Introduction:
Kerala, the southwestern coastal state of India, is not only renowned for its picturesque landscapes and vibrant culture but also for its delectable cuisine. Among the many culinary treasures that Kerala has to offer, one dish that stands out is the mouthwatering Kerala Kadala Curry. Made from black chickpeas cooked in a blend of aromatic spices and coconut, this traditional curry is a true representation of Kerala’s rich flavors and culinary heritage. In this article, we will take a closer look at the authentic Kerala Kadala Curry recipe that will undoubtedly tantalize your taste buds.
Ingredients (for 4 servings):
1 cup dried black chickpeas (kadala)
2 medium-sized onions, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chilies, slit
1 sprig curry leaves
1-inch piece ginger, finely chopped
4-5 garlic cloves, minced
1/2 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
2 teaspoons coriander powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1 cup thick coconut milk
2 cups water (adjust as needed)
2 tablespoons coconut oil
Salt to taste
Instructions:
Soak the Black Chickpeas: Rinse the black chickpeas thoroughly and soak them in water overnight. This will help soften the chickpeas and reduce the cooking time.
Cooking the Chickpeas: After soaking, drain the water and rinse the chickpeas once again. In a pressure cooker, add the soaked chickpeas and two cups of water. Cook the chickpeas until they are soft and tender. It usually takes around 15-20 minutes. Once done, set them aside.
Prepare the Spice Paste: In a blender, add half of the chopped onions, ginger, garlic, green chilies, turmeric powder, red chili powder, and coriander powder. Blend them into a smooth paste, adding a little water if necessary.
Sautéing the Ingredients: In a deep-bottomed pan or a kadai, heat coconut oil over medium flame. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves, allowing the flavors to infuse the oil.
Add the Chopped Vegetables: Add the remaining chopped onions and sauté until they turn translucent. Now, add the chopped tomatoes and cook until they become soft and mushy.
Spice Paste and Coconut Milk: Lower the flame and add the prepared spice paste to the pan. Stir well and cook until the raw smell of the spices disappears, and the oil starts to separate.
Simmering with Coconut Milk: Now, add the cooked chickpeas to the mixture and mix them thoroughly. Pour in the thick coconut milk and season with salt as per your taste. Let the curry simmer for about 10-15 minutes on low flame to allow all the flavors to blend perfectly.
Garnish and Serve: Once the Kerala Kadala Curry reaches the desired consistency, turn off the heat. Garnish it with a few curry leaves and a drizzle of coconut oil for added flavor. The curry pairs exceptionally well with steamed rice, appam, or puttu.
Conclusion:
Kerala Kadala Curry is a culinary masterpiece that brings the authentic taste of Kerala to your plate. This soul-warming dish with its rich blend of spices and creamy coconut milk will undoubtedly leave you craving for more. So, don your chef’s hat and indulge in the heavenly flavors of God’s Own Country by preparing this delightful Kerala Kadala Curry in the comfort of your own kitchen!