Kerala kadala curry/Chickpeas gravy in tamil/கடலை கறி/கொண்டைகடலை மசாலா

Method

1. Soak the kadalai overnight .In a deep pan heat some coconut oil add ginger garlic paste. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, green chillies. Saute until they turn light brown. Now add tomato and turmeric powder and salt , saute for a few seconds and add the soaked chickpeas with 1 cup water, and cook in a pressure cooker . After the first whistle, reduce the heat to medium and cook for 6 whistles. Bring to a boil and add the ground coconut paste in cooked kadala. Mix well and cook until the gravy achieves your desired consistency. switch off the flame and add tempering.

Serve Hot with puttu, Idli, Dosa, Appam and steamed rice

For Grinding (Masala)

Heat 2 tsp oil in a pan and add the shallots & whole spices. Saute for a few seconds and add the grated coconut. Roast until it turns reddish brown.then add coriander powder, red chilli powder, garam masala powder mix it well. Switch off and leave aside. Grind it to a paste when it cools down.

Tempering

Heat coconut oil in a pan and add in the mustard seeds, and shallots fry until golden brown add dried red chillies and curry leaves. Add it to the curry.