This is a delicious Kadala Curry recipe that is loved by everyone at home. It’s mouthwatering combination with Puttu/rice cake or Chapathi is familiar with all Malayalees. Try this delicious recipe and let me know in the comments 🙂
Brown Chick Peas ( Kadala Curry )
Black Chickpeas Curry - nadan style perfect for puttu, rice and wheat dishes
Black gram [kadala] - 250 gm or 1 cup soak overnight or 5 hrs
Onion - 1 nos
Green chilli - 4 nos | slit lengthwise
Tomato - 2 small size | cubes
Turmeric - 1 tsp
Chilli powder - 2 tbsp
Coriander powder - 2 tbsp
Garam Masala - 1 tsp
Water - 1 cup
Salt - to taste or 3 tsp
Coconut shredded - 3/4 cup
Fennel seeds - 1 tbs
Shallot - 2 nos | cubes
Water - 1/4 cup
Coconut oil - 2 tbs
Mustard - 2 tsp
Red dry chilli - 2 nos
Curry leaves - 2 stems
Take a pressure cooker and put kadala, onion, green chilli, tomato, turmeric, chilli, coriander powder, water and salt together. Turn the heat on to medium.
After the first whistle turn down flame to low (not too low). After 20 mins turn off the flame.
Meanwhile, grind coconut, fennel seeds, shallot and 1/4 cup of water together.
Now take a large bottom pan and heat it over medium and pour coconut oil.
When hot add mustard. Let it splutter before adding red dry chilli then curry leaves.
Then add the black chickpeas mix into pan. Add garam masala and boil 3 to 4 mins
Now add grinded coconut mix into it & cook for 1 or 2 minutes over medium heat
Switch off the stove. Serve hot with puttu or wheat bread .
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