In my initial days of cooking, this is the only curry I know to make apart from Sambar. We have it with Appam or chapathi and there were days when I used to serve it even for Dosa/Idli. Now I have tweaked this recipe a bit from my original version, the roasted coconut in the recipe gives great flavour to the curry and it tastes good. Check out my Kerala Puttu Kadala curry(black chickpea curry) too.
Final Pictures Updated on 4th July 2016
Final Pictures Updated on 4th July 2016
Ingredients:White Chick Pea (Konda kadala) - 1 cup
Grated Coconut - 1/2 cupTomato - 1
Green Chilli - 1
Big Onion - 1 or Shallots - 10
Fennel Seeds (Sombu) - 1tsp
Ginger garlic paste - 1 tsp
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
To Temper:
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - 1 sprig
Method:
1. Soak the chick peas overnight. Then drain the water and cook it for 5 to 6 whistles with a little salt.
2. Meanwhile, in a pan dry roast the coconut, fennel seeds and half of the onion. Once it turns light brown add the coriander powder, chilli powder and turmeric powder. Switch off the flame in a minute.
3. Allow the mixture to cool and grind it to a smooth paste by adding little water. In a pan, add some oil, allow the mustard and curry leaves to crackle.
4. Now add the onion and saute it , until it is transparent. Then add the tomato, green chilli and ginger garlic paste.
5. After the tomato becomes mushy, add the ground masala and allow it to cook for few mins by stirring. Once the masala is done, add the cooked kadala into it and adjust the salt. Bring it to boil and switch off the flame.
- The black variety of chickpea tastes better, but I prefer the white variety.
- Try this curry with shallots for the nice flavour. You can also add garam masala.
Happy's Cook - Divya
really delicious one and nice shots.
ReplyDeleteLooks delicious, love it with rice and some papads :) Yum!!
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