Thursday, 20 August 2015


                     
Keral Kadal Curry
This is a curry I ate when I stayed with Nalini Muralidharan at Cochin. We enjoyed all the Kerala specalities at her place, was an unforgettable experience. Credit goes to Nalini for my knowledge of this dish :) Thanks dear.

Ingredients
 2 00 gms brown chickpeas soaked overnight and pressure cooked
1) The ingredients below should be sauteed in a little coconut oil and ground into a paste
2 onions chopped into thin strips
1/2 cup dry grated coconut
4 dry red chillies
2) The ingredients below should be dry roasted and powdered
2 cloves
1 small piece of cinammon
Few seeds of green cardomom
1/2 tspoon fennel seeds
1/4 of a mace flower
3) 1 tomato chopped and pureed with a small ladle full of the pressure cooked chick peas
Salt to taste
2 dry red chillies broken into pieces for the tempering
Method
In a kadhai take some coconut oil, pour the first step paste into it saute well, now add the second step powdrered masala, cook well, add the third step puree, cook well, add the pressure cooked chick peas, salt to taste and let it boil well, add water as desired. In a small wok take a little oil, fry the dry red chillies and pour on top of the curry. Serve with dosa, puttu or chapati.
I have used red thai curry for the tempering.

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