Kadala curry

Kadala curry

Kadala curry or the black chick pea’s curry is a popular breakfast dish in Kerala which goes well with puttu or appam or idiyappam.  Black chick peas has a lot of dietary fiber and protein.

 

Ingredients

• Dried black chick peas-1 cup (wash and soak it  in 3 cups of water overnight)
• Shallots thinly sliced -1/4 cup
• Tomato chopped -1 (medium size)
• Curry leaves – 2 sprigs
• Coconut pieces – 1 tbsp. (optional)
• Oil -2 tsp.
• Garam masala powder- a pinch

For roasting and grinding

•  Fresh coconut grated-1/4 cup
• Coriander powder-2 tsp.
• Chili powder-1 tsp.
• Turmeric powder-1/2 tsp.
• Shallots-3
• Garlic -1 clove

Method

• In a wok dry roast grated coconut along with shallots and garlic till the coconut turns golden brown.
• Turn the flame to low and add all the powdered masalas and stir for 2-3 minutes till the raw smell of the masalas are gone.
• Keep it aside for cooling and then grind it to a fine paste
• In a pan add oil and fry the coconut pieces, add curry leaves and shallots.
• When the shallots turns translucent add tomato along with the ground paste.
• In a pressure cooker add the chick peas, salt. Tomato, coconut paste and 3 cups of water and cook it for 45minutes in a low.
• Open the cooker, add the garam masala and serve it with puttu or appam or idiyappam

Note: - cooking the chick peas with the masalas makes it tastier.  But make sure to keep the cooker in a low flame as it might get burnt at the bottom.