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Main Course

Kadala Curry For Puttu And Appam

Cooked low and slow until the masala melds into the gravy, this quail curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 3 servings

1 Nazhi Kadala Black channa
1 nos Onion big
7 nos Shallots (Kunjulli)
5 nos Garlic pods — chopped
8 nos Red chillies
1/2 Of Coconut kotthu finely sliced into small pieces
11/2 tbsp Red chilly powder
3 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tbsp Mustard seeds avoid adding too much mustards as its not good for eye sight
3 Stems Curry leaves
3 tbsp Coconut oil
Water, to taste
Salt, to taste

Preparation

Step 1
Heat 1 tbsp of coconut oil in a pressure cooker.
Step 2
Add onion, dry red chillies cut into two pieces, garlic, coconut kotthu, kadala( channa)and about 4 glasses or more water.
Step 3
Cook upto 12 whistles.
Step 4
Add coriander powder, chilly powder, turmeric powder and salt and cook for about 5 minutes on a medium flame.
Step 5
Heat 2 tbsp of oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add 2 tbsp of coconut kotthu and shallots and cook it, stirring till it becomes slight golden brown.
Step 8
Add 3 stems of curry leaves and add this to the kadala curry.
Step 9
Note: Do not add salt while cooking kadala. You can add it towards the end.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kadala Curry For Puttu And Appam

Ingredientsfor 3 servings

1 Nazhi Kadala Black channa
1 nos Onion big
7 nos Shallots (Kunjulli)
5 nos Garlic pods — chopped
8 nos Red chillies
1/2 Of Coconut kotthu finely sliced into small pieces
11/2 tbsp Red chilly powder
3 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tbsp Mustard seeds avoid adding too much mustards as its not good for eye sight
3 Stems Curry leaves
3 tbsp Coconut oil
Water, to taste
Salt, to taste

Preparation

Step 1
Heat 1 tbsp of coconut oil in a pressure cooker.
Step 2
Add onion, dry red chillies cut into two pieces, garlic, coconut kotthu, kadala( channa)and about 4 glasses or more water.
Step 3
Cook upto 12 whistles.
Step 4
Add coriander powder, chilly powder, turmeric powder and salt and cook for about 5 minutes on a medium flame.
Step 5
Heat 2 tbsp of oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add 2 tbsp of coconut kotthu and shallots and cook it, stirring till it becomes slight golden brown.
Step 8
Add 3 stems of curry leaves and add this to the kadala curry.
Step 9
Note: Do not add salt while cooking kadala. You can add it towards the end.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.