Kerala Kadala curry and puttu one of the world's best combo.. I remember my first trip to Kerala landed in Cochin around 10 a.m and was eagerly waiting to eat puttu n kadala curry. By the time we reached hotel it was 11 a.m and i ordered for the same he said it will take min 45 mins i didn't mind waiting when steaming hot puttu n curry came in i jus could not stop myself and ate more than i could. But puttu seems to be always heavier so i prefer the lighter one idiyappam. Made this curry for idiyappam last sunday morning.. it was so yumm n my neighbor sniffed it and took a bowl of this curry from me..
What you need: Recipe - Padhuskitchen
Brown Kondaikadalai/Kala channa -2 cups (soaked overnite and cooked for 6 hisses)
Ginger garlic paste - 1 tbsp
Onion - 1 no, chopped
Green chilli -2 nos, slit
Tomato -1 no, chopped
Grated coconut - 3/4 cup (ground to smooth paste)
Turmeric powder -1/4 tsp
Chilli powder -3/4 -1 tbsp
Coriander powder -4 tsp
Salt as reqd
Oil - 2 tsp
Mustard seeds -1 tsp
Hing - a pinch
Red Chillies-2 nos
Curry leaves- few
How to make:
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute well add onions, green chilli until soft and add tomatoes and cook until they soften.
Add turmeric powder, chilli powder, coriander powder, salt and mix well. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.
Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy. Add more water and cook until they thicken.
Heat 1 tsp oil, saute red chillies and curry leaves and add to the gravy. Serve hot with idiyappam or puttu.
Brown Kondaikadalai/Kala channa -2 cups (soaked overnite and cooked for 6 hisses)
Ginger garlic paste - 1 tbsp
Onion - 1 no, chopped
Green chilli -2 nos, slit
Tomato -1 no, chopped
Grated coconut - 3/4 cup (ground to smooth paste)
Turmeric powder -1/4 tsp
Chilli powder -3/4 -1 tbsp
Coriander powder -4 tsp
Salt as reqd
Oil - 2 tsp
Mustard seeds -1 tsp
Hing - a pinch
Red Chillies-2 nos
Curry leaves- few
How to make:
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute well add onions, green chilli until soft and add tomatoes and cook until they soften.
Add turmeric powder, chilli powder, coriander powder, salt and mix well. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.
Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy. Add more water and cook until they thicken.
Heat 1 tsp oil, saute red chillies and curry leaves and add to the gravy. Serve hot with idiyappam or puttu.
I wish I were your neighbour to partake of this delicious looking kadalai curry!!
ReplyDeletethis goes very well with puttu...
ReplyDeletekadala curry
ReplyDeletelooks delicious
ReplyDeletedelicious combo...favourite one
ReplyDeletewow! looks so nice..feeling hungry now.
ReplyDeleteDelicious kadala curry :) looks super inviting Kalpu. I am not a big fan of puttu but those idiyappams in the BG tempting me.
ReplyDeleteDunno why i love idiyappams with kadala curry than puttu, inviting curry.
ReplyDeletesuper flavorful and delicious kadala curry, looks inviting...perfect with soft and spongy aappams :)
ReplyDeleteIdiyappam masala curry:) amazing combo
ReplyDeleteDelicious kadala curry.. love it most with puttu, but goes beautifully with idiyappam too..
ReplyDelete