Kadala Sukka, a beloved South Indian dish, is a flavorful and aromatic concoction that hails from the coastal region of Karnataka. This dish, whose name translates to “spicy black chickpeas,” is an explosion of flavors and textures that exemplify the diversity and richness of South Indian cuisine. While it’s relatively simple in its preparation, its taste is anything but ordinary.
At the heart of Kadala Sukka is the humble black chickpea, also known as kala chana. These legumes are not just a source of protein and nutrition but also play a pivotal role in the dish’s character. When cooked to perfection, they offer a creamy, nutty texture that beautifully absorbs the spices and flavors of the dish.
Kadala Sukka owes much of its allure to the aromatic spices and flavorings that make their way into the preparation. A harmonious blend of mustard seeds, cumin seeds, adds depth to the dish. The fragrant curry leaves, a hallmark of South Indian cooking, infuse their citrusy aroma into the curry. And of course, the star attraction, dried red chilies, adds that essential kick of heat that awakens the senses.
The making of Kadala Sukka is a culinary art. It begins with the tempering process. cumin seeds, and curry leaves are sautéed in hot oil, releasing their fragrant oils and creating a symphony of aromas that fill the kitchen. This is where the magic truly begins.
Kadala Sukka can be customized to suit individual preferences for spiciness. Some like it fiery hot, while others prefer a milder, more aromatic profile. This versatility is one of the reasons why Kadala Sukka has gained popularity not just in Karnataka but across the Indian subcontinent and beyond.
Once the spices have performed their opening act, the star of the show—the black chickpeas—takes center stage. These legumes, soaked and cooked to perfection, are added to the tempering, ensuring that they soak in the flavors and aromas of the spices.
The chickpeas become tender yet maintain their delightful bite. I sprouted black chana because it is healthy and gives a good taste to the sukka. While cooking the black chana you add salt so it will absorb well. I have added masala like coriander powder, turmeric powder, red chili powder, and amchur powder and it will enhance our taste.
In addition to its delightful taste, Kadala Sukka also offers health benefits. Chickpeas are a good source of dietary fiber, protein, and essential vitamins and minerals. The combination of chickpeas and coconut in this dish provides a hearty and nutritious meal that can be enjoyed by vegetarians and vegans alike.
Kadala Sukka is more than just a dish; it’s a culinary journey into the heart of South India. It tells a story of tradition, innovation, and a deep connection to the land. So, the next time you have the opportunity to savor this flavorful delight, take a moment to appreciate the history and culture that have come together to create Kadala Sukka, a true gem of South Indian cuisine.
Kadala Sukka is served with hot rice, chapati or roti. You can have it as a snack too.
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- Take a cooker and add sprout kadala chana, salt and required amount of water. Cook for 4-5 whistles.
- In a pan, heat oil, cumin seeds and roast for a few seconds.
- Add ginger garlic paste, onion and saute well for 2 minutes.
- Add masala like coriander powder, turmeric powder, red chili powder, aamchur powder, salt and mix well.
- Add cooked kala chana and water and cook well for 5 minutes.
- Garnish with coriander leaves.
- Serve with chapathi, hot rice.