Wayanad Breakfast | Kadala Curry
Wayanad Breakfast | Kadala Curry with Poori is a typical breakfast on the streets and homes of Kerela.
Servings 4
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
- Blender
Ingredients
- 1 cup Black Chickpea
- 1 large Onion
- 1 Tomato
- 1 teaspoon Ginger
- 2 clove Garlic
- 3 tablespoon Coconut fresh, grated
- 3 tablespoon Coconut Oil or any cooking oil
- 1/4 teaspoon Turmeric Powder
- 3 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilly Powder
- 3 cup Water
- Salt to taste
Tempering
- 1/2 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
- 2 Whole Red Chilly
- 2 tablespoon Oil
Instructions
- Wash the chickpea very well. Now soak it for 6-8 hours. Since it is breakfast, soak overnight. Add enough water for them to swell.
- The next day morning, rinse the chickpeas again. Add them to a pressure cooker with enough water and salt to taste. Pressure cook for 5-6 whistles, then simmer and cook for another 10 minutes. Let the pressure release naturally.
- Dry roast the coconut for about two minutes. Remove and keep aside. Heat oil and add the chopped onions. Saute till pink. Add ginger garlic paste. Cook for a minute or two and add the chopped tomatoes. Cook till mushy.
- Now add turmeric powder, coriander powder, chilly powder, and gram masala. Saute again for 3-4 minutes. Now, remove from the flame, add 3 tbsp water, and let it cool.
- Add this mix and the roasted coconut to a grinder and make a smooth paste. Now add the paste to the chickpeas and cook on slow flame for the flavors to infuse. Add water to adjust the consistency of the gravy.
- To finish heat a teaspoon of coconut oil. Add the mustard seeds, let crackle add curry leaves and red chilies. Add it to the prepared kadala curry. Serve with Poori, Puttu, Appam or Dosa.