No prizes for guessing which state this recipe is from. The sight of coconut and kadala (brown chick pea) should pop Kerala in your mind. Kuzhal Pittu/Puttu with kadala curry is a great combination and if you're visiting Kerala, don't leave without tasting it. Strangely, it is mostly available in small tea shops rather than bigger restaurants.
I heard from my relatives who currently are in different parts of Kerala that the style of making kadala curry differs from district to district. Infact i saw many friends of mine adding ground paste of small onion, raw coriander seeds, green chilli, mustard seeds and fennel seeds to the gravy. My style is super easy and just the way my mom makes. This is my first recipe my husband(being a mallu but been to kerala only 5 times in his life before marriage) fell in love with but with a complaint that I am only able to replicate 90% of my mom's kadala curry :)
Brown chick pea - 1 cup
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Coriander powder - 2 tablespoons
Grated coconut - 1/2 cup (i used frozen coconut)
Cumin seeds - 1 teaspoon
Water - 3-1/2 cups
Salt - as needed
To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Red chilli - 3 no's
Curry leaves - 5 to 6 leaves(i didn't use as i was out of stock)
Method:
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Chilli powder - 1 teaspoon
Coriander powder - 2 tablespoons
Grated coconut - 1/2 cup (i used frozen coconut)
Cumin seeds - 1 teaspoon
Water - 3-1/2 cups
Salt - as needed
To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Red chilli - 3 no's
Curry leaves - 5 to 6 leaves(i didn't use as i was out of stock)
Method:
- Wash and Soak chickpea overnight. Pressure cook it with 3-1/2 cups of water adding salt,turmeric powder. Run on medium flame for 4 to 5 whistles.
- Once steam is down open pressure cooker(switch on stove again), add chilli powder,coriander powder and allow to boil well(until raw smell of powder's go)
- In a mixer grind coconut and cumin seeds to gether to fine paste and add that while the gravy boils. let it just boil on medium for 1 minute and switch off the stove.
- Now heat coconut oil in a small kadai, add mustard(allow to splatter), add red chilli and curry leaves. add the tempering to the gravy.
- Kadala curry is all ready to serve with Pittu/Puttu. Kadala curry also goes well with oothappam/dosa/idli.
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