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Main Course

Kerala Kadala Curry

Rich, fragrant, and full-bodied — this quail curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1 cup Black Kadala — soaked in water for 8 hours
3 nos Onion chopped, medium
2 nos Tomatoes chopped, medium
2 nos Green Chillies split lengthwise
2 tsp Chilly powder or
2 tsp Coriander powder same as the quantity of chilly powder
Turmeric powder A little
10 Garlic pods
Ginger a small piece
2 cup Coconut milk
2 Cardamom — crushed (Elakka)
2 Cloves (Grambu)
1 inch Cinnamon (Karugapatta)
11/2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 nos Dry Red chillies
8-10 Leaves Curry leaves
Salt, to taste

Preparation

Step 1
Soak kadala in water for 8 hours.
Step 2
Grind ginger and garlic and make a paste.
Step 3
Heat the oil in a pressure cooker and let the mustard seeds crackle. Add dry red chillies and 3-4 curry leaves.
Step 4
Add chopped onions, green chillies and sauté. When onion becomes transparent, add ginger garlic paste, chopped tomatoes, kadala and Let it cook for 2 minutes.
Step 5
Add chilly powder, coriander powder, turmeric powder and salt and Let it cook for 2 minutes.
Step 6
To this mixture add crushed cardamom, grambu and karugapatta and sauté.
Step 7
To this add cocunut milk. Close the pressure cooker and cook till kadala is done.
Step 8
When steam goes off completely, open the cooker and add remaining curry leaves and cook in low flame for 3 minutes.
Step 9
Serve kerala kadala curry with Puttu, Appam, Pathiri or Chappathy.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kerala Kadala Curry

Rich, fragrant, and full-bodied — this quail curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1 cup Black Kadala — soaked in water for 8 hours
3 nos Onion chopped, medium
2 nos Tomatoes chopped, medium
2 nos Green Chillies split lengthwise
2 tsp Chilly powder or
2 tsp Coriander powder same as the quantity of chilly powder
Turmeric powder A little
10 Garlic pods
Ginger a small piece
2 cup Coconut milk
2 Cardamom — crushed (Elakka)
2 Cloves (Grambu)
1 inch Cinnamon (Karugapatta)
11/2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 nos Dry Red chillies
8-10 Leaves Curry leaves
Salt, to taste

Preparation

Step 1
Soak kadala in water for 8 hours.
Step 2
Grind ginger and garlic and make a paste.
Step 3
Heat the oil in a pressure cooker and let the mustard seeds crackle. Add dry red chillies and 3-4 curry leaves.
Step 4
Add chopped onions, green chillies and sauté. When onion becomes transparent, add ginger garlic paste, chopped tomatoes, kadala and Let it cook for 2 minutes.
Step 5
Add chilly powder, coriander powder, turmeric powder and salt and Let it cook for 2 minutes.
Step 6
To this mixture add crushed cardamom, grambu and karugapatta and sauté.
Step 7
To this add cocunut milk. Close the pressure cooker and cook till kadala is done.
Step 8
When steam goes off completely, open the cooker and add remaining curry leaves and cook in low flame for 3 minutes.
Step 9
Serve kerala kadala curry with Puttu, Appam, Pathiri or Chappathy.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.