Kadalai curry (Brown chickpeas curry) is a famous Kerala gravy eaten with Puttu / Aapam / Idiyappam. This traditional kadalai curry has two versions – one prepared with coconut, the other without coconut. This is the preparation of the kadalai curry without coconut, similar to the preparation of kabuli channa (white chickpeas) masala, and hence is most suited for chapathi and poori too.
Brown Chick peas have number of health benefits. Inclusion of this protein rich ingredient in your cuisine will give more good health to you and your family.
Health benefits of Brown Chickpeas:
1. It is a power-house of nutrients and vitamins like calcium and potassium etc.
2. High in calories, 100gms of brown chickpeas contains 330 to 360 calories.
3. Good source of proteins.
4. Rich in Fiber.
Best Accompaniment for: Puttu / Aapam / Idiyappam / Chapathi / Poori
Ingredients:
Brown Chickpeas – 1 Cup
Onion (small) – 2, finely chopped
Tomato (small) –2, finely chopped
Ginger-garlic paste – 1 tsp
Green chillies – 2, slit lengthwise
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Kasoori Methi dry leaves – 1 tsp (crushed between your fingers) - optional
Salt – 2 to 3 tsp
Coriander leaves – few leaves for garnishing
Seasoning Ingredients: Oil – 3 tsp, Fennel seeds – ¾ tsp, Cinnamon stick – 1” stick, Cloves – 2, Cardamom – 2, cumin seeds – ½ tsp
Pre-requisite:
1. Pressure cook Brown Chickpeas (brown chickpeas) adding required water and a pinch of salt for 5-6 whistles. Cool and strain and preserve the chickpeas water.
Method:
1. In an non-stick pan/kadai, season as given.
2. Add the chopped onion, green chillies, and ginger-garlic paste and fry well, until onions are slightly browned (not too much).
3. Add the chopped tomatoes and cook until they become very mushy.
4. Add the red chilly powder, coriander powder, garam masala powder, salt and turmeric powder and mix well and cook for 2 minutes, add little extra teaspoon of oil here if you want.
Then add the preserved channa water and mix well & cook for further 5-7 minutes.
5. Add the cooked channa now and mix well and cook for another 3-4 minutes.
6. Sprinkle hand crushed kasoori methi leaves and mix and keep for a minute or two (this is optional).
7. Remove and garnish with coriander leaves.
Tips:
1. Kasoori methi is an optional ingredient, if it is not available, no issues. You can proceed without it. It only adds up extra flavor to the kadalai curry.
2. Adding fennel seeds during seasoning enhance the flavor of this curry.
Brown Chick peas have number of health benefits. Inclusion of this protein rich ingredient in your cuisine will give more good health to you and your family.
Health benefits of Brown Chickpeas:
1. It is a power-house of nutrients and vitamins like calcium and potassium etc.
2. High in calories, 100gms of brown chickpeas contains 330 to 360 calories.
3. Good source of proteins.
4. Rich in Fiber.
Best Accompaniment for: Puttu / Aapam / Idiyappam / Chapathi / Poori
Ingredients:
Brown Chickpeas – 1 Cup
Onion (small) – 2, finely chopped
Tomato (small) –2, finely chopped
Ginger-garlic paste – 1 tsp
Green chillies – 2, slit lengthwise
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Kasoori Methi dry leaves – 1 tsp (crushed between your fingers) - optional
Salt – 2 to 3 tsp
Coriander leaves – few leaves for garnishing
Seasoning Ingredients: Oil – 3 tsp, Fennel seeds – ¾ tsp, Cinnamon stick – 1” stick, Cloves – 2, Cardamom – 2, cumin seeds – ½ tsp
Pre-requisite:
1. Pressure cook Brown Chickpeas (brown chickpeas) adding required water and a pinch of salt for 5-6 whistles. Cool and strain and preserve the chickpeas water.
Method:
1. In an non-stick pan/kadai, season as given.
2. Add the chopped onion, green chillies, and ginger-garlic paste and fry well, until onions are slightly browned (not too much).
3. Add the chopped tomatoes and cook until they become very mushy.
4. Add the red chilly powder, coriander powder, garam masala powder, salt and turmeric powder and mix well and cook for 2 minutes, add little extra teaspoon of oil here if you want.
Then add the preserved channa water and mix well & cook for further 5-7 minutes.
5. Add the cooked channa now and mix well and cook for another 3-4 minutes.
6. Sprinkle hand crushed kasoori methi leaves and mix and keep for a minute or two (this is optional).
7. Remove and garnish with coriander leaves.
Tips:
1. Kasoori methi is an optional ingredient, if it is not available, no issues. You can proceed without it. It only adds up extra flavor to the kadalai curry.
2. Adding fennel seeds during seasoning enhance the flavor of this curry.
No comments:
Post a Comment