South Indian food is yummy, healthy, and bursting with flavors. I am a great admirer of south Indian recipes. After having met my hubby, I found out my love for south Indian cuisine as well, because he is the one who introduced me to this flavorful cuisine. Instant kadala curry or black gram or black chickpea curry is one of the yummiest south Indian curries with a distinct flavor of fennel blended with roasted coconut.
I am sure your mouth is already watering at the mere thought of it. Perhaps if you have never had kadala curry, better give it a try now. If you love south Indian food, give the instant kadala curry a try now. You are surely going to travel in a gourmet haven soon. I tasted this curry in a local Kerala restaurant here. I fell in love with it then and there.I would always wonder how south Indians make food so flavorful and yet so healthy. Then I came across one pot one shot method of Rama Krishnan and Ihaven't looked back thereafter. It's south Inidian cuisine frequently in my culinary lab these days.
So let's come back to the kadala curry recipe. TThe recipe takes inspiration from the illustrious Chithra Vishwanathan, though I have tweaked it a little.
Layers for instant chickpea curry:
You need a 2 or 3-liter pressure cooker for this recipe and amount:
L1: 1 tbsp of oil and 4 tbsp water
L2: 2 onions chopped
L3: 1 cup black chickpeas (soaked- you may use boiled chickpeas and reduce the number of whistles)
L4: 3 tbsp coconut paste (Ihave used dry roasted coconut - you may use roasted or unroasted) ground along with 2 tomatoes, 1 small piece of cinnamon, 1 clove, 1 tsp fennel seeds, red chilli powder, coriander powder, turmeric, Garam Masala powder
L5: Salt
L6: Pot in pot (1 bowl 3/4th filled with water - if you want it in gravy form)- you may keep hot water aside separately in a pan. But I prefer to do it in one go
Cook on a high flame for 10 whistles.
Release pressure and check chickpeas if they are cooked.
Add hot water and mix everything.
Pour tadka of curry leaves and mustard leaves.
Sukha kala chana or dry black chickpeas is a favorite recipe in my home. Prepared specially after ashtami upwas in navratri, kala chana, without gravy, tastes awesome with halwa and poori (though I am not too fond of pooris).
Recipe:
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| instant thali south Indian: kadala curry |
I am sure your mouth is already watering at the mere thought of it. Perhaps if you have never had kadala curry, better give it a try now. If you love south Indian food, give the instant kadala curry a try now. You are surely going to travel in a gourmet haven soon. I tasted this curry in a local Kerala restaurant here. I fell in love with it then and there.I would always wonder how south Indians make food so flavorful and yet so healthy. Then I came across one pot one shot method of Rama Krishnan and Ihaven't looked back thereafter. It's south Inidian cuisine frequently in my culinary lab these days.
So let's come back to the kadala curry recipe. TThe recipe takes inspiration from the illustrious Chithra Vishwanathan, though I have tweaked it a little.
Layers for instant chickpea curry:
You need a 2 or 3-liter pressure cooker for this recipe and amount:
L1: 1 tbsp of oil and 4 tbsp water
L2: 2 onions chopped
L3: 1 cup black chickpeas (soaked- you may use boiled chickpeas and reduce the number of whistles)
L4: 3 tbsp coconut paste (Ihave used dry roasted coconut - you may use roasted or unroasted) ground along with 2 tomatoes, 1 small piece of cinnamon, 1 clove, 1 tsp fennel seeds, red chilli powder, coriander powder, turmeric, Garam Masala powder
L5: Salt
L6: Pot in pot (1 bowl 3/4th filled with water - if you want it in gravy form)- you may keep hot water aside separately in a pan. But I prefer to do it in one go
Cook on a high flame for 10 whistles.
Release pressure and check chickpeas if they are cooked.
Add hot water and mix everything.
Pour tadka of curry leaves and mustard leaves.
Recipe 2: Instant Dry Chana Post-Vrat
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| instant kala chana |
Recipe:
- Soak kala chana overnight.
- In the morning, boil it with enough water.
- Add 1 tsp of ghee and 4 tsp of water to a 2 or 3-liter pressure cooker
- Add jeera as second layer.
- Add 1 cup of boiled black chickpeas.
- Next layer should be of cumin powder (jeera powder), amchur powder (dry mango powder), red chilli powder (if you eat), and kala namak (black salt).
- Cook for 5 mins or 2 whisltes.
- Release pressure and mix all.
- Enjoy instant dry chana
- Perfect recipe for poori & halwa (I make it with parantha)
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