K ……. Is not only for KERALA but also for one of our most favourite breakfast dishes….. KADALA and Puttu!

It is an easy dish to make; it only takes just under 1 hour to bring it to your table, providing you have remembered to soak the Kadala (black Chickpeas) previously for around 10-12 hours. I hate pressure cookers, I refuse to have one in the house, still filled with memories of my mother’s carrots decorating her kitchen ceiling, so I work the old-fashioned way and even soak my Kadala for 2 nights, changing the water in between.

No need to keep in fridge. The final cooking takes place the evening before we want this for breakfast and true to the saying “….. a good stew tastes even better the next day …..” We feel this applies here, too. In our opinion anyhow.

Kadala (Chickpeas) Curry and Puttu

For 4 good servings I use the following:

1 cup uncooked Kadala (this doubles when cooked)
A pinch of Turmeric powder, to add to Kadala cooking water
2 good sized onions, roughly chopped
1 good handful of Pearl Onions (Ullis), sliced
4-5 green chillies, split
Some curry leaves, according to your taste
¼ cup or so of sliced fresh coconut pieces
¼ cup or so of chopped tomatoes (remove skin first)
½ tsp Mustard seeds
2-3 dry red chillies
2 tsp Ginger/garlic paste
1 tsp Garam Masala
Nicely chopped fresh Coriander to sprinkle over the Kadala before serving
Coconut oil, for nice taste but sparingly, think “waist” here
Salt, to taste
Method
If you possibly can, wash and soak Kadala for 2 nights like I do, changing water in between.
Cook Kadala with pinch of turmeric and salt until soft, but not mushy.
In a pan heat 1 – 2 tsp maximum of coconut oil, add grated coconut, chilli powder, coriander powder and the garam masala and on medium to low heat fry until coconut changes colour.

Keep stirring all the time or it might burn (and you will have to start again from scratch with a fresh batch). Once cooled down a bit grind in your Mixy to a paste and keep this aside.
Now take a large wide pot, on medium flame heat some more of your coconut oil, add mustard seeds and red chillies; and when all this splutters, add the sliced coconut pieces, keep stirring. Add ginger/garlic paste and all the onions and the tomatoes and some curry leaves.

Mix all this gently before adding your cooked Kadala in their cooking water. Add some more hot water if you, like us, prefer lots of delicious gravy.

Check on your salt before adding the previously prepared coconut paste.

Stir, cover and bring all this back to a nice gentle simmer.
As a final task add ½ cup of coconut milk, stir this gently into your finished Kadala Curry and on a low heat simmer for another 5 minutes.
When you are happy with the softness of the Kadala and love the taste, switch off and enjoy.

Notes:
Since we all like chillies, garlic, onions in this family you might find that you would prefer less of my given quantity in your own food. Feel free to adjust.
Chickpeas, pre-boiled and tinned, are not available here. So I always have a small portion of either, brown and white (for salads) ready in my fridge.

രുചിയോടെ ഭക്ഷണം ആസ്വദിക്കാന് കഴിയട്ടേ
(ruchiyode bhakshanam aaswadikkan kazhiyatte) this is our local Malayalam language meaning: “….let your food be enjoyed tastefully”
Enjoy your meal – Guten Appetit

Namaskaram, Carina