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.
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
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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