If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadalacurry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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Kadalacurry especially Karutha kadalacurry that is, black/brown chickpeas curry is one of the most popular vegetarian curry from Kerala that is a side dish served with another popular dish from Kerala,Puttu or Appam exclusively and so this black chickpeas curry is one of the traditional and must have breakfast curry of Kerala
To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas. When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside. Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned. Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender. Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat. Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown. 20 fresh curry leaves. 20 fresh curry leaves
My recipefor Thattuakada Chicken Curry is only moderately spiced. // ]]>Recipe Type. ‘Thattukada’- The typical Street Hawkers of Kerala often fry the chicken that has been marinating the night before lightly before making their curries