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Main Course

Varutharacha 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 4 servings

3 cup Bengal gram soak overnight, kadala
1 cup Coconut — grated
1 Tomato
1 Onion
2 Green chilly
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
3 tsp Coriander powder
Curry leaves, a few
Salt, to taste
Water, to taste

Preparation

Step 1
Get a pressure cooker and add bengal gram,tomato,onion,green chilly,red chilly powder,turmeric powder,coriander powder,salt and water as needed.
Step 2
In the mean time roast grated coconut until golden brown and grind it with little water to make a fine paste.
Step 3
When the kadala is well cooked add roasted coconut paste into it.
Step 4
Add curry leaves, Bring to a gentle boil and take it off the heat.
Step 5
Varutharacha kadala curry is ready to serve.

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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