Kadala Curry - Kerala Kadala Curry Recipe for Appam, Puttu

Kadala Curry is a regular breakfast side dish in my home. In fact, it's made with appam, puttu, and even dosa since the roasted coconut-coriander base of the kadala curry goes really well with these breakfast dishes. The kadala curry from my childhood days had a thicker gravy but amma has scaled down the amount of coconut in her current version. Either ways, it tastes great and we had it this time with spongy Kerala appam and sweetened coconut milk.

In Kerala, kadala curry is usually made with black chickpeas or kala channa (karutha kadala) but at home we prefer the creaminess of the kabuli or while channa although it's supposedly less healthy than its black counterpart. Go with your personal preference since the gravy of this curry goes well with either variety of channa.

We also make another variation of chana masala that goes great with appam. That has no coconut but an onion-tomato base which is delicious with these same breakfast dishes. Go with what your heart wants.

KERALA KADALA CURRY RECIPE

Preparation time: 5 hours
Cooking time: 45 minutes
Serves 4
Recipe source: Amma

Ingredients:

• 1 cup of while or black channa (kadala), soaked overnight
• 3/4 cup of grated coconut
• 8 dry red chillies (adjust to spice preference)
• 4 tbsp of coriander seeds
• A fistful of curry leaves
• 1/2 cup + 2tbsp of sliced shallots (or use red onions)
• 2 cloves of garlic
• 1/2 tsp of jeera powder (cumin powder)
• 1/4 tsp of turmeric powder
• 2 tbsp + 2 tsp oil of coconut oil (or any oil you use)
• 1/2 tsp of black mustard seeds

Instructions:

1. Heat 2 tsp oil in a pan and add the coconut, coriander, chillies, and curry leaves. Roast until the coriander turns a dark golden brown. It's important to roast it thoroughly, so don't be hasty. Once done, turn off flame and add 2 tbsp shallots, jeera, garlic, and turmeric. Mix well in the heat and set aside to cool.

2. Once coo, grind the roasted spices with enough water to make a smooth paste. Add this and the soaked channa to your pressure cooker.

3. Pressure cook for 4-5 whistles and set aside for the steam to release. Meanwhile, chop up the shallots for tempering.

4. Heat the remaining oil in the same pan and when it's hot, add the mustard seeds. When they pop, add the shallots and some more curry leaves. Roast until the shallots are golden brown. This is important for maximum flavour.

5. When roasted, add the cooked kadala curry to the pan and bring to boil. Add salt and remove from fire.

Serve kadala curry hot with puttu, appam, idiyappam, or dosa. This kadala curry doesn't go well with rice.

Notes:

1. If you want a thicker gravy, add more coconut and less water in the pressure cooker while cooking the kadala curry
2. You can add some coconut pieces while frying the shallots to add some texture to the kadala curry
3. This curry stays fresh in the fridge for up to two days but tastes best when served immediately

Chana Masala Recipe (Chole Masala Recipe) for Batura, Poori, Chapati, Roti

This easy Chana Masala Recipe is a recent addition to amma's often-cooked chana recipes. While I was growing up, she hardly made anything beyond the Kadala Curry which was served with puttu, chapati, batura, and even dosa. While I love the Kerala Kadala Curry recipe with a gorgeous roasted coconut base, this Chole Masala is lovely in its simplicity. Onions and tomatoes are fried and ground to a paste for the gravy and very minimum spices are added. It goes with pretty much everything you can think of serving it with.

Chana Masala and Batura

Remember the Chettinad Vegetable Curry Recipe I posted a while back? The base of this Chana Masala gravy is quite similar and amma makes it often with just Kalpasi and no other spices. Since Kalpasi is probably not easily available everywhere, I have given a few substitutions - one being saunf or fennel seeds and the other being garam masala, although amma is generally of the opinion that garam masala is not the best flavour combo with a tomato-onion gravy. She generally prefers adding only one masala to any curry and we rarely use any masala in our curries.

Chana Batura - The Perfect Match!

While amma was visiting me last May, we made Batura for me to blog the recipe but I forgot to take a picture of them after they were made! So I made Batura again a couple of months back and needless to say, Chana Batura is a lovely combination. Although Chana Batura is a tad weird for lunch, TH definitely didn't seem to mind.

Delicious Chana Masala Recipe

The base of this Chana Masala Recipe is highly customisable so you can adjust the proportion of masala and spices according to your preference.

{Also check out the Punjabi Chana Masala Recipe}

CHANA (CHOLE) MASALA RECIPE

Preparation time: 2 hours
Cooking time: 30 minutes
Serves 4
Recipe source: Amma

Ingredients:

• 1.5 cups of cooked chana / white chickpeas (soak overnight and pressure cook 3 whistles)
• 2 large onions
• 1 large tomato
• 1 tsp of chana masala / garam masala / fennel seeds / kalpasi (take your pick)
• 1 tsp of minced garlic
• 1/2 tsp of minced ginger
• 1 small bunch of coriander leaves / cilantro
• 1 tsp of red chilli powder
• 1 tbsp of oil
• 1 tsp of salt (adjust to taste)

How to Make Chana Masala:

• Heat oil and add the onions.
• Saute until golden brown and add the ginger and garlic.
• Fry for another 30 seconds and add the kalpasi or fennel seeds (if using garam masala or chana masala, you can add it later)
• Add the tomatoes next and cook until they are mushy and soft
• Cool and blend to a fine paste
• Return to the same pan and add the cooked chana, chilli powder, salt and some water. Bring to boil and simmer for a few mins
• Add the garam masala or chana masala (if using) and top off with chopped coriander leaves

Step by Step Pictures to Make Chole Masala

1. Heat oil and add the onions. When they turn a golden brown, add the ginger and garlic along with kalpasi or fennel seeds if using them

2. Fry for a few seconds and add tomatoes.

3. Cook until mixture turns mushy

4. Cool, blend, and return to the same pan along with the cooked chana or chole.

5. Add chilli powder and salt and some water. Bring to boil and simmer for a few mins.

6, I used garam masala in this batch of chana masala so if you choose to use the same, add it now and garnish with chopped coriander leaves.

Serve Chole Masala warm with some minced raw onions sprinkled on top and Batura, Poori, Chapati, Appam etc.

Notes:

1. As mentioned, you can take a pick of what type of masala you want to add. The best options are Kalpasi, Fennel seeds, garam masala or chole masala. Use only one, not all.
2. You can temper the Chana Masala if you wish. Just heat some oil, add mustard seeds and when they pop, add it to the cooked curry. Amma and I avoid this since there's already enough oil used to fry the onion-tomato paste.
3. If the gravy gets thick, add boiling water to thin it down.

Punjabi Chole Masala (Channa / Chana / Chickpeas) Recipe

Although I am always tempted to order channa masala when we out to eat, TH hardly ever agrees, saying "it's something we can make at home". Not that we can't make any of the other dishes at home, but somehow, dal and channa masala is a no-go for him.

It's strange because I have never really attempted restaurant-style channa masala at home. Not even once. But when I read this "controversial" post by Anita, I had to bookmark the recipe in question and make it soon. It took me a couple of years but here I am, finally.

Punjabi Chole Masala (Channa / Chickpeas) Recipe

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves 4-6
Adapted from: A Mad Tea Party

INGREDIENTS:
1.5 cups of dried chickpeas, soaked overnight
1 tea bag (optional)
1/2 tsp of baking soda (optional)
1" piece of ginger, grated
2 onions, chopped
1 large tomato, chopped
2 tsp of red chilli powder
2 tbsp of oil
1 tsp of garam masala (I used Kitchen King Masala)
To Dry Roast:
3 tbsp of coriander seeds
A small piece of Indian cinnamon
4 cloves
1 tsp of whole black pepper
3 black cardamom
2 tsp of cumin seeds (jeera)
1 bay leaf
1-2 dry red chillies

INSTRUCTIONS:

1. Drain the soaked chickpeas and rinse it once or twice. Add enough water it cover it by an inch and add the baking soda (I don't generally do this but you can if you want the chickpeas to cook up quicker and softer) and a tea bag (this is for the deep colour which I love in Channa Masala - totally optional). Pressure cook for 4-5 whistles or partially cover and cook in a pan until soft.

2. Dry roast the listed ingredients taking care not to burn any of them. I made the mistake of adding coarsely ground jeera which turned a bit bitter. Don't make that mistake, add whole jeera.

Cool, grind, and set this masala powder aside.

3. Heat oil in the same pan and add the grated ginger. Fry for 30 seconds until fragrant.

Add the onions next and fry until it turns pink and transparent. Next, add the tomatoes.

Cook until the onions and tomatoes turn mushy and the oil separates. As Anita says "there isn't much oil to separate here" so just do this for 15 mins or so (if you are impatient like me) and get on with the rest of the process.

4. Add the ground masala powder, red chilli powder and garam masala to the onion-tomato mixture. Stir well for a few mins until this mixture turns dark and fragrant (I let it cook together for about 3-4 mins).

5. Now, add the cooked, drained channa and combine well.

6. Add about 3 cups of water and salt to this and cook in the open pan for 10-15 mins until your desired consistency is reached. Since I served it with chapati, I wanted it to be a bit on the "watery" side but not too much.

You must serve this channa masala with hot chapatis and raw, sliced onions. It tastes fantastic!

Prop Alert: The battered brass-copper bowl is from FabIndia - Rs. 750
Brown base material is a throw from Ikea

Text art on the first pic by the uber-talented Sindhu.

Kathirikai Channa Pitlai - Pitlai Recipe - Tamil Brahmin Recipes

I had never heard of pitlai before I tasted this in July this year when we were in Coimbatore at the in-laws' place. MIL had made this Kathirikai Chana pitlai for for lunch the day we landed and much like everything else she cooks, it was delicious.

I have learnt so much from her style of cooking, not to mention all the super easy yet delicious Tamil Brahmin recipes. Pitlai to me seemed like a mash-up between sambar and kootu but has a distinct flavour of its own too.

You may also like this cumin rasam recipe of hers, or maybe palak pulao, one of my favourites.

Note that pavakkai pitlai and kathirikkai pitlai (pitlai with bitter gourd or brinjal / eggplant) are the popular pitlai recipes that show up in Brahmin homes all the time.

Channa Pitlai Recipe

Serves 6-8 people

Ingredients:
1 lemon-sized ball of tamarind
1/2 cup of cooked and mashed toor dal
1/2 cup of grated coconut
1 tbsp of sambar powder
1 pinch of hing / asafoetida / perungaayam
1/4 tsp turmeric powder
1/2 cup of cooked channa / chickpeas (soak overnight and pressure cook for 4-5 whistles or used canned chickpeas)
1 small eggplant, cut into cubes
A pinch of jaggery
Salt to taste
For Masala:
4-5 of dry red chillies
3 tbsp of kadala paruppu / Bengal gram / channa dal
4 tbsp of coriander seeds / daniya / malli
A few of fenugreek seeds
For Tempering:
1 tbsp ghee or oil
1/4 tsp mustard seeds
A few curry leaves
1/2 cup grated coconut

How to Make Pitlai:

1. Soak the tamarind in water. Extract juice and discard the pulp. Transfer the tamarind juice to a cooking pan and add salt, sambar powder, some turmeric powder, hing, eggplant and cooked channa. Keep in mediam flame and cook for about 20 mins.

2.  In the mean time fry the masala in a little oil until nicely browned. Cool slightly and grind it in to paste along with 1/2 cup of coconut.

3. Check on the boiling tamarind mixture now. Once the eggplant is cooked and soft, add the cooked toor dal, mix well and bring to boil. Then add the ground masala paste with some jaggery, bring to boil and remove from fire.

4. Heat oil or ghee for tempering and add the rest of the ingredients. When the coconut has turned golden brown, add to the pitlai and mix well.

Serve hot with rice and mor kuzhambu.

How to Make Falafel - Easy, Crisp Falafel Recipe, step by step

Falafel recipe, how to make falafel at home. 

When we eat out at a Middle Eastern place, Falafel is TH's vice. He loves anything fried and falafels are no exception. Considering how ridiculously easy they are to make at home, I have tried to deter him from ordering Falafels outside but once he very rightly pointed out that I say this all the time but never really made Falafels at home - ever! So here they are, a quick and easy snack recipe that's kid-friendly and you can make in bulk in advance if you are entertaining. They are hard to get wrong and taste fabulous with a simple hummus or tahini sauce (or even with our Indian chutneys).

Of course I picked the theme fully intending to deep-fry, why do you ask? My initial idea was to go with cocktail samosas but had to ditch it for falafel because the shaping and filling of cocktail samosas is not exactly quick and this had to be a recipe that can easily be multiplied, leaving you time to make an effort to look good for your party.



The Egyptian version of falafel is flatter,bigger, and greener because of the use of Lima beans. I know because I had that in Egypt. Sorry for showing off.



My version however, is the kind you would get in your local Middle Eastern restaurant. Its flavourful, easy to make, and absolutely delicious, not to mention photogenic.

Falafel Recipe
Makes 16 small-ish falafels (easily doubles or triples)

Ingredients:
1/2 cup dry chickpeas, soaked overnight or atleast 10 hours (will be about 1 cup when soaked through)
1 tsp cumin seeds / jeera
1/2 tsp coriander powder / dhania
1/2 tsp red chilli powder
1/2 tsp minced or crushed garlic (about 4-5 cloves)
One bunch fresh coriander leaves / cilantro, chopped
1 small red onion, chopped fine
1-2 tbsp freshly squeezed lemon juice
2-3 tbsp plain flour (or crumbs from 2 slices of stale bread)
Salt to taste
Oil to deep fry

How to Make Falafel

1. Drain the soaked chickpeas on kitchen towels or leave them in a colander with a suspended base. Its important to drain out as much moisture as possible.

2. Transfer the chickpeas with rest of the ingredients to a food processor or mixer jar and grind until smooth and dry. You should be able to shape them easily into small discs. If the mixture is too moist or sticky at this stage, which it shouldn't be, add more flour but don't be liberal.

3. Shape into small discs and deep fry on medium heat until dark brown on both sides. Make sure you regulate the flame, otherwise the outside will get burned or cooked too soon and the inside will be raw.

4. Drain on kitchen towels and serve with tahini lemon sauce (recipe below).

Tahini Lemon Sauce Recipe

I didn't use any particular recipe or measurement for this. I thought of making hummus to go with with the falafel but didn't remember to soak enough chickpeas. I had fresh tahini that my ex-boss, brought from his home town Lebanon so it would've been a sin not to use it in some way. Thank you Charif!

How to Make Tahini Lemon Sauce for Falafel

Mix 3 tbsp of tahini, 1 tbsp freshly squeezed lemon juice, a pinch of paprika (or maybe pepper?), salt to taste and enough water to make a smooth paste. You can add some roasted garlic pieces to this but I didn't have the patience time patience.

Dip the falafels in and enjoy.

Notes:

- canned and drained chickpeas should work as well but I read in many places that freshly soaked ones taste better. I have used canned chickpeas for hummus and liked it just fine so it should definitely work for falafels too

- if you plan to make this for a party, grind the ingredients and leave it in the fridge. You can take it out in advance the next day, shape up quickly (doesn't take more than 4 seconds per falafel, I timed myself) and fry up in batches.

- falafels taste just fine when gone cold too and the sauce can hold its own until a party winds down too. Just make sure you add water if the sauce thickens up on you.