Kadala Curry Recipe

Ingredients

• 1 cup dried chickpeas ((Use black/brown/red))
• 2 cups water
• salt to taste
• 1/2 cup grated coconut
• 2 to 3 dried red chillies (torn)
• 2 tablespoons boiled chickpeas
• 1/4 cup water
• 1 tablespoon coconut oil
• 1 medium onion (diced finely)
• 3 green chillies (slit)
• 1 teaspoon grated ginger ((you may use 1 tsp ginger garlic paste))
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons coriander powder
• 1/2 teaspoon Malabar garam masala
• 2 medium-sized tomatoes (roughly chopped)
• 1/2 cup water ((To adjust the consistency can use up to 3/4 cup))
• salt to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 3 to 4 mini shallots (optional)

Instructions

1. 1

   Soak the dried black chickpeas in plenty of water for 8 hours or overnight. Drain the water to use. For quicker option, you can soak in hot water for 3 to 4 hours.

2. 2

   --- Pressure cook chickpeas ---

3. 3

   Pressure cook chickpeas: Pressure cook or boil the soaked black chickpeas with salt until soft. It can take 4 to 5 whistles on medium heat or 35 mins in Instant Pot. Let the pressure cool on its own. Check the doneness and pressure cook more if required. The chickpeas should hold the shape and yet be melted in the mouth soft.

4. 4

   --- Roast coconut ---

5. 5

   roast coconut: Meanwhile, roast the coconut along with the red chillies until the coconut becomes light brown colour and fragrant. Do it carefully by taking the pan away from the fire when it gets too hot and stirring continuously to roast evenly to a golden brown colour.

6. 6

   roast coconut: Transfer the roasted mixture to a mini processor or chutney maker along with a tablespoon of boiled chickpeas. Grind it to a thick paste with some water.

7. 7

   --- Prepare the kadala curry ---

8. 8

   Prepare the kadala curry: Heat some more coconut oil in a deep pot and add onions and saute until translucent.

9. 9

   Prepare the kadala curry: Add the grated ginger (or ginger-garlic paste) and a few green chillies and sauté for a minute.

10. 10

    Prepare the kadala curry: Next, add the chopped ripe tomatoes with a dash of salt.

11. 11

    Prepare the kadala curry: Add all the spice powders and fry for a couple of minutes until the raw smell is gone. You may add a few tablespoons of water to prevent them from getting burnt.

12. 12

    Prepare the kadala curry: Reduce the flame to low and cover the pot to cook down the tomatoes until no trace of chunks.

13. 13

    Prepare the kadala curry: Dump all of the cooked black chickpeas along with the water and bring this to a full boil.

14. 14

    Prepare the kadala curry: Add the prepared coconut paste, wash down the jar with some water and add that too and bring to a boil on low to medium flame and let it simmer while you prepare the tadka.

15. 15

    --- tadka ---

16. 16

    tadka: Heat coconut oil in a small pan and add mustard seeds. Once it splutters, add the cumin seeds and let it sizzle. Now add the curry leaves and a few mini shallots, if using. Pour the tadka immediately over the kadala curry, stir to mix and switch off. Keep covered until serving time.

17. 17

    tadka: Serve hot with warm puttu (steamed rice cake) or boiled rice or chapatis.