Kadala Upperi
Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 3 servings
- 200 g Black chickpeas Kadala
- 1 tbsp Chilly powder
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- Ginger garlic paste - 1 tbsp
- 1 tsp Mustard seeds
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
For preparing kadala upperi, soak kadala over night.
Step 2
In a cooker, add kadala, chilly powder, coriander powder, turmeric, ginger-garlic, salt and required water.
Step 3
Cook well.
Step 4
Evaporate water and make thick masala.
Step 5
Warm the oil in a kadai. let the mustard seeds crackle. Add curry leaves. Add the gravy and fry it.
Step 6
Keep in low flame and fry the kadala. Kadala upperi is ready.
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
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