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Kadala Curry - Curry with Black Chickpeas - Side dish for aapam, puttu and idiyappam

Kadala Curry - easy and healthy curry that is full of flavours. This kadala curry is best when served with aapam or puttu. I learnt this recipe from Girijashree aunty. We both met at Jeya TV for Adupangarai cookery show. She is from Kerala and she prepared a delicious payasam with samba rava for the show. She taught me this kadala curry which is their traditional method in her hometown. She explained me clearly with proper measurements and steps.


Very easy to prepare with simple cooking methods and the taste was so nice with aapam. This kadala curry is perfect for a weekend breakfast because you can enjoy the taste leisurely without any tensions.This kadala curry includes very few ingredients that are easily available in your kitchen. We need small onions, red chilly powder, coriander powder, black pepper powder, tomato and coconut & coconut oil. The final tempering which is made with coconut oil enhanced the taste. You can use either white or black chick peas for this curry. Both these are low in fat and high in protein and fiber which keeps you full for a long time. The masala paste which is prepared with small onions and other spice powders are the secret ingredients in this curry. She told me that there is no need to any other spices or masala powders for this curry. Now let's see, this Kadala Curry with step by step instructions.




Kadala Curry - Curry with Black Chickpeas Recipe Details
 
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Prep time  : 20 minutes
Cook time : 20 minutes
Soaking time : 8 hours
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 3/4 cup black chickpeas
  • 1 tomato3/4 cup grated coconut
  • 1 tbsp coconut oil
  • salt to taste
For masala paste
  • 10 small onions
  • 2 tsp red chilly powder
  • 4 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp cumin
  • 1/2 tsp turmeric powder

For tempering
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 5 small onions, finely chopped
  • 20 curry leaves
  • 2 tbsp coconut oil
Cooking Directions
  1. Rinse the chickpeas in cold water for 3 times and soak with 3 cups of water for 8 to 10 hours. After 10 hours, once again, rinse the dal and drain the water.
  2. Heat 1 tbsp coconut oil in a kadai and add the small onions. Saute them well for a few minutes. When it turns soft, add the red chilly powder and stir it quickly. Add all the remaining powders (coriander powder, black pepper powder & turmeric powder) and cumin. Turn off the heat.
  3. Allow it to cool down and add it to a small chutney jar and grind it smoothly.
  4. Take a small pressure cooker or a pan and add the black chick peas along with 1/2 cup of water. Add the ground masala paste and required salt. Mix them well.
  5. Next, add the chopped tomatoes and close it with a lid. Pressure cook for 4 to 6 whistles.
  6. In the meantime, grind the coconut into a medium fine paste. Do not grind it smoothly. Now open the pressure cooker and add the ground coconut paste.
  7. Mix well and let the curry boil for 7 to 9 minutes on medium heat. Heat 2 tbsp coconut oil in a kadai and add the mustard and urid dal. When it splutters, add the chopped onions and curry leaves. Add it to the curry and mix well. After 2 minutes, turn off the heat and transfer it to the serving dish.

Kadala Curry - Curry with Black Chickpeas with step by step photos 

Rinse the chick peas in cold water for 3 times and soak with 3 cups of water for 8 to 10 hours. After 10 hours, once again rinse the dal and drain the water.

Heat 1 tbsp coconut oil in a kadai and add the small onions. Saute them well for a few minutes. When it turns soft, add the red chilly powder and stir it quickly. Add all the remaining powders (coriander powder, black pepper powder & turmeric powder) and cumin. Turn off the heat. Keep an eye when adding these powders because if it turns black it will change the taste and you won't get the flavours in the curry.

 Allow it to cool down and add it to a small chutney jar and grind it smoothly.


 Take a small pressure cooker or a pan and add the black chick peas along with 1/2 cup of water.

 Add the ground masala paste and required salt. Mix them well.

 Next, add the chopped tomatoes and close it with a lid. Pressure cook for 4 to 6 whistles.

 In the meantime, grind the coconut into a medium fine paste. Do not grind it smoothly.


 Now open the pressure cooker and add the ground coconut paste.


 Mix well and let the curry boil for 7 to 9 minutes on medium heat.

Heat 2 tbsp coconut oil in a kadai and add the mustard and urid dal. When it splutters, add the chopped onions and curry leaves.

Add it to the curry and mix well. After 2 minutes, turn off the heat and transfer it to the serving dish.

 Serve this kadala curry with aapam, puttu or idiyappam.


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