{"id":363,"date":"2015-05-19T06:00:44","date_gmt":"2015-05-19T06:00:44","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=363"},"modified":"2022-10-30T04:19:03","modified_gmt":"2022-10-30T04:19:03","slug":"simple-kadala-curry","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/simple-kadala-curry\/","title":{"rendered":"Simple Kadala Curry (Black Chickpea Curry)"},"content":{"rendered":"
\"Kadala
Kadala curry served over idiappam<\/figcaption><\/figure>\n

Having grown up in a family with North-Indian as well as South-Indian influence, I always associated Kerala food with simple, easy to digest food. It was only recently when I visited some Mallu friends that I realised that Kerala food can also be very, very sharp and loaded with spices. To me, this was the way Kerala made kadala curry. Now I know that there is a much more complicated version similar to the Punjabi chole<\/em>\u00a0that is served with appams in many a Mallu household. Having grown up with this version, I’d say I’m biased. To me, nothing beats this simple, soothing kadala curry and the bliss it brings when paired with a soft appam. Enjoy.<\/p>\n

Serves 4
\nTime taken: 25 min (<\/span>Overnight Soaking Required)<\/i><\/span><\/p>\n

Ingredients:<\/b>
\n2 cups black gram (kadala\/ black channa)
\n1 onion, finely chopped
\n1 tomato, chopped
\n5-6 cloves of garlic, chopped
\n1″ piece of ginger
\n\u00bd tsp turmeric powder
\n1 tsp chili powder
\n2 tbsp coriander powder
\n2 sprigs\u00a0Curry leaves
\n\u00bd cup coconut milk (optional)<\/p>\n

Method:<\/b><\/p>\n