"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Monday, February 15, 2016

VARUTHARACHA KADALA CURRY/ BLACK CHICKPEAS CURRY





As I mentioned in an earlier post, puttu and kadala (black chickpeas) curry is the one of the most favorite breakfast food for all the malayalees. This curry can go best along with chapati, dosa, appam and rice. 
Chickpeas are the greatest source of protein, fiber, folate, iron, phosphate, magnesium, zinc and vitamin K and helps in building and maintaining bone structure and strength. 
Black chickpeas (Kadala) curry can be made anywhere from mild to hot, depending on how much spice you prefer. I can almost taste this dish.


Let us go ahead and learn how to make Kadala curry



METHOD OF PREPARATION STEP BY STEP


1.Clean the black chickpeas (kadala) until the water is clear and soak it overnight. Cook the chickpeas in a pressure cooker over medium heat for about 4-5 whistles or until the chickpeas is soft and drain the chickpeas and keep it aside.

2.For roasting, heat 1 tsp of oil in a pan and add the coriander seeds, cardamom, cloves and sliced shallots and saute it for a minute. Add the grated coconut and roast until it turns golden brown color. Remove from heat and let it cool.

3.Then grind this roasted mixture in a blender to a fine paste.

4.In a thick bottomed pan heat oil and splutter the mustard seeds. Add sliced onion and saute it until the onion is translucent. Add minced garlic, ginger and coconut slices and saute it until it turns light golden brown.

5.Add kashmiri chilly powder and turmeric powder. If you didn't add whole coriander while dry roasting the grated coconut, you can add coriander powder now. Saute it for a few minute until the raw smell of the spices are gone. Add chopped tomatoes and saute it until the tomatoes are soft.

7.Add the coconut paste and saute it for a minute.

8.Add the reserved water from the cooked chickpeas. Then add the cooked chickpeas. Mix well, cover and cook for a few minutes until the gravy is thick.

9.Heat 1 tbsp of oil on another pan and splutter mustard seeds. Add curry leaves, shallots, dry red chilies and saute it until the shallots turns golden brown. Pour this tempering over the chickpeas (kadala) curry and mix everything well. Remove from heat.


SERVE WITH PUTTU, APPAM,CHAPATHI OR RICE
ENJOY!!!

Hope you like it
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Author: Pretty
Cooking Style: -
Location: Amma's Kitchen

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