Varutharacha Kadala Curry Recipe / Nadan Kerala Style Kadala Curry / Brown Chickpeas Curry / വറുത്തരച്ച കടലക്കറി2015-09-26
- Yield : 2 Bowl
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Varutharacha Kadala Curry Recipe / Nadan Kerala Style Kadala Curry / Brown Chickpeas Curry / വറുത്തരച്ച കടലക്കറി
Kadala Curry is an amazingly spicy dish which is mixed with aromatic Indian spices and cooked in roasted coconut based freshly ground masala. Nadan Varutharacha Kadala Curry is a very popular dish in Kerala as it goes well with a variety of breakfast dishes such as Puttu, Appam, Upma etc. Traditionally Puttu (steamed rice balls) tastes exceptionally best when served along with kadala Curry.
Chickpeas are good source of protein. Combined with a whole grain such as whole-wheat protein, they provide great amount of protein comparable to that of meat or dairy foods. Also it is an excellent source of trace mineral manganese, which is essential for energy production and antioxidant defenses. It can boost your energy because of their high iron content which is particularly important for pregnant or lactating women and growing children.
Chickpeas are rich in both soluble and insoluble dietary fiber, research studies have shown that insoluble fiber not only prevent constipation, but also helps to prevent digestive disorders. A high-fiber diet lowers your cholesterol level and helps to regulate blood-sugar level in individuals with diabetes. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets.
Regular intake of chickpeas can lower LDL (bad) and total cholestrol, thus reducing the risk of heart attack. Chickpeas are an excellent natural source of zinc and copper, two minerals that are essential for the development and function of immune cells. Also it could lower the risk of Breast cancer, protect against Osteoporosis and minimizes hot flushes in post-menopausal women.
- Kadala (Brown Chickpeas) - 1 cup
- Grated Coconut - 1/2 cup
- Green Chilly - 3 nos
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Fennel Seeds - 1/4 tsp
- Shallots - 5 nos
- Mustard Seeds - 1 tsp
- Dried Red Chilly - 2 nos
- Coconut Oil - 5 tbsp
- Water - 1 1/2 cup
- Garam Masala Powder - 1/4 tsp
- Curry Leaves - 2 strings
- Salt to taste
Wash kadala (Brown Chickpeas) in water and soak it overnight or for minimum 6 hours.
Heat a pressure cooker and add soaked kadala, 1/4 tsp of turmeric powder, 1 cup of water, green chilly and salt. Pressure cook the chickpeas for 4 whistles or more till they are soft and cooked through. Then switch off the flame and keep it aside.
Heat 3 tbsp of coconut oil in a pan and add grated coconut, shallots, fennel seeds and roast it over medium flame for 5 minutes. Then add red chilly powder, coriander powder and saute for 1 minute. Switch off the flame.
Allow it to cool and grind to a smooth paste by adding little water in the mixer grinder.
Add this ground coconut paste to the cooked kadala and mix well. Add 1/2 cup of water to it and allow to boil until the gravy thickens and everything gets blended well.
Sprinkle garam masala, mix well and cook for another 5 minutes on a low flame. Switch off the flame.
In a pan heat 2 tbsp of coconut oil and add mustard seeds. When mustard seeds start to splutter, add dry red chilly and curry leaves. Pour this over the curry.
Tasty Varutharacha Kadala Curry is ready.
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