Kadala curry is a popular kerala special dish. Its black chickpeas curry in coconut milk. Usually served with puttu & appam. It goes really well with chapathi & rice too.
Preparation time : overnight soaking of chickpeas & 10 minutes just before cooking
Cooking time: 30 minutes
Serves : 4
1 cup black chickpeas ( soak overnight)
2 big onions, finely chopped
1 big tomato, finely chopped
2 green chillies, chopped
Few curry leaves
2 cloves of garlic, crushed slightly
Few coriander leaves, finely chopped
1/2 teaspoon mustard seeds
1 teaspoon ginger garlic paste
1 teaspoon red chilly powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon fennel powder
1/2 teaspoon turmeric powder
1/4 teaspoon pepper powder
Salt to taste
1 cup thick coconut milk
Wash and soak the black chickpeas overnight. Add little salt and cook them in same water in a cooker for 5 to 7 whistles or till its cooked and tender. Keep it aside along with water.
In a deep pan, heat 3 tablespoons of oil, add mustard seeds, when it crackles, add crushed garlic, curry leaves, onions and saute till golden brown. Add green chilli, ginger garlic paste, coriander leaves and saute for 3 minutes. Then add tomatoes and cook till they are softened. Then add all spice powders, saute and cook till oil oozes out of masala.
Then add the boiled chickpeas, along with 2 cups of its water. Cook on high flame. Check for salt and add if needed. Add thick cocunut milk and let it boil on medium flame for 2-3 minutes. Switch off the flame. Sprinkle few drops of coconut oil.
Kadala curry is ready to serve with puttu or rice.
Have a look at other Veg curry recipes too.