Kadala curry is as dear to and is a favorite of the Keralites as chana masala or chole is to the people of Punjab. These two traditional recipes have had minimal makeovers as compared to many other foods, over the years, with preparation style varying very slightly but overall retaining more or less the same ingredients.
The kadala of Kerala is best made from black chana whereas it is better not to experiment using black chickpea while making chole as this tastes best with white chickpea or kabuli chana.
Typical breakfasts in Kerala are generally rice based like ‘puttu and kadala’ or ‘appam and stew’ or idiayappam. My husband’s favorite among all these being ‘puttu and kadala’ or ‘puttu and payar’ (payar is made of green moong which is a dry dish)’ along with coconut chamandi (chutney) and dozens of papadoms.
On my recent visit to Trivandrum, the first morning I had this kadala curry with idiyappam. I was helping my host and noticed she sautéed some onions and tomatoes and added to the kadala curry towards the end and boiled the shallots along with the chana. Whereas, if you notice my earlier recipe on puttu and kadala, I haven’t used any tomatoes.
Impromptu, I decided to click some pictures and went scouting around the house looking for suitable props. I was delighted to find a huge wooden board in the courtyard. I loved the small frying pan that I found in the store room.
Assembled everything and quickly clicked some pictures using the camera on my new phone (OnePlus 3) gifted by my children. These were the very first clicks and took just few of them as I did not want to keep everyone waiting, noticed they were already at the dining table.
Enjoyed the kadala curry with idiyappams and steamed nendran bananas (another Kerala delicacy).