ginger garlic paste and saute for 30 secs.
Add all the spice powders next and saute for 20 secs.
Now, add the tomato and cook till mushy.
At this stage, add the chickpeas and salt and mix well.
Now, add the ground paste and mix.
Simmer for 5 mins on medium flame.
Add 1/2 c of the reserved water in the end and simmer further for 2 mins.
Finally add the coconut milk and cook for a minute.
Switch off flame.
Serve hot with rice or rotis. We enjoyed it with this Sri Lankan Flavored Rice
This is recipe 3 from our Pan Palooza where its legumes this month!
Recipe 1- Punjabi Rajma Masala
Recipe 2- Pineapple Rasam
Stay tuned for recipe 4!