What is the traditional recipe for Kerala-style Kadala Kari, a Popular Chickpea Curry?

Kerala-style Kadala Kari is a beloved chickpea curry originating from the Indian state of Kerala. Here's a traditional recipe to make this flavorful and aromatic curry:

Ingredients

- 1 cup Chana (kadala), soaked overnight and drained

- 2 medium onions, chopped

- 2 cloves garlic, minced

- 1 medium tomato, chopped

- 1 teaspoon grated ginger

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala powder

- Salt, to taste

- 2 tablespoons coconut oil

- 2 tablespoons coconut milk

- 2-3 dried red chilies, broken into pieces

- Fresh cilantro, for garnish

Instructions

1. Roast the spices: Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala powder. Roast the spices for 1-2 minutes, until fragrant.

2. Sauté the onions: Add the chopped onions to the pan and sauté until they're translucent and lightly browned.

3. Add the ginger, garlic, and tomatoes: Add the grated ginger, minced garlic, and chopped tomatoes to the pan. Sauté until the tomatoes are soft and mushy.

4. Add the chickpeas and spices: Add the soaked and drained chickpeas, roasted spice mixture, salt, and 2 cups of water to the pan. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chickpeas are tender.

5. Add the coconut milk and dried red chilies: Stir in the coconut milk and add the broken dried red chilies to the pan. Simmer for an additional 5-7 minutes, or until the curry has thickened slightly.

6. Serve: Garnish the Kadala Kari with fresh cilantro and serve with steaming hot rice, roti, or idlis.

Tips and Variations

- Use fresh and high-quality ingredients to get the best flavor and texture.

- Adjust the amount of red chili powder to suit your desired level of spiciness.

- Add a splash of lemon juice or vinegar for a tangy flavor.

- Use coconut cream instead of coconut milk for a richer and creamier curry.

- Serve the Kadala Kari with a side of pappadum or fried plantains for a delicious and satisfying meal.

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