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Kadala Curry (Kerala Style Chickpea Curry)

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Every time I mention about making Puttu for breakfast, J’s only request is to make Kadala Curry with it. That is his favourite combination. The kadala curry prepared with roasted coconut tastes better, I prefer the easy way as it is less time consuming.

Kadala Curry (Kerala Style Chickpea Curry)

Prep Time 8 hrs
Cook Time 1 hr
Total Time 9 hrs
Course Side Dish
Cuisine kerala
Servings 3 serving

Ingredients
  

  • 1 cup Whole bengal gram/ Black Chick peas/Kala Chana
  • to taste Salt
  • 1 cup Chopped onion
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic cloves paste
  • 1 heaped tablespoon Coriander powder
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Mustard seeds
  • a few Curry leaves
  • 1/2 teaspoon Garam masala powder

Instructions
 

  • Soak the chick peas for 8 hours.
  • Drain the water and pour fresh water.
  • Add salt and cook till the chickpeas is cooked through.
  • If you prefer a thick gravy, take 2 tablespoons of the cooked chickpeas and grind in coarsely. Keep aside.
  • Heat oil in a pan.
  • Add the mustard seeds.
  • When they start to splutter, add the curry leaves.
  • Tip in the chopped onions and saute till brown in colour.
  • Add the ginger-garlic pastes and saute till raw smell goes.
  • Add the coriander powder, chilli powder and turmeric powder and saute for a minute.
  • Add the cooked chickpeas and ground chickpeas into the mixture and mix well.
  • You may add water if needed.
  • Bring to a boil.
  • Add the garam masala and mix well.
  • Switch off heat.
  • Serve hot.

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