Ingredients (Serves 4 )
To pressure cook
1. Kadala / Black Chickpeas / Kala chana – 1.5 cup dried (Soak the dried chana in enough water for at least 8 hrs)
Onion – 1/2 large, chopped or sliced and halved
Green chilies – 2, slit
Curry leaves – 1 sprig
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Fennel powder – 1/2 tsp
Salt – To taste
Water – As required
2. Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2
Curry leaves – 1 sprig
Coconut flakes / thenga kothu – 2 tbsp
3. Chilly powder – 1/4 – 1/2 tsp
Coriander powder – 1.5 tsp
Garam masala powder – 1/2 – 3/4 tsp
Method
1. Pressure cook the ingredients numbered 1 adding enough water for 5 whistles. Open when the pressure releases. Set aside 3 tbsp of the cooked kadala to cool.
2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and thenga kothu/ coconut flakes. Saute until coconut flakes turn light brown. Switch off the stove. Add coriander powder, chilly powder and garam masala powder. Saute until the raw smell of the powders is gone. Add it to the the pressure-cooked kadala. Meanwhile grind 2 - 3 tbsp cooked, cooled kadala in a mixer. Add it to the pressure cooker.(This step is done to make the gravy thick). Bring the curry to a boil. Cook for 4 – 5 minutes on low flame. The gravy should have a thick consistency. It tastes best that way. Switch off. Serve hot with puttu / idiyappam / appam / chapatis etc. This is a very easy and tasty kadala curry. Do try it out, friends!
Click here for Varutharacha Kadala Curry recipe
