Sunday, April 28, 2013


puttu with kadala curry

puttu with kadala curry

kerala kadala curry


  1. Brown chickpeas/kadala- 1/2 cup
  2. Grated coconut-1/4 cup ( heaped)
To pressure cook

  1. Onion sliced- 1 nos
  2. Shallots- sliced- 5 to 6 nos
  3. Tomato sliced- 1 medium sized
  4. Green chilies-cut into two- 2 nos
  5. Ginger chopped- 1 tsp
  6. Garlic chopped- 1 tsp
  7. Kashmiri chili powder-1 1/2 tsp( or to taste)
  8. Turmeric powder- 1/2 tsp
  9. Coriander powder- 2 tsp
  10. Garam masala powder-1/2 tsp
  11. Fennel powder-1/2 tsp
  12. Water-1 and 1/4 cup (or as required)
  13. Curry leaves-few
  14. Salt to taste

For tempering

  1. Mustard seeds-1/2 tsp
  2. Curry leaves- 1 sprig
  3. Dried red chilies- 2 nos
  4. Shallots sliced-5 to 6 nos
  5. Coconut pieces- 1to 2 tbsp
  6. Oil- as required

  • Soak chickpeas in water for 8 hours ( or overnight)
  • In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind  to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
  • In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
  • Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
  • For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.
  • For best results ,do not use water while grinding the roasted coconut.
  • You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.

kerala puttu with pappadam

kadala-curry-recipe-with -coconut

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