Appam–Kadala curry is one of the famous combination found in most of Kerala restaurants as well as Thattukada. Kadala curry can be made in different styles. One of the famous & delicious styles is kadala varathuaracha curry – a typical Kerala nadan recipe. This curry goes very well with Rice puttu also. Normally in many Kerala kitchens the combination of breakfast will be Puttu with kadala curry. Kerala traditional masala roasted & grounded to a fine paste & chickpea cooked in masala paste gives a special flavor. Try it…
- Kadala/Brown Chickpeas (Kala Chana)– 250gms
- Onion – 2nos (cut into slices)
- Tomato – 1 medium size (finely chopped)
- Chili Powder – ½ tsp
- Turmeric Powder – ¼ tsp
- Mustard Seeds/ Rai – 1tsp
- Curry leaves – 5nos
- Oil – 2tbsp
- Salt as per taste
- Coriander Seeds/ Malli – ¼ cup
- Grated coconut – ¼ cup
- Whole dry red chilies – 6nos
- Small onions/ Shallots – 5nos
- Garlic pods – 3nos
- Curry leaves – 6nos
- Soak chickpeas/ kadala in water for 8 to 9hrs. Cook chickpeas in pressure cooker for 10 whistles.
- Roast together all the ingredients mentioned for masala except coconut.
- After roasting all the ingredients in low flame for 3mins, add coconut & roast till coconut turns golden in color. Remove it to a mixer jar. Grind it to a fine paste. Keep it aside.
- Heat oil in a kadai. Splutter mustard seeds & then add sliced onion & sauté till onion turns golden brown in color.
- Add chili powder, turmeric powder, curry leaves & sauté well. Then add chopped tomatoes & sauté till the tomatoes turn tender.
- Add the masala paste & nicely sauté for 1min.
- Then add the cooked chick peas. Nicely mix all the ingredients &add adequate water. The curry should be in thick consistency. Add sufficient salt. Boil the kadala/ chick pea curry in high flame for 5mins.
Nadan Kadala Varathuaracha Curry is ready to serve. Goes well with Appam, Rice Puttu, chapathi & Idiyappam.