Kadala Curry

This dish is the ultimate kerala/mallu food experience. I mean, Nothing can possibly be tastier than this curry with Puttu. I make this quite often for S and I am always thinking of Anna. He loves this dish and I cant wait to cook this for him. Anyway, I should be taking pictures of all the dishes. Unfortunately, S is not patient enough to wait for photography. Sigh! So, here goes the recipe.

P.S If you are living in the UK or the US where canned Garbanzo/chickpeas are available, go grab a few cans. Its dirt cheap and saves you a a lot of trouble.

Canned Chickpeas : 2 cans or 500 grams (cooked)
Red Onions: 2 medium - Chopped Fine/sliced fine.
Tomatoes: 2 medium - Chopped.
Jeera
Mustard
Curry Leaves
Turmeric
Red Chilli Powder/Paprika:

To Grind:
Small red onions/Pearl Onions/Shallots: 6-7 Peeled
Curry Leaves- 2 sprigs
Dried Red Chillies: 5-6
Corriander Seeds: 1-2 tablespoons
Coconut, grated- 1 cup (fresh/frozen. NO dessicated stuff!)

1) To make the paste:
Heat oil in a pan, add the chillies, curry leaves and small onions and fry for a minute.
Now, add the corriander seeds, fry for about 4-5 seconds.
Add the coconut and fry for 2-3 minutes.
Blend the mix in a blender with some water. This should be a fairly thick paste.

2) In a large pan, heat oil and crackle the mustard, jeera and curry leaves
Now add the onions and fry with a little salt.
Once cooked, add turmeric and paprika and the tomatoes.
Cook until the tomatoes are pulpy and oil leaves the sides.
Add the chickpeas- One can drained and another one drained halfway. This water is tasty
Once the mix boils, add the ground paste.
Cook for a minute or two.
Garnish with some corriander leaves.


This is a really tasty accompaniment for - Dosa, Idli, Puttu, Appam, Idiappam.