Have you ever tried Kerala cuisine? This southern state of India has a very unique taste and flavor in its kitty. Kadala curry is one such very simple but flavorful dish. Generally had with Puttu (a traditional Kerala steamed pudding), this goes well with dosa, chapathi and phulkas as well.
Black Chickpeas curry
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Ingredients:
Black Chickpeas (kadala/kadale) – 1 cup
Onion (finely chopped) – 1
Onion (roughly chopped) – 1/2
Tomato (roughly chopped) – 1
Fennel seeds – 1 tsp
Cinnamon – 1 inch
Cloves – 3
Cardamom pods – 2
Coriander powder – 1 tsp
Oil – 4 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Garlic – 2 cloves
Ginger – 1 inch
Jeera – 1/2 tsp
Coconut (grated) – 1/2 cup
Curry leaves
Garam masala – 1/2 tsp
Mustard seeds – 1 tsp
Dry Red chilly – 1
Method:
Soak black chickpeas overnight. Pressure cook them with salt till 7 to 8 whistles. Take a wok and add 2 tbsp oil (coconut oil preferred). Add cardamom, cloves, fennel and fry. Add ginger, garlic, curry leaves and fry again. Add roughly chopped onions and fry till golden brown.
Black Chickpeas curry
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Now add tomato and fry till mushy. Once tomatoes are done, add grated coconut and fry well. Turn the flame low and add coriander powder, chilli powder, garam masala, turmeric powder and mix till aromatic. Cool the mixture completely and grind into fine paste.
Black Chickpeas curry
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Now take the same wok and add 2 tbsp coconut oil. Add 1 tsp mustard and splutter. Add curry leaves, red chilly and fry. Add finely chopped onions and fry till golden. Now add ground paste and mix well for around 2 mins.
Finally add cooked chickpeas and salt to adjust taste. Mix thoroughly. Close the vessel and cook for around 10 mins on medium flame. Enjoy kadala curry with puttu, dosa, phulka or chapathi.