Nadan Kadala Curry or Kerala Brown Chickpea CurryDecember 17, 2009
This is a typical Kerala (Indian) style curry and it is prepared in three stages.
Cooking time: 30 Minutes
Recommended with: Puttu (Steamed cake), Iddiyappam (String Hoppers), Appam ( Hoppers).
Complexity: Medium to Expert
- 1 cup kadala or brown chickpeas (soaked overnight)
- 1 big onion (sabola) sliced
- 1 tsp ginger chopped
- 2 green chilies slit
- Curry leaves and salt as required
Pressure cook all the above listed ingredients till kadala is cooked. Keep aside the item and move to stage 2.
- 1 Cup grated cocnut
- 1 tsp fennel seed
- 2 or 3 shallot or kochu ulli
- 2 or 3 curry leaves
- 1 tbsp kashmiri chilly powder
- 1 tsp turmeric
- ½ tsp coriander powder
- 1 tbsp coconut oil
Heat 1tbsp coconut oil in a frying pan and add ingredients 1 to 4 and fry till golden brown, then switch off the burner and add ingredients 5 to 7 and once cooled down grind to a paste. Add this paste to the cooked kadala in the pressure cooker and bring it to boil and allow to simmer for 5 minutes. Ensure to check for salt and consistency of the gravy (you need the consistency to be thick).
- 2 tbsp coconut oil
- 1 tbsp thinly sliced shallots or kochu ulli
- 2 dried red chilies broken in to two
- 1 tsp mustard seeds
- Curry leaves as required
Heat a pan with 2 tbsp of coconut oil and add the dried red chilies followed by mustard, sliced onion and curry leaves in the order as mentioned. Once all items added pour this mixture in to the pressure cooker with the kadala that has already been mixed with the paste from stage 2.
Note: Small coconut slices (thenga kothu) can be added if you are interested. You will have to add this as a part of stage 3.
Garnish with curry leaves and serve.