Kerala Kadala Curry
Ingredients Needed:
To Pressure cook :
Black Chana/Kala Chana - 2 cups cooked
Turmeric Powder a pinch
Salt to taste
To Roast and Grind :
How to make Pathiri
Pathiri or Thin Rice Roti - Malabar Speciality
Ingredients:
Rice flour- 1 1/2 cups + 2 tbsp
Water- 1 cup
Salt- little
Rice flour- more for dusting while rolling the dough
How to make the Pathiri
In a saucepan, boil the water.
Sprinkle salt to the boiling water.
When the water boils, add the rice flour and combine it using a wooden spoon.
Remove from the heat and combine well till incorporated.
Let it cool down a bit.
Knead the mixture when it is still warm till it’s soft and smooth.
Make medium sized balls out of the kneaded dough.
Place the dough on a board and dust with little rice flour.
Using a rolling pin, roll it to a round shape.
Keep dusting with rice flour to prevent sticking to the board.
Roll to thin round shape. You can use a round lid to make shapes, for even sizes.
With the leftover dough on the sides, knead again.
Heat a non-stick cooking pan over medium heat.
Place the rolled pathiri on the skillet or pan. After 30 seconds, flip to the other side.
Gently press with a cloth for it to puff up. Finally once done on both sides, remove on to a plate.
Serve pathiris with your favourite curry.
Nivedhanams Sowmya says
Born in Kerala in the previous birth - lol:)
The roti is kinda new to me.. very unique I should say..
Priya Suresh says
I want born in Kerala in my next birth(its my wish since ever i went to Alapuzha).
Pathiri and kadala curry looks fantastic.
vaishali sabnani says
the coconut oil does make a difference in taste and since our taste buds are not used to...the flavor is not liked.I completely omitted it, The curry looks interesting with that bread.
Suma Gandlur says
I love these pathiris, Valli. If I am correct, I think these kind of rottis are made in some parts of Karnataka too and I have eaten those. Loving your bread series and am still wondering what are you going to cook for the rest of the north Indian states.
Rajani S says
Pathiri is very common in the Northern parts of Kerala. In the South, we dont see much of pathiris :(.
These thin beauties are a sure treat!
The Pumpkin Farm says
Valli , even for me pathiri seems familiar, it is what we called ukadachi bhakri, same as bhakris except they are precooked and rolled out. such fascinating linkages...your plate of curry and pathiri look gorgeous
Finla says
I miss kadal curry like this, we had them with puttu at home, this looks so good too.
Gayathri Sathyanarayanan says
Pathiri and kadala curry looks delicious. well explained.very tempting.
Varadas Kitchen says
Pathiri look nice. But that is one spicy curry. You have added so many chili peppers! 🙂
Gayathri Kumar says
I learnt this pathiri from my friend who used to make super soft, fluffy large pathiris. This combo with kadala curry looks yummm....
Nalini's Kitchen says
Such a classic combo,appam and kadala makes me drool...Pathiri turned out very well.
Jayanthi Padmanabhan says
I am learning new dishes everyday.. the pathiri sounds like a nice and light bread. would go great with spicy curries.
Harini-Jaya R says
I had planned for these pathiris as well but logistics didn't work out. I must prepare these though. Loved the look of it.
Saraswathi Tharagaram says
Perfect Combo!! they looks sooo good dear.. Made this several time and my kids love it!!
Chef Mireille says
I was originally going to post Pathiri but when I made them, they did not come out well so I switched. I love the flavor of coconut oil so I will be with the rest of your family minus hubby and loving this combo for sure
Pavani N says
Those pathiris are perfectly made -- great job on rolling those out so round and uniform, especially since this is a gluten free roti.. Kadala curry looks delicious.
Archana Potdar says
Valli the Pathiris are so beautifully made. Did you use a lid? No with you that is not possible. I was linking your roti making skills to mine ;D Sorry.
Love the kadla currry.
Padmajha PJ says
Love the way you have plated the dishes with the plantain leaf and the curry in the coconut shell.So typically Kerala! And nice recipes too:)
Usha says
I did not like the flavor of star aneese in my Goan curry, even thought I used very small quantity. It is probably an acquired taste.
Nice recipes for the state.
Sandhya Ramakrishnan says
Lovely selection from Kerala! Again love the way you have made the pathiri 🙂
Priya Srinivasan says
Love that kadala curry valli. I have tasted rice roti's @ my friend's place while in college. My hubby too doesn't prefer coconut oil in cooking much!!
Manjula Bharath says
wow such an delicious combo even i made pathiri they looks super soft valli 🙂 I even wish to be born in Kerala in my next birth just becoz I love the language and cuisine there 🙂 kadala curry is my H's fav , even mine too you have made it very delicious loving it 🙂
Sapana Behl says
I too enjoyed kadala curry once I made ..with that roti it must be delicious. ,