Kadala Curry | Varutharacha nadan kadala curry | Kerala chickpea curry

Ingredients:
Black Chickpeas / Kadala / Kala Chana / Bengal Gram – 200g (Soaked overnight)
Onion – 1 big (Finely chopped)
Ginger – 1 big piece (Crushed)
Garlic – 3 big cloves (Crushed)
Curry leaves
Tomato – 1 small (Chopped)
Mustard seeds – ½ tbsp
Dry red chilly (Optional)
Garam masala – As per taste
Turmeric powder – ½ tbsp
Salt
Coconut Oil

To roast and grind:
Grated coconut – 5 tbsp
Shallot – 1 (Sliced)
Coriander seeds – 5 tbsp / Coriander powder – 2 tbsp
Kashmiri chilly powder

Steps:
Pressure cook the soaked chickpeas for 1 whistle on high flame and then on a medium flame for 20 minutes.
Don’t add salt or any masala powders in this stage.

Heat oil in a heavy bottomed pan to roast coconut.
Add coconut, shallot and coriander seeds.
Sauté on medium flame till coconut starts to turn brown.
Add turmeric powder and sauté till the raw smell goes off.
Add chilly powder and sauté till the raw smell goes off.
Switch off the stove.
Once it cools down, grind it to a fine paste adding enough water.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add red dry chillies.
Add onion, curry leaves, ginger and garlic.
Once the onion turns brown, add tomato, coconut paste and some water.
Cover and cook on medium flame till the tomatoes are done and oil separates.
Add the chickpea along with the water.
Increase the flame.
Add salt and garam masala.
Cover and cook on medium flame for 15 to 20 minutes or till the gravy thickens.
Enjoy the kadala curry with puttu.

Puttu – http://y2u.be/Z7wivPcq7zU

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