The New Tastes of India/Das Sreedharan 2001

Kadala Curry
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon tamarind pulp 3 medium onions 3 tomatoes
6 tablespoons vegetable oil 2.5cm/1 cm cinnamon stick 1 teaspoon chilli powder
400g/14 oz can chickpeas 200ml/7 fl oz coconut milk 1 teaspoon mustard seeds
10 curry leaves 4 dried red chillies FOR THE MASALA: 100g/3-1/2 oz freshly grated or desiccated coconut
2 tablespoons coriander seeds 8 curry leaves 2 cloves garlic, finely sliced
3 dried red chillies



1 In a small bowl, place the tamarind pulp and cover with 3 tablespoons of water. Leave the tamarind to dissolve, then strain to give 3 tablespoons of tamarind liquid. Meanwhile, cut the onions into 2.5cm/1 in cubes, quarter the tomatoes, and set aside separately.
2 To make the masala, toast all the ingredients in a dry frying pan over a low heat for about 5 minutes or until the coconut and coriander seeds turn brown. Cool slightly, then transfer the mixture to a blender. Add 450ml/16 fl oz of water and grind to a fine, liquid paste. Set aside.
3 In a large saucepan, heat 3 tablespoons of the oil. Add the cinnamon stick and onions and cook for 5 minutes or until the onions are soft and transpart. Add the turmeric and chilli powder, mix well, then add the chickpeas and tomatoes.
4 Add the masala paste to the onion mixture and cook over a low heat for 10 minutes. Stir in the coconut milk and tamarind liquid. Turn the heat right down and stir thoroughly.
5 In a small frying pan, heat the remaining oil. Add the mustard seeds and, as they begin to pop, add the curry leaves and dried red chillies. Pour the mixture into the chickpea curry, stir well and remove from the heat. Serve with bread, pancakes or idiappam.

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