Kadal curry |. Black chickpeas Kerala curry
Kerala kadala curry recipe with puttu| black chickpeas curry – made with a hint of so many spices which are home grown, layered with the coconut gravy makes the black chana curry / Kerala kadala curry a perfect pair for the dry and mildly sweet Puttu or Aapam. it is very different from the kala chana curry from the north India in the usage of coconut and the local grown spices from Kerala.
Soak the black chickpeas in water for 4-6 hours. The chickpeas soak hydrate and double in size and are ready to be cooked.
Did you know the sprouting process increases the protein content of the grain. It increases the nutrient levels, making sprouts richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than un-sprouted plants seeds or legumes . So we re-hyudrate the dried legumes bringing it back to life before we use it as food betting the best out of them
Want to know more about black chana/ black chickpeas and time tested recipes using black chickpeas, check out the detailed article below.
Variations to the whole wheat dosa
The more popular form of this dosa uses rice flour instead of the sooji rava. But I find this recipe to equally good as it has emerged from the age-old recipe of godumbu dosa.
Some of you might find it difficult to make the dosa on the tawa if you are not experienced in making dosa. Another variation of this dosa is to make it like plain dosa, and the only difference would be to reduce the amount of water added to it. instead of adding 2 cups water per cup of wheat flour, I would add 1.5 cups to make it dosa making consistency.
Best served with
Kerala Kadala curry is a perfect pair for a Puttu “Puttu and Kadala”. It is common protein packed in many Kerala households everyday. It also goes well with dosa, idly or Aapam. It is not hard to notice that the Spicy and flavourful Kerala kadala curry or the Black chickpeas gravy from south India is a flavour changer to anything plain and mildly sweet. I have had it with plain bread too
The vessel I used for cooking
Tips to make a perfect Kadala Curry | Black chickpeas curry
1. Pouring the dosa batter on to the skillet defines the pores of the dosa. Keep your laddle 6-8 inches from the tawa while pouring the batter.
2. If the dosa batter is too thick there will be very little holes. Add 1/4 cup of water to test again.
3. The batter can be kept in the refrigerator and used with in 12 hours.