Jan 4, 2015

Kadala Curry

Kadala Curry

Kadala Curry(Black ChickPeas) is one of the very popular dishes in God’s Own Country KERALA.They can serve this curry with Aappam & Puttu.Preparation of kadala curry is differed from every home with same ings.Finally i too gave some alterations and satisfied with the results by having the thought of using basic kerala touch of Coconut Oil Seeding & Fried Coconut Pieces.It tastes yummy with Aappam,Puttu,Chappathi.I always prepare this for Aappam,Chappathi.


Black ChickPeas : Low in fat,high in soluble & insoluble,dietary fiber and rich in vitamins,iron,proteins and minerals.It contains unique combination of 
antioxidants,anthocyanins,delphndin,cyanidin and petunidin which reduces the risk of heart disease.



Inclusion of fiber rich foods in your diet can greatly contribute to weight loss.Fiber fills up your stomach for longer time.Drinking water boiled with chickpeas helps in reducing appetite.Daily consumption of around ¾ Cup of chickpeas helps to decreaseLDL(bad) cholesterol.Women :The phytonutrients called saponins act as antioxidants to reduce the risk of breast cancer.It can also prevent miscarriage also.



Kadala Curry Recipe :
Thats it : Soak & Cook Chickpea – Roast & Grind – Add to Curry
Cooking Time : 40mins
Serves : 3Persons
Ingredients :                                              
Pressure Cook :
Soaked Black ChickPeas
1Cup
Water
3Cups
Salt
½ tsp

Curry :
Oil
1½tbsp
Big Onion
1
Tomato
1 big
Green chilli
1
Ginger garlic paste
1tsp
Turmeric powder
¼tsp
Sambar powder
1tsp
Cooked Black ChickPeas
2Cups
Water
2Cups
Salt
3/4tsp

To Roast & Grind :
oil
1tsp
Cinnamon / Pattai
½“ inch
Clove / Krambu
1
Fennel seeds / Sombu
1tsp
Coriander seeds
1tsp
Red chillies
2
Coconut
½ Cup
Cashew nuts (optional)
3

Seeding :
Coconut oil
1tsp
Mustard
¾ tsp
Red chilli
1
Curry Leaves
1Sprig

Procedure :
# Wash &Soak black chickpeas for 5hrs or overnight before making kadala curry.


1.Pressure cook chickpeas with 3 cups of water,salt for 4 whistles.Keep aside.(After pressure cooked,it doubles in quantity)


2.Meanwhile,Chop onion,tomato,slit green chilli.Fry till brown colour and grind the ings. under To Roast and Grind Table with little water as a paste.


3.Heat a pan,add oil, chopped ginger garlic pcs,onion ,fry till it browns,tomato ,turmeric powder,spice powders(if ur using ginger garlic paste add after tomato gets mushy),fry till mushy.



4.Add cooked black chickpeas with that water and cook for 3mins till raw smell of masalas goes off.Then add coconut paste and cook for 3mins.After curry thickens,add salt,switch off the flame.Add seeding to the gravy.Garnish it with coriander leaves.


Kadala Curry is Ready...!


Serve with Aappam,Chappathi and dosai too.
Notes :
1.I had sprouted chicpea in my hands so that i used for this curry.
2.If you want your curry as little watery,you can extra add water.
3.Be careful in adding salt because we already added while cooking chicpea, so now you are going to add only for the gravy.
4.You can also grind as it is without roasting the ingredients.But roasting gives nice flavour to this curry.

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