Read more about KADALA CURRY WITHOUT COCONUT
Kadala Curry is a well-known traditional breakfast dish in Kerala. Kadala Curry with puttu is one of my favorite breakfast.
Kadala curry can serve with puttu, appam, idli, chapathi, porotta, idiyappam or with steamed rice.
I have used very few spices for cooking gravy for kadala curry without coconut. We can make kadala curry in many ways like without using coconut or with coconut. Here we discuss how to make easy kadala curry Kerala style without coconut milk.
- Black Kadala / Black Channa (Black Chickpea) - 1 Cup
- Coconut Oil - 1 ½ Tablespoon
- Mustard Seeds - ½ Tablespoon
- Red Chillies - 3 Nos
- Ginger-garlic Paste - 1 ½ Tablespoon
- Small Onion (Chopped) - 1 Cup
- Coriander Powder - 2 Tablespoon
- Red Chilli Powder - 1 Tablespoon
- Turmeric Powder - ½ Tablespoon
- Pepper Powder - ½ Tablespoon
- Garam Masala - ½ Tablespoon
- Curry Leaves - 1 Spring
- Coriander Leaves
- 1First, rinse and soak the black channa (black chickpea) in two cups of water for at least ten hours. Take the black kadala in a pressure cooker, add 1/2 tablespoon salt and 2.5 cups of water. Stir and pressure cook the black channa/kadala for 10 to 12 whistles and keep it aside. You can use white kadala instead of black kadala.
- 2Heat a non-stick pan and add one tablespoon coconut oil. Put mustard and add dry red chillies(unakka mulaku). When it begins to splutter, add ginger-garlic paste, followed by chopped onions. Add some curry leaves and stir gently.
- 3Then add red chilli powder, turmeric powder, coriander powder, garam masala, pepper powder, and ½ tablespoon oil. Stir the spicy masalas very well and saute for a minute on low flame.
- 4Then add the black kadala or channa (black chickpea). Pour sufficient water and add salt if needed. Stir kadala curry well.
- 5Garnish the curry with chopped coriander leaves and serve kadala curry ideally with Puttu or appam.