Kerala Kadala Curry

Kerala style kadala curry is a perfect combination for puttu, idiyappam and other kerala specialities. Today morning as I was thinking a gravy for breakfast, I remembered the soaked chickpeas in my freezer. I wanted to prepare something new and when searching the web for recipes, I saw this recipe at Nags’ Edible Garden. I have tried many recipes from her space and they came out perfect. So without much thinking, I wrote down the recipe and went on preparing it. Once when I visited Munnar, we had to stop at a hotel on the way. It was a veg and non veg hotel. As I am a strict vegetarian, I asked for some vegetarian dishes. The only vegetarian dish available was kadala curry and they served it along with parotta. I remembered that flavour and was expecting it form the gravy I was preparing today. And it was spot on. It took me back to munnar. But the curry I made was far far better in taste than that I had in the hotel. This recipe is very simple to make if you have pre soaked chickpeas at hand. If not you need to plan it the day before and soak it over night. This gravy is coconut based. The spices are roasted before grinding and that gives the wonderful aroma to the curry. As I didn’t have time to prepare puttu or idiyappam, I prepared pooris and it was a great hit at home. Both PK and Sruti loved it.

Linking this to
Mission Explore Food- Lentils hosted by Rafeeda and started by Sheelu and Pallavi
Spotlight-Beans and Lentils by Indrani