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Main Course

Thick Kerala Kadala Curry For Puttu And Chappati Without Coconut | Kadala Curry For Puttu | Kadala Curry For Chapathi

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 4 servings

1 cup Chick Peas or brown kadala
1 large Onion
1 Tomato
Ginger small pc
2 Clove garlic
3 tbsp Coconut oil
1/4 tsp Turmeric powder
3 tbsp Coriander powder
1/2 tsp Garam masala powder
1 tsp Red chilly powder
3 cup Water
Salt, to taste
For seasoning
1/2 tsp Mustard
Curry leaves One hand full
2 Green chilly
2 tbsp Oil

Preparation

Step 1
For preparing Thick Kerala Kadala Curry For Puttu And Chappati Without Coconut, first wash the brown chana and soak in enough water for 6-8 hours. Drain the water and add the chana in a pressure cooker. Set aside.
Step 2
Set a pan over medium heat and pour in the oil and cook onion, tomato, garlic and ginger for 5-6 minutes in medium flame.
Step 3
Add all powders and cook again for 3-4 minutes.Then take it off the heat, add 3 tbsp water and let it cool.
Step 4
Add it into a grinder and make into a smooth paste like.
Step 5
Add that paste into the channa, pour enough water and season with salt to your taste. let it go for 8-9 whistles.
Step 6
Heat a pan and let the mustard seeds crackle and add green chillies and curry leaves. Add this into cooked kadala curry.
Step 7
Stir everything together thoroughly and take it off the heat.
Step 8
The delicious Kadala Curry For Chapathi curry is ready.You can use it as a side dish with lot many dishes.

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

Thick Kerala Kadala Curry For Puttu And Chappati Without Coconut | Kadala Curry For Puttu | Kadala Curry For Chapathi

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 4 servings

1 cup Chick Peas or brown kadala
1 large Onion
1 Tomato
Ginger small pc
2 Clove garlic
3 tbsp Coconut oil
1/4 tsp Turmeric powder
3 tbsp Coriander powder
1/2 tsp Garam masala powder
1 tsp Red chilly powder
3 cup Water
Salt, to taste
For seasoning
1/2 tsp Mustard
Curry leaves One hand full
2 Green chilly
2 tbsp Oil

Preparation

Step 1
For preparing Thick Kerala Kadala Curry For Puttu And Chappati Without Coconut, first wash the brown chana and soak in enough water for 6-8 hours. Drain the water and add the chana in a pressure cooker. Set aside.
Step 2
Set a pan over medium heat and pour in the oil and cook onion, tomato, garlic and ginger for 5-6 minutes in medium flame.
Step 3
Add all powders and cook again for 3-4 minutes.Then take it off the heat, add 3 tbsp water and let it cool.
Step 4
Add it into a grinder and make into a smooth paste like.
Step 5
Add that paste into the channa, pour enough water and season with salt to your taste. let it go for 8-9 whistles.
Step 6
Heat a pan and let the mustard seeds crackle and add green chillies and curry leaves. Add this into cooked kadala curry.
Step 7
Stir everything together thoroughly and take it off the heat.
Step 8
The delicious Kadala Curry For Chapathi curry is ready.You can use it as a side dish with lot many dishes.

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.