KERALA KADALA CURRY RECIPE | 10 HOUR SLOW COOKER KADALA CURRY | STARTUP COOKING
Using a slow cooker is a great way to save time and to prepare a healthy and nutritious meal. Assemble all the ingredients in the morning, put it in the slow cooker, and at the end of the day, dinner is ready without much mess or many dishes to clean. The device requires only a small amount of electricity only to do its work – compared with a standard oven, a slow cooker uses a lot less energy, so it won’t heat up an entire kitchen the way an oven does.
Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so traditionally tougher cuts of meat become tender in a slow cooker. Vegetables cooked in a slow cooker can absorb stocks and spices, giving them fuller flavors.
The high and low settings on the device allow you to adjust the temperature for the length of time you want the meal to cook. Cooking on low is always completely safe.
The word “Kadala” translates to brown chickpeas (also called kala chana or desi chana), and it’s the most common type of chickpeas used in traditional Kerala cuisine. This traditional kadala curry is all about the richness of coconut. Process of making this recipe is so simple and it goes along with Puttu, Idiyappam and Appam is a classic breakfast combo.
Slow cooker was built specifically for dishes like this one. Its low heat transforms dried chickpeas into tender beans that don’t lose their shape, even after 10 hours of cooking.
Follow my step-by-step photo recipe to prepare 10-hour slow cooker kadala curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR 10-HOUR SLOW COOKER KADALA CURRY
Course : Main – Breakfast
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 10 hour
Total Time : 10 hour 10 min
INGREDIENTS
- 1 cup brown chickpea
- 3/4 cup grated coconut
- 2 tbsp cooking oil + 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 hing/asafoetida
- 1 spring curry leaves
- 3 red chilli
- 1 big onion – finely chopped
- 1 tsp ginger garlic paste
- 2 medium size tomato
- 1/4 tsp turmeric powder
- 1.5 tsp sambar powder
- 1/2 tsp garam masala powder
- salt to taste
- water as required
- 1/4 cup coriander leaves – chopped
PROCEDURE
- soak brown chickpeas in enough water for overnight (this step is optional)
- take the soaked brown chickpeas in slow cooker
- add enough water and close with lid
- start to cook on low
- heat 1 tsp oil in a frying pan
- add grated coconut
- saute well till coconut turn light golden brown
- transfer into mixer grinder
- grind to a smooth paste by adding little water and keep it aside
- heat 2 tbsp oil in a large wok
- add mustard seeds and allow them to crackle
- add cumin seeds, and allow it to splutter
- add hing, curry leaves and red chili
- saute for few seconds
- add finely chopped onion, saute well
- add ginger garlic paste, saute well till the raw smell goes
- add chopped tomato, saute well until it turn mushy
- add turmeric powder, sambar powder and garam masala powder
- add 1/4 cup water and mix well, cook for few minutes or until the raw smell goes
- transfer this mixture into slow cooker
- add salt and grounded coconut paste
- add enough water and mix well
- cover with lid
- cook on low for 8-10 hours
- kadala curry is ready
- garnish with coriander leaves
- serve with puttu, idiyappam, dosa and chapati
- Taste Yummy ????
SLOW COOKER KADALA CURRY WITH STEP-BY-STEP PHOTO RECIPE
take 1 cup brown chickpea, soak in enough water for overnight
soaked brown chickpea
add into slow cooker
close with lid
start to cook on low
heat a tsp of oil
add grated coconut
saute well till it turns light brown
transfer into mixer grinder
add little water and grind to a smooth paste
heat 2 tbsp oil in a large wok
add mustard seeds and cumin seeds, allow it to splutter
add hing
add red chilli and curry leaves, saute well
add finely chopped onion
saute well, till it turn translucent
add ginger garlic paste
saute well till the raw smell goes
add chopped tomato
saute well until tomato turn mushy
add turmeric powder, sambar powder and garam masala powder
add 1/4 cup water
mix well and cook for 1-2 minutes
open the slow cooker lid
transfer the onion tomato mixture in to slow cooker
add salt
add coconut paste
add enough water and mix well
close with lid
cook on low for 8-10 hours
kadala curry ready
garnish with coriander leaves
mix well
taste yum
serve hot with idiyappam, puttu, dosa or chapatti
