Kerala Kadala Curry:
Kadala Curry with puttu/aapam/idiyappam is one of the yummiest and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) , so posting it here. There is one more reason to post. This is the only time I had captured the entire recipe with a decent final picture. Most of the times, I miss clicking step by step pictures because of my rapid cooking sessions. Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work. But actually, he would be silently doing his job. This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily. I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!
Kerala Kadala Curry Recipe:
Ingredients:
- Black Chick Peas-3/4 cup
- Tomato-1 (chopped finely)
- Shallots-8 (chopped finely)
- Tamarind extract-1/4 cup
- Water-To cook
- Turmeric Powder-A pinch
- Coconut-1/2 cup(ground)
- Coconut Oil-To cook
- Salt-To taste
To grind into a smooth paste:
- Clove-2
- Cinnamon-A small piece
- Caradamom-2
- Coriander Seeds-1/2 tsp
- Cumin seeds-1/4 seeds
- Pepper-1/4 tsp
- Red Chilly-1
- Green Chilly-1
- Shallots-5
To Temper:
- Mustard Seeds-1/4 tsp
- Red Chilly-1
Kerala Kadala Curry:
Procedure:
1.Measure and keep all ingredients ready
2.Wash and rinse black channa and soak it over night.
3.In a pressure cooker add some salt,turmeric powder,water and soaked channa dhal and pressure cook for three whistles. Ensure that they don’t turn mushy.
4.In a pan add coconut oil and saute the items given under “To grind into a smooth paste”
5.Cool them and make a fine paste of it.
6.In the same pan saute chopped shallots,tomato and add the ground paste,cooked channa and mix well
7.When it begins to boil add tamarind extract.
8.After 5 minutes,add salt and the ground coconut paste.
9.Let it cook in low flame for 5 more minutes.
10.It would have got thickened by now.Temper it and serve it hot with appam/idiyappam/puttu.
Notes:
If you need a spicy version add half tsp of chilly powder.
Adding more shallots will increase the taste.
You can skip tamarind extract if don’t like the tangy taste.
Avoid salt for babies less than one year.
Babies above 6 months can be given with less spices after having ruled out allergies of individual ingredients.
Always have a word with your doctor before offering any new food to babies.
Please consider all family history of allergies before trying any new food.
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