Kerala Kadala Curry
Black chickpeas simmered in roasted coconut and spices gravy
Ingredients
- 1 cup black chickpeas
- 1 large onion chopped
- ½ tsp ginger garlic paste
- 1 tsp mustard seeds
- Pinch of asafoetida / hing
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- 1 tbsp coconut oil
- Salt to taste
To roast and grind
- 2 tsp coconut oil
- 2 tsp coriander seeds
- ¼ tsp fennel seeds / perumjeerakam
- 6 - 8 dry red chillies
- ½ medium onion roughly chopped
- 1 garlic clove optional
- ½ cup grated coconut
Instructions
- Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.
- Drain the chickpeas. Do not throw the water away. The water will be used for the gravy.
- Heat 2 tsp oil in a small pan. Add coriander seeds, fennel seeds, red chillies, onion, garlic and coconut. Roast until the coconut turns dark brown. Cool and grind to a smooth paste.
- Heat 1 tbsp oil and add mustard seeds. When it splutters, add curry leaves, asafoetida and onions. Fry till the onions become soft and translucent.
- Then add ginger garlic paste, turmeric powder and saute for a minute. Add the ground coconut paste and fry for a minute.
- Add 2 cups of the reserved chickpeas water, salt and mix well. Bring to a boil and let it boil for 2-3 minutes.
- Add the cooked chickpeas and mix well. Add water if its thick and boil for 2-3 minutes. Cover and simmer it for 5-8 minutes. Remove from heat.
Notes
- The gravy will thicken up a little after sometime, so add sufficient water and adjust the consistency of gravy.
- Adjust the amount of chillies according to your spice level. The amount of chillies mentioned makes a spicy curry.
- Roasting the ingredients to dark brown color is essential, otherwise the taste and color of curry will vary.