History of the Kadala Curry:
Kadala Curry is a traditional dish from Kerala, a state in the southwestern region of India. Kadala is the Malayalam word for chickpea, which is the main ingredient in this curry. Kerala cuisine is known for its bold flavors, and Kadala Curry is no exception. It is a spicy and aromatic dish that is enjoyed with appam, a type of rice pancake, or with steamed rice.
Tips and Tricks for Kadala Curry Recipe:
To make a delicious Kadala Curry, it is important to ensure that the chickpeas are soft and well-cooked. Soaking them overnight and boiling them with salt and turmeric powder is the key to achieving this. The spice mix that is roasted and ground is the heart of this recipe, so take your time with it to get the best flavor. Another important tip is to let the dish simmer for a few minutes after adding the coconut milk, to allow the flavors to meld together.
Tips for Presenting the Dish:
Kadala Curry is a beautiful and colorful dish, with the bright red of the tomato and the green of the curry leaves standing out against the creaminess of the coconut milk. Garnish it with some fresh coriander leaves, and serve it in a bowl with some steamed rice or appam. This dish is perfect for a family dinner, or as part of a larger meal for a special occasion.