Kadala Curry For Puttu
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Kadala curry is another classic dish of Kerala, served with puttu because its spicy coconut gravy pairs well with it. Packed with flavour in every bite, this protein-rich curry is a delight to enjoy while being nutritious at the same time.
Ingredients
Directions
- To begin with, soak the black chickpeas overnight or for at least 8 hours. Wash & drain them well.
- Place the soaked kadala, 3 cups of water, and salt in a pressure cooker. Pressure cook them for 5–6 whistles or until the chickpeas are soft but not mushy. Keep it aside.
- Heat 1 tsp coconut oil in a large saucepan over medium heat. Roast grated coconut with the remaining ingredients, excluding the last 4, over low heat or until golden brown. Spoon in turmeric and sauté till mushy.
- Allow it to cool slightly, then grind to a smooth paste in a mixer-grinder using a little water.
- Spoon in the ground masala to the cooked kadala along with its stock. Check for salt and allow it to simmer 10–15 mins or until thickened and aromatic.
- Heat coconut oil in a small pan. Add mustard seeds, curry leaves, and dry red chili. Pour over curry and mix gently.
Cooking Tips
For the authentic taste, use coconut oil only, as it defines the flavour.
Make sure to roast the coconut until it's deep golden brown but not burnt.
Don't skip fennel seeds, as they balance the earthy flavour of kadala.
How to Serve
Though Kadala curry is traditionally served with puttu, it also tastes great with appam, idiyappam, or chapathi.
Garnish with a drizzle of fresh coconut oil for an authentic Kerala aroma.
The Story Behind Kadala Curry For Puttu
Perfectly paired with puttu, this traditional recipe for puttu kadala curry captures the essence of a Kerala breakfast. Super aromatic
Pro Tips for Perfect Results
If you prefer thicker curry, grind a few cooked chickpeas with the masala and add.
For more flavour, you can add small Kerala shallots instead of big onions.
Add a pinch of garam masala or roasted curry powder at the end for extra depth.
If you like tangy notes, then add ½ a small tomato or a tamarind marble-sized piece.
Kadala Curry For Puttu Variations
Thenga Aracha Kadala Curry, in which we use a freshly ground coconut base as above.
Kadala Curry without Coconut, in which we use an onion-tomato-spice base for a lighter curry.
Nadan Style, in which we use extra roasted coconut and curry leaves.
Kadala Curry with Egg, in which we add boiled eggs for a protein-rich twist.
Instant Pot Kadala Curry, which is a one-pot version
Storing & Reheating Tips
Kadala curry can be stored for up to 2 days in an airtight container in the refrigerator.
Reheat on the stove in a pan with a splash of hot water to loosen the texture.
Better not to freeze as coconut-based curries tend to split on thawing.
Common Mistakes to Avoid
Make sure to soak the kadala for at least an hour, as it stays hard if not soaked long enough.
Do not over-roast the coconut, as burnt coconut makes the curry bitter.
Do not add more water after grinding, as it will make the gravy runny.
Do not skip tempering, as it will then make the curry flat-tasting.
Frequently Asked Questions
Q1. Is it possible to use canned chickpeas instead of black kadala? A: You can, but it is the earthy, nutty taste of black chickpeas that makes it unique.
Q2: Why is my curry bitter? A: If the coconut is over-roasted or if the spices are burnt, it can cause bitterness, so make sure to roast on a medium-low flame.
Q3: Can I skip coconut entirely? A: Yes, but it won't taste like traditional Kerala kadala curry. Or use at least a spoonful of coconut milk instead.
Q4: How to make it spicier? A: Raise the number of red chilies or add a touch of roasted curry powder.
Equipment Needed
Pressure cooker
Iron or clay pan
Blender/mixer
Tempering pan or small kadai
Ladle and spatula
