Monday, 27 August 2012

Kadalakkari - featuring chickpea and coconut l Kukskitchen

Fancy a quick chana curry to accompany ur puttu or batura or even a lazy-FZ porotta-evening? Here is the perfect recipe for u. It is quick and easy and uses store-cupboard-ingredients. 

Ingredients

1 - Chana / Kadala /chick pea - cooked - 200g 
2 - Coconut grated - 1/2 cup or less according to ur taste
     Meat or chicken masala - 2 tsp
     Salt to taste
3 - Curry leaves - only if u have them in stock
4 - Mustard seeds - 1 tsp
5 - Oil - 2 tbsp
6 - Coconut milk powder - 2 tsp
     Hot water - 3 tbsp

Method

- Grind (2) with 2 tbsp of cooked chana and enough water to a smooth paste.
- If using dried chana, cook pre-soaked chana in enough water and salt in a pressure cooker for 20 minutes after first whistle.
- Heat a oil in a pan and add mustard seeds and wait till they splutter. 
- Add curry leaves (if u have them).
- Add the ground paste and saute for a few minutes.
- Now add cooked chana and let it simmer for 3-4 minutes. 
- Mix coconut milk powder in hot water till no lumps and add this to the curry.
- Let it simmer for another 3-4 minutes.
- Your curry is ready to serve. 




The ideal accompaniment to this kadalakkari is every keralan's favourite breakfast - hot steamed puttu.

Enjoy!!!








     

11 comments:

  1. excellent clicks :)

    ReplyDelete
    Replies
    1. thanks PT :) Do come again.

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  2. Sherin, this looks awesome!

    ReplyDelete
    Replies
    1. Thanks Rev. :) Do come again

      Delete
  3. Kadalayum puttum adipoli. Looks great.

    ReplyDelete
  4. I am your newest follower.

    ReplyDelete
    Replies
    1. thanks Swathi. Pls do come again. :)

      Delete
  5. Those are wonderful pictures of a yummy dish :) happy to be here :)

    ReplyDelete
    Replies
    1. Thanks 'now serving' come again :)

      Delete
  6. Looks delicious! I make kadala curry with black channa and fry coconut with masala and grind it for the gravy. Your version also looks so yummy. This time I will try this. Is it good for Roti also?

    ReplyDelete
    Replies
    1. It is brilliant for roti. My mums is like urs. It looks dark brown doesn't it?

      Delete

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Sherin


Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.

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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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