NADAN KADALA CURRY WITH THENGA KOTHU
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| NADAN KADALA CURRY WITH THENGA KOTHU |
Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice. This is an authentic Kerala style curry prepared in Coconut Oil and this curry has an extra addition along with Black Chick Peas and that is small Coconut Bytes. If you are a person who prefers to eat Thenga Kothu in your curry, then this Kadala Curry would appease your taste buds for sure. Above all, the Curry is Spicy and laced with ground Coconut Paste, perfectly balanced with taste, flavour and texture.
This version of Kadala Curry with Thenga Kothu is an easy one-pot version with a simple addition of Thenga Kothu/Coconut Bytes. I have already posted another version of Kadala Curry Recipe earlier which is a Varutharacha Kadala Curry. During our last visit to Cochin, me & husband literally planned ahead and pondered along the city for wonderful Nadan Bakshanam. We started our day early dropping in at Gokul's Oottupura near Ernakulathappan Temple. The early morning solace and the ambience took us over with a wonderful serene feeling.
Giving our morning a boost, we ordered the quintessential Breakfast dish - Puttu and Kadala Curry. Small Cheratta Puttus were served with a spicy and flavourful Kadala Curry with Thenga Kothu along with a Kerala Pappadam undoubtedly fried in Coconut Oil. As a matter of fact, we can never go wrong with this steamed rice cake and black chickpea curry combo when you are in Kerala. We always feel an urge of craving and increased appetite the moment we land in God's own Country, both of us out of impulse ordered Uzhunnu Vada, Poori Masala and Dosa along with a serving of Puttu Kadala for each of us. To finish off our wonderful and hearty breakfast we washed it down with a steaming cup of Filter Coffee and we were set for the day. A huge breakfast according to both of our norms. You can savour such authentic and healthy breakfast offerings around the city in almost all eateries. The whole day went along with an elaborate eating experience.
You can find more recipes from GODS OWN COUNTRY - KERALA click here...
Cuisine - Kerala (South India)
Recipe Type - Curry
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM
Soaking Time - 8-10 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO COOK KADALA CURRY/ KERALA STYLE CHICKPEAS CURRY
INGREDIENTS :
Black Chickpeas - 1 Cup
Coconut Bytes - 4-5 Tbspn
Coconut Oil - 2 Tbspn
Mustard seeds - 1/2 Tspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - a Sprig
Onion - 1 No.
Green Chillies - 3 Nos.
Coconut Oil - 2 Tbspn
Mustard seeds - 1/2 Tspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - a Sprig
Onion - 1 No.
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric powder - 1/2 Tspn
Red Chilli Powder - 11/2 - 2 Tspn
Coriander Powder - 3 Tspn
Coriander Powder - 3 Tspn
Salt - To Taste
Sugar - a Pinch
To Pound Coarsely :
Garlic - 5 Cloves
Ginger 1" - 1 PieceTo Roast & Grind:
Coconut Oil - 1 Tbspn
Shallots - 4-5 Nos.
Shallots - 4-5 Nos.
Curry Leaves - a Sprig
Fennel seeds - ¼ Tspn
For more tips on How to cook Beans, Lentils & Pulses, Click here...
Cloves - 3 Nos.
Cinnamon 1" Stick - 2 Nos.
Pepper Corns - 1/2 Tspn
Grated Coconut - 1 Cup
Grated Coconut - 1 Cup
METHOD :
To Soak Black Chickpeas:
- Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
- Once soaked discard the water used for soaking the Chickpeas.
For more tips on How to cook Beans, Lentils & Pulses, Click here...
To Roast & Grind :
- Heat Coconut Oil in a pan, splutter Fennel Seeds, Cloves, Cinnamon on a low flame until aromatic.
- Care should be taken not to burn the spices, which will totally alter the taste of Kadala Curry.
- Add Shallots, Curry Leaves and saute until shallots turn translucent.
- Add grated Coconut to the above and fry until it turns into light golden brown in colour.
- Switch off the flame and allow the mixture to cool.
- Grind the roasted spices & coconut into a fine paste adding some water and keep it aside.
For Nadan Kadala Curry with Thenga Kothu :
- Heat Coconut Oil in a Pressure Cooker.
- Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
- Add finely sliced Coconut Bytes and fry for a while.
- Add coarsely pound Ginger & Garlic and saute until it turns fragrant.
- Add thinly sliced Onions, Green Chillies slit into two and saute until Onions turn translucent.
- Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry on a low flame for few minutes.
- Add finely chopped Tomatoes and saute until tomatoes turn soft.
- Sprinkle some water and cook the above ingredients until oil separates from the mix.
- Add soaked Black Chickpeas along with 3-4 Cups of Water.
- Cover the Pressure cooker with the lid and place the Pressure Regulator onto the Pressure cooker vent.
- Pressure cook on high flame for 2-3 Whistles, reduce the flame and cook for another 3-4 whistles.
- Switch off the flame and wait until the pressure is fully released.
- Once the Black Chickpeas are cooked, pour in the ground Coconut Paste.
- Add a dash of Salt and allow it to boil on a very low flame.
- Add a pinch of Sugar to the Kadala Curry and give a quick stir.
- Cook this on a low flame until the Kadala Curry reaches the desired consistency.
- Serve this Nadan Kadala Curry with Thenga Kothu along with any dish of your choice.
- Nadan Kadala Curry with Thenga Kothu can be accompanied along with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
- Nadan Kadala Curry with Thenga Kothu goes well with Rice, Chapati, Parotta/Roti Canai etc.,
NOTES :
- Usually, Black Chick Peas are used for the recipe, can substitute it with White Chick Peas too.
- Roast the spices and coconut on a very low flame until it turns into golden brown in colour.
- Adjust the consistency of the Curry to your preference.
- Adjust the number of Dry Chillies and Red Chilli Powder to suit your spice level.
- Can use any vegetable oil, but Coconut Oil gives an authentic taste to the dish.
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