Side Dishes

Kadala Curry Recipe

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Traditional Kerala Kadala Curry (Black Chickpeas) recipe. A simple and easy Kadala curry cooked in roasted coconut gravy.

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Brown Kondaikadalai/Kala channa -2 cups (cooked)
Ginger garlic paste - 1 tbsp
Onion - 2 medium/1 cup chopped
Green chilli -1 slit
Tomato -1
Grated coconut - 3/4 cup

Spice Powder

Turmeric powder -1/4 tsp
Chilli powder -3/4 -1 tbsp
Coriander powder -4 tsp
Kerala Garam Masala Powder-1 tsp
Salt needed

For the seasoning

Oil - 2 tbsp
Mustard seeds -1 tsp
Hing -a pinch

Top up seasoning

Oil-1 tsp
Red Chillies-2
Curry leaves- few
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes. Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process. Add tomatoes and cook until tomatoes become mushy. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well. Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
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  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV