I know Kadala Curry is a famous combo with Kerala Puttu. I like it paired with chapathi, though with pulao it tasted great too. This is not that spicy as I otherwise make it. Since it was packed for Konda’s lunch it was mild in spice.
Kadala Curry with Coconut Pulao
Brown Chickpea / Kadala – 2 cups
Onions – 1 medium
Tomatoes – 1 medium
Ginger Garlic paste – 1/2 tsp
Cloves – 2
Cinnamon – 2″
Cardamom – 2
Fennel seeds – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Coconut paste – 2 tbsp
Salt to taste
Oil – 2 tsp
Method to prepare:
Wash and soak chickpeas overnight. Pressure cook till it is tender.
Heat a non stick pan with oil. Add all the whole spices, saute well. Then add finely chopped onions, saute till it turns brown. Then add the tomatoes, salt and cover. Cook till it turns mushy.
Then add the chili powder, coriander powder and turmeric powder. Simmer for 5 mins.
Finally add the cooked channa, mash some with spoon for thickening the gravy.
Add 1 cup of water along with coconut paste. Bring to boil and simmer for 10 mins, garnish with coriander leaves.
There are many ways to make it but this is the simplest one if you are planning to pack for your kid.
I mixed this kadala curry with Coconut Pulao and packed her lunch. Makes a easy lunch and very tasty at the same time.