Kadala Curry
This homestyle quail curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 3 servings
- 1½ cup Kadala soaked for 6 hrs
- 1 nos Onion
- 2 nos Green chillies
- Curry leaves A, a few
- Pepper powder
- Coriander powder
- Turmeric powder
- Garam masala
- Salt, to taste
- Chilli powder
- Mustard seeds
- Dry red chillies
- Oil, to taste
- Water, to taste
Preparation
Step 1
Put the sliced onion, kadala, salt, green chilly, curry leaves, pepper powder and water in a cooker and cook until the kadala is done.
Step 2
Get 2 tbsp of kadala and grind it in a mixer grinder.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Let the mustard seeds crackle and cook dry chillies.
Step 5
Add masala powders and cook until the raw smell goes.
Step 6
Add this to the curry along with the kadala paste (gives thickness to gravy) and boil till the gravy is reduced.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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