You are welcome to cook another Indian dish called “Kadala Curry”. It involves lots of ingredients and takes some time to cook. The result, however, will be worth your effort and time! The dish is spicy, aromatic and very delicious! It can easily become the highlight of your festive table, but it is also a nice choice for your everyday family supper!
- chickpea : 1 cup (soak overnight, then boil with salt and turmeric)
- coconut milk : 1 cup
- onion : 1 piece (sliced)
- ginger : 1 Tbsp (grated)
- garlic : 1 Tbsp (grated)
- green chili pepper : 1 piece (sliced)
- curry : 1 bunch (leaves)
- tomatoes : 2 piece (sliced)
- turmeric powder : 0.25 tsp
- dry red chili : 0.5 Tbsp
- oil : 3 Tbsp
- shallot : 6 piece
- coconut : 3 Tbsp (grated)
- cumin seeds : 0.5 Tbsp
- coriander seeds : 0.5 Tbsp
- cinnamon sticks : 0.5 piece (inch)
- clove : 2 piece
- peppercorn : 4 piece
- poppy seeds : 0.5 Tbsp
- fennel seeds : 0.5 Tbsp
Stages of cooking
Mix and roast shallot, coconut, cumin seeds, coriander seeds, cinnamon stick, cloves, peppercorn, poppy seeds, fennel seeds and one tomato. Then grind the ingredients well to get smooth and aromatic mixture.
Heat the frying pan. Add onion and start frying it on small fire.
Then add garlic and ginger. Sauté the ingredients well for a couple of minutes.
Add curry leaves, green chili pepper and keep frying and stirring the ingredients.
Now, it is high time to add sliced tomato. Sauté it until it becomes soft.
Then add boiled chickpea, turmeric powder and red chili pepper. Mix the ingredients once again.
Now, add the spicy mixture you have cooked in the first step.
As soon as the bubbles on the mixture disappear, pour coconut milk. Add one more pinch of salt. Mix the dish one more time.
Keep boiling the dish for several minutes. Then take the pan off fire and serve your Kadala curry hot! Bon appétit!