Kadala Curry | Varutharacha Kadala Curry | Kerala Style Kadala Curry

Puttu and Kadala is a Sunday staple at home.I have posted a few kadala curry recipes here already but off late,this is the recipe I follow as it gives a great result and is quick as well.I personally feel kadala curry tastes best when it made with roasted coconut and spices.This gives it a great texture and no doubt,tastes great too.Pairs really well with Puttu,Appam and Idiyappam.

Somehow varutharacha curry sounds difficult and time consuming for many.Believe me,it isn't.Even though the original version requires roasting of coconut along with red chillies and coriander,here we take a small detour by roasting coconut and then adding spice powders which quickens the process without compromising on the taste one bit,that's win-win right?

Varutharacha Kadala Curry

Ingredients

Brown Channa/Kadala/Chickpeas - 1 cup,washed well and soaked for 8-10 hours and then drained

Salt to taste

For roasting

Grated coconut - 1/2 cup

Shallots - 4-5,sliced

Garlic - 1 clove

Curry leaves - 1 sprig

Pepper - 1/4 tsp,crushed

Turmeric powder/Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Red chilly powder - 3/4 tsp

Coriander powder - 1 tsp

For Tadka

Coconut oil - 1 tbsp

Mustard seeds - 1/2 tsp

Shallots - 3-4,sliced

Curry leaves - 1 sprig

Red chillies - 2-3,broken

Method

Pressure cook the channa/kadala adding enough water for 10-15 minutes or until well cooked.Add salt to taste and keep aside.

In a thick bottom pan(I use cast iron) add the ingredients for roasting - coconut,shallots,garlic,curry leaves and crushed pepper.

Saute on medium flame till everything heats up.Lower the flame and roast the ingredients till the coconut starts changing colour to a golden brown.

Once the coconut is evenly browned add in the masala powders - haldi,garam masala,chilly and coriander powder.Saute on low flame for a minute or two until the raw smell of the masala leaves.

Switch off the flame and let it cool down a little.

Grind to a smooth paste in the mixie-first grind without adding water.Once everything is powdered add enough water and grind to a smooth paste.

Into a pan add coconut oil and give tadka with mustard seeds,curry leaves,red chillies and shallots.Once the shallots starts changing colour add the ground paste and give it a boil.

Mix in the cooked channa along with the water and let it come to a boil.Simmer for 5-10 minutes and serve hot with Puttu:)

Step by Step Pictorial

Pressure cook the channa/kadala adding enough water for 10-15 minutes or until well cooked.Add salt to taste and keep aside.

In a thick bottom pan(I use cast iron) add the ingredients for roasting - coconut,shallots,garlic,curry leaves and crushed pepper.

Saute on medium flame till everything heats up.Lower the flame and roast the ingredients till the coconut starts changing colour to a golden brown.

Once the coconut is evenly browned add in the masala powders - haldi,garam masala,chilly and coriander powder.Saute on low flame for a minute or two until the raw smell of the masala leaves.

Switch off the flame and let it cool down a little.

Grind to a smooth paste in the mixie-first grind without adding water.Once everything is powdered add enough water and grind to a smooth paste.

Into a pan add coconut oil and give tadka with mustard seeds,curry leaves,red chillies and shallots.Once the shallots starts changing colour add the ground paste and give it a boil.

Mix in the cooked channa along with the water and let it come to a boil.Simmer for 5-10 minutes and serve hot with Puttu:)

The consistency of the gravy depends on how much water we add.When serving with Puttu I make it slightly of thin consistency whereas while serving with appam,I make it slightly thickish.