Kerala style Kadala Curry, Kerala style Black Chickpeas Curry

Filed under Vegetarian
3.8, 6 reviews

Happy Navratri in advance..

Recipe Details  
 
3.8, 6 reviews

Posted by
Posted on 18, Jun 2017
Serving 5-6 people
Ready in 35-40 minutes
Post Views 1.1 K views
Post Rating 3.83 out of 5 , from 6 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients

For cooking Chickpeas:

  • Dried Black Chickpeas – 1 ½ cup
  • Chopped Onion – ½ cup
  • Tomato, large sized - 1 Nos, chopped
  • Green chilies – 1-2 Nos, slit
  • Curry leaves – 1 sprig
  • Turmeric powder – ½ Teaspoon
  • Fennel powder – ½ Teaspoon
  • Salt - 1 Teaspoon
  • Water as required

For Chickpeas Curry:

  • Red Pearl Onions - 3-4 Nos, chopped
  • Finely chopped garlic - ½ Teaspoon
  • Finely chopped ginger - ½ Teaspoon
  • Chilly powder – ½ - ¾ Teaspoon
  • Coriander powder – 1 ½ Teaspoon
  • Pepper powder – ½ Teaspoon
  • Garam masala powder – ¾ Teaspoon
  • Mustard seeds – ½ Teaspoon
  • Dried red chilies – 1-2 Nos
  • Curry leaves – 1 sprig
  • Coconut Oil – 1 Tablespoon
  • Coconut slices – ¼ cup
  • Chopped coriander leaves - 2 Tablespoon
  • Salt to taste
Directions

Initial Preparation:

  1. Wash and soak the dried chickpeas in enough water for about 6-8 hours.
  2. Add in the ingredients mentioned in 'For cooking Chickpeas' in a pressure cooker and mix well.
  3. Pressure cook for about 3-5 whistles or until the chickpeas are cooked well.
  4. Remove from heat and set aside until the pressure is settled down.
  5. Then take out ¼ cup of cooked chickpeas, and grind along with little water and make a fine paste. Set aside.

Curry Preparation:

  1. Heat 1 tablespoon of coconut oil in a deep wide pan. Splutter mustard seeds.
  2. Add in the dried red chillies and fry for few seconds.
  3. Add in the coconut bites and fry until light golden in color.
  4. Then add in the chopped red pearl onions, garlic, ginger, curry leaves and saute until the onions become light brown on low-medium heat.
  5. Add in the chilly powder, coriander powder, pepper powder, garam masala and saute until the raw smell disappears on low heat.
  6. Then add in the cooked chickpeas along with stock, prepared chickpeas paste(Initial Preparation-Step #5) and mix well. Adjust water and salt at this stage.
  7. Cook until the gravy is slightly thick on low heat. Then add in the chopped coriander leaves and mix well.
  8. Remove from heat and serve warm with puttu, palappam etc.
3.8, 6 reviews

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