Kadala Curry

Kadala Curry

Based on 0 ratings
S

Stefanie NH

Community member

"A yummy and healthy Indian breakfast!"

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1⅜ cups
Kala Chana (cooked)
¾ tbsp
coconut oil
½
cinnamon stick (small)
2
green cardamom
2
cloves
½ tsp
fennel seed
½
onion (chopped)
½ sprig
curry leaf
½
18 gr Ginger (peeled)
1
Clove of Garlic
½
Tomato (chopped)
1
green chili (slit)
1 tsp
Kashmiri Mirch
½ tbsp
Coriander Powder
¼ tsp
Turmeric Powder
½ tsp
black Pepper Powder
1 tsp
garam masala
½ cup
coconut milk
Salt (to taste)
½ tbsp
coconut oil (for tempering)
tsp
black mustard seed (for tempering)
tsp
Asafoetida (for tempering)
3 leaves
curry leave (for tempering)
Dried red chili (for tempering)

Utensils

mortar and pestle, pot

  • Step 1/15

    First make a paste out of the 18gr. Ginger and 2 Cloves of Garlic and set it aside.
    • ½ 18 gr Ginger (peeled)
    • 1 Clove of Garlic
    • mortar and pestle

    First make a paste out of the 18gr. Ginger and 2 Cloves of Garlic and set it aside.

  • Step 2/15

    Then mix together in a small bowl 2 tsp Kashmiri Mirch, 1 tbsp Coriander Powder, 1/2 tsp Turmeric Powder, 1 tsp black Pepper Powder and 2 tsp Garam Masala and set aside.
    • 1 tsp Kashmiri Mirch
    • ½ tbsp Coriander Powder
    • ¼ tsp Turmeric Powder
    • ½ tsp black Pepper Powder
    • 1 tsp garam masala

    Then mix together in a small bowl 2 tsp Kashmiri Mirch, 1 tbsp Coriander Powder, 1/2 tsp Turmeric Powder, 1 tsp black Pepper Powder and 2 tsp Garam Masala and set aside.

  • Step 3/15

    Heat now 1 1/2 tbsp Coconut oil in a pan/pot. When the oil is hot add the cinnamon stick, 4 green Cardamom, 4 Cloves and 1 tsp Fennel Seeds. Fry the spices for 20-30 Seconds.
    • ¾ tbsp coconut oil
    • ½ cinnamon stick (small)
    • 2 green cardamom
    • 2 cloves
    • ½ tsp fennel seed
    • pot

    Heat now 1 1/2 tbsp Coconut oil in a pan/pot. When the oil is hot add the cinnamon stick, 4 green Cardamom, 4 Cloves and 1 tsp Fennel Seeds. Fry the spices for 20-30 Seconds.

  • Step 4/15

    Then add the chopped Onion, the Curry leaves and the slit green Chilis to it. Mix well and fry everything till the onion starts slowly to get brown.
    • ½ onion (chopped)
    • ½ sprig curry leaf
    • 1 green chili (slit)

    Then add the chopped Onion, the Curry leaves and the slit green Chilis to it. Mix well and fry everything till the onion starts slowly to get brown.

  • Step 5/15

    Now add the in step 1 prepared Ginger-Garlic Paste to it. Mix well and let it fry till the raw smell of the paste is gone.

    Now add the in step 1 prepared Ginger-Garlic Paste to it. Mix well and let it fry till the raw smell of the paste is gone.

  • Step 6/15

    Add then the chopped Tomato and Salt to it. Mix everything well and let it cook till the Tomato pieces are mushy.
    • ½ Tomato (chopped)
    • Salt (to taste)

    Add then the chopped Tomato and Salt to it. Mix everything well and let it cook till the Tomato pieces are mushy.

  • Step 7/15

    Now add the in Step 2 prepared Spicemix to it.

    Now add the in Step 2 prepared Spicemix to it.

  • Step 8/15

    Mix everything well and let it fry for 20-30 seconds. (If you feel that it’s too dry you can add a little bit water to it!)

    Mix everything well and let it fry for 20-30 seconds. (If you feel that it’s too dry you can add a little bit water to it!)

  • Step 9/15

    Then add 1 Cup Coconut Milk to it.
    • ½ cup coconut milk

    Then add 1 Cup Coconut Milk to it.

  • Step 10/15

    Mix well and let it cook for 1 Minute.

    Mix well and let it cook for 1 Minute.

  • Step 11/15

    Then add the 2 3/4 Cup Kala Chana to it.
    • 1⅜ cups Kala Chana (cooked)

    Then add the 2 3/4 Cup Kala Chana to it.

  • Step 12/15

    Add 1/2 Cup Water and mix everything well. Let now everything cook on middle high heat for 20 Minutes.

    Add 1/2 Cup Water and mix everything well. Let now everything cook on middle high heat for 20 Minutes.

  • Step 13/15

    After 20 Minutes heat 1 tbsp Coconut Oil in a small pan. When the oil is hot add the 3/4 tsp Mustard Seeds and let them splutter for few seconds. Add then the 6 Curry leaves, 3 dried red chilis and 1/4 tsp Asafoetida to it. Mix everything and let it fry for few seconds.
    • ½ tbsp coconut oil (for tempering)
    • tsp black mustard seed (for tempering)
    • tsp Asafoetida (for tempering)
    • 3 leaves curry leave (for tempering)
    • Dried red chili (for tempering)

    After 20 Minutes heat 1 tbsp Coconut Oil in a small pan. When the oil is hot add the 3/4 tsp Mustard Seeds and let them splutter for few seconds. Add then the 6 Curry leaves, 3 dried red chilis and 1/4 tsp Asafoetida to it. Mix everything and let it fry for few seconds.

  • Step 14/15

    Then pour everything over the Curry.

    Then pour everything over the Curry.

  • Step 15/15

    Mix everything well! The Kadala Curry is ready to serve and tastes best together with Puttu and a Cup hot Masala Chai ☕️ (If you feel the Curry is too thick just add a little bit Water to it 😊)

    Mix everything well! The Kadala Curry is ready to serve and tastes best together with Puttu and a Cup hot Masala Chai ☕️ (If you feel the Curry is too thick just add a little bit Water to it 😊)

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