ഇത്രക്ക് രുചിയോടു കൂടി നിങൾ കടല കറി കഴിച്ചിട്ടുണ്ടോ?|| Kadala Curry | Varutharacha kadala curry

Ingredients:
Bengal gram / Brown chickpeas / Kala chana – 1 cup / 200g (Soaked for 7-8 hours)
Onion – 4 small (Thinly sliced)
Ginger – 1 big piece (Crushed)
Garlic – 10 big cloves (Crushed)
Tomato -1
Curry leaves
Coconut bits – 1 handful
Turmeric powder – 2 pinches
Mustard seeds
Salt
Coconut Oil

To roast and grind:
Grated coconut – ¼ of a coconut / 3 handfuls
Coriander seeds – 4 tbsp
Fennel seeds – 1 tbsp
Shallot – 1 (Sliced)
Curry leaves
Turmeric powder – ¾ tbsp
Red chilly powder – 2 tbsp

Steps:
Pressure cook the soaked chickpeas adding 3 cups of water for 1 whistle on high flame and then on a low flame for 30 minutes.
Don’t add salt or any masala powders in this stage.

Heat oil in a heavy bottomed pan to roast coconut.
Add coriander seeds and fennel seeds.
When it becomes hot, add coconut.
Sauté on medium flame till coconut starts to turn brown.
Add some coconut oil to get the coconut roasted.
Lower the flame and add shallots and curry leaves.
Add turmeric powder and sauté till the raw smell goes off.
Add chilly powder and sauté till the raw smell goes off.
Switch off and transfer it to a bowl.
Once it cools down, grind it to a fine paste adding some water.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add onion, curry leaves, ginger and garlic.
Once the onion turns brown, add two pinches of turmeric powder and coconut bits.
Add coconut paste and some water.
Add cooked chickpea along with the water and salt.
Bring it to a boil.
Add tomato.
Cook on medium flame till the gravy thickens and the oil separates.
Add curry leaves and 1 tbsp coconut oil towards the end.
It took me around 1.5 hours to make this curry.
Serve with puttu, rice, bread, upma or porridge.

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