Wednesday, 3 October 2012

Black Chickpeas in Coconut Gravy

This is a popular dish from Kerela known as Kadala curry. It is consumed mainly as a side dish with Puttu or Appam but I love having this with roti. My grandmother's recipes and one of my favorite curries.

What you'll need..
  • 3/4 Cup dry black chickpeas, soaked in water for at least 4 hours.
  • 1 Medium onion, cut in half and sliced 
  • 1/3 Cup fresh grated coconut or fresh coconut cut into small bits
  • 1/4 Tsp turmeric powder
  • 1 Tsp chilli powder
  • 1/2 Tbsp coriander powder
  • 1 Tsp garam masala
  • 12-15 Curry leaves
  • 1 Tsp mustard seeds
  • 2 Large tomatoes chopped
  • 3 Tbsp oil
  • 1 Tbsp chopped cilantro leaves
  • Salt to taste
How to..
  • Boil the chickpeas in water with salt till the chickpeas are soft and tender.
  • Heat 1 Tbsp oil in a pan and add the sliced onions to it. Fry on high heat stirring constantly till the onions turn brown. Then set the onions aside.
  • In the same pan, heat another Tbsp oil and add the coconut to it. Stir constantly and fry till brown. 
  • Then add turmeric, chilli powder, coriander powder and 6-7 curry leaves. Mix well and fry for 2-3 minutes. 
  • Remove from heat, set aside and allow the coconut and spice mixture to cool. Once cool, add to a blender along with 1/4 cup of water and grind into a smooth paste.  
  • In the same pan heat the last Tbsp of oil. Add mustard seeds and the remaining curry leaves to it and wait for the mustard seeds to splutter.
  • Add the chopped tomatoes, salt and garam masala and mix well. Cover with a lid and cook the tomatoes till they get soft and mushy.
  • Now add the coconut paste and mix well. Then add the fried onions and cook for 3-4 minutes.
  • Add the boiled chickpeas and mix well. Continue to cover and cook for 5-6 minutes, garnish with cilantro leaves and serve hot. 
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