June 16, 2015

Kadala Curry (Black Chickpeas Spicy Gravy)

Very Popular side dish of Kerala that tastes heavenly with the freshly roasted and ground spices and coconut. It tastes delicious with Aappam, Puttu, Dosa and Hot Steamed Rice. It is also perfect to  take in Lunch box with Plain rice or Phulkas..


CLICK HERE TO SEE EASY AAPAM RECIPE, FENUGREEK DOSA RECIPE AND TOMATO DOSA RECIPE

Ingredients for making Kadala Curry:


Overnight soaked Black Chickpea 200 gms

Cloves 5

Cinnamon Sticks 2 inch

Cardamom 1

Dhania (Coriander seeds) 2 table spoons

Red Chillies 3 or 4

Fresh Grated Coconut 3 table spoons

Onions 2

Tomatoes 2

Green chillies 3

Oil 2 tb spoons

Fenugreek (Saunf) 1/2 tea spoon

Finely chopped Ginger and Garlic 2 tea spoons each


Soaking time 8 to 10 hours
Pre: 20 mins
Cooking: 15 mins

How to make Kadala Curry?


Pressure cook the Black chickpeas with salt to soft up to 5 or 6 whistles and keep aside.









Heat a pan and dry roast the coriander seeds, cardamom, cinnamon, Cloves and red chillies till nice aroma comes and transfer them to a plate.
In the same pan dry roast grated coconut to golden brown.
Take a table spoon of boiled chickpeas and Grind the roasted spices, chick peas with coconut to fine paste with water and keep aside.










Heat a wok with oil. Saute it with fennel seeds. Add the chopped onions and fry till they become soft.
Now add the chopped green chillies, garlic and ginger and fry in medium flame for 2 minutes.
Add tomatoes and fry till they become mushy.














Add turmeric powder, salt and boiled chickpeas with a cup of water.
After 2 minutes add the ground paste and mix well.
When the gravy thickens garnish with curry leaves and coriander leaves.














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