How to make Kadla Curry -
Whole chana cooked in a spicy coconut gravy - a popular Kerala dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bengal gram (chana) (चना), Scraped coconut (कसा हुआ नारियल)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Kachchi Makai Dhingri Singhada aur Hare Matar ki Subzi Soya Kurma Paneer Babycorn Balchao
Kadla Curry Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kadla Curry Recipe
Bengal gram (chana) soaked overnight and pressure cooked till soft 1 1/2 cups
Scraped coconut 1/2 cups
Onion 2 large
Coriander seeds 1 tablespoon
Dried red chillies 4
Curry leaves 20-24
Garlic 4-5 cloves
Oil 2 tablespoons
Red chilli powder 1/2 teaspoon
Salt to taste
Method
Step 1
Heat 1 tbsp oil in a shallow non stick pan. Heat 1 tbsp oil in a deep non stick pan.Slice 1 onion. Add coriander seeds, red chilies, 10-12 curry leaves and onion to the shallow pan and sauté. Add garlic and coconut and sauté till lightly coloured and fragrant.
Step 2
Chop the other onion. Add the remaining curry leaves to the deep pan along with onion and sauté.Transfer the sautéed spices into a mixer jar and let it cool slightly.When the onion in the deep pan gets lightly coloured, add chana along with the water in which it was cooked.
Step 3
Add a little water to the mixer jar and grind till smooth. Add this masala to the chana and mix.Add red chilli powder and adjust salt. Cook till the curry thickens slightly.Serve hot with appam.
Nutrition Info
Calories : 1770 Kcal
Carbohydrates : 215.3 gm
Protein : 68.6 gm
Fat : 70.7 gm
Other : Fiber- 62gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
