Kerala style Kadala Curry, Kerala style Black Chickpeas Curry
Author:
Yummy N Tasty
Posted on,
18, Jun 2017
6.3 K views.
1
3.8/5 ( 6 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
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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
Instructions:
Initial Preparation:
- Wash and soak the dried chickpeas in enough water for about 6-8 hours.
- Add in the ingredients mentioned in 'For cooking Chickpeas' in a pressure cooker and mix well.
- Pressure cook for about 3-5 whistles or until the chickpeas are cooked well.
- Remove from heat and set aside until the pressure is settled down.
- Then take out ¼ cup of cooked chickpeas, and grind along with little water and make a fine paste. Set aside.
Curry Preparation:
- Heat 1 tablespoon of coconut oil in a deep wide pan. Splutter mustard seeds.
- Add in the dried red chillies and fry for few seconds.
- Add in the coconut bites and fry until light golden in color.
- Then add in the chopped red pearl onions, garlic, ginger, curry leaves and saute until the onions become light brown on low-medium heat.
- Add in the chilly powder, coriander powder, pepper powder, garam masala and saute until the raw smell disappears on low heat.
- 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.
- Cook until the gravy is slightly thick on low heat. Then add in the chopped coriander leaves and mix well.
- Remove from heat and serve warm with puttu, palappam etc.
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Kerala style Kadala Curry, Kerala style Black Chickpeas Curry
Author - Yummy N Tasty |
Posted on - 18, Jun 2017 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-kadala-curry-kerala-style-black-chickpeas-curry/ |
Cooking time - 35-40 minutes |
Serving - 5-6 person(s) |
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
Instructions :
Initial Preparation:
- Wash and soak the dried chickpeas in enough water for about 6-8 hours.
- Add in the ingredients mentioned in ‘For cooking Chickpeas’ in a pressure cooker and mix well.
- Pressure cook for about 3-5 whistles or until the chickpeas are cooked well.
- Remove from heat and set aside until the pressure is settled down.
- Then take out ¼ cup of cooked chickpeas, and grind along with little water and make a fine paste. Set aside.
Curry Preparation:
- Heat 1 tablespoon of coconut oil in a deep wide pan. Splutter mustard seeds.
- Add in the dried red chillies and fry for few seconds.
- Add in the coconut bites and fry until light golden in color.
- Then add in the chopped red pearl onions, garlic, ginger, curry leaves and saute until the onions become light brown on low-medium heat.
- Add in the chilly powder, coriander powder, pepper powder, garam masala and saute until the raw smell disappears on low heat.
- 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.
- Cook until the gravy is slightly thick on low heat. Then add in the chopped coriander leaves and mix well.
- Remove from heat and serve warm with puttu, palappam etc.
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