Chickpea simmered in coconut milk with ginger-garlic and spices. Brown Chickpea is mostly preferred for this recipe. Puttu with kadala curry is a comfort breakfast for any Malayalee. It can also be served with Idiyappam, Appam, Porotta and any Indian bread.
Ingredients
- 1 cup Brown Chickpea Kadala /
Pressure cook
- ½ teaspoon turmeric powder
- ½ teaspoon Chilly powder
- salt
Masala
- 1 number onion (large)
- 2 numbers Chilly green
- 1 sprig curry leaves
- salt
- 1 ½ tbsps ginger garlic (grinded)
- ½ teaspoon turmeric powder
- 1 tablespoon Chilly powder
- 1 tablespoon coriander powder
- 1 teaspoon Aniseed powder
- 1 teaspoon garam masala
- 1 number tomato (medium)
- 2 cups coconut milk thick
- 2 sprig coriander leaves (optional)
- coconut oil / vegetable oil /
Seasoning
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- 3 numbers Shallots
- 2 numbers Chilly dried red
- coconut oil / vegetable oil /
Instructions
- Clean chickpea and soak it in 2 cups water overnight for around 10 - 11 hours. The chickpeas will expand while it's soaked, so be sure to use a large enough bowl for soaking.
- Add chickpea with the rest of soaked water into the cooker along with turmeric powder, chilly powder and salt (ingredients listed under Pressure cook). Keep the chickpea drown in at least 1 inch of water above its level. So, if needed add extra water accordingly. Chickpea should be cooked it until it's done. It will take up to 4-5 whistles.
- Heat oil in a pan. Add sliced onion, green chili, curry leaves and salt into it. Saute it well until onion is soft and translucent. Adding salt helps the onion saute faster.
- Grind ginger and garlic. Add ginger - garlic paste and saute well.
- Add turmeric powder, chilly powder, coriander powder, aniseed powder and garam masala and then continue sauteing. Add chopped tomatoes. Cook it until tomatoes are done.
- Add thick coconut milk and coriander leaves. Add coriander leaves only if you like the flavor.
- Add cooked chickpea and adjust salt. Stir it and bring it to boil.
- Seasoning - Heat oil in a small pan. Splutter mustard seeds. Add curry leaves, chopped shallots and dried red chilly. Saute it for a minute and add it to the curry. Enjoy with puttu, idiyappam, Appam, porotta or any other Indian bread:)
a yummy combination for breakfast. i prepared this many times..
Yes, it is :)
Jane, this steps photos are icing on your blogs ... keep going with the step wise photos
Lovely. We just loved it. ..thankyou
Send some more such nice recipes
Thanks a lot :)
Tried this for weekend morning breakfast with puttu, yet again a mouth watering recipe! Reminds me of home with every bite I take!
my fam loved the nadan kadala curry 
Thanks a lot for trying out my dishes, dear
Hi @JaneJojo,
I want to start off by saying how much I love your blog. My boyfriend is South Indian and your recipes have allowed me to cook some of his favourites from home.
I’m making your Kadala Curry recipe tomorrow and I’m not so experienced with using a pressure cooker. I’m a little unclear on whether I should be adding water to the pressure cooker with the chickpeas and spices. If so, how much should I add?
Thanks a lot for trying out my recipes. Do post ur pictures in the comment section of the recipes, if possible.
I have edited the chickpea curry recipe with more details. Add chickpea with the rest of soaked water into the cooker along with turmeric powder, chilly powder, and salt (ingredients listed under Pressure cook). Make sure that chickpea drowns in at least 1 inch of water above its level. So, if needed add extra water accordingly.