kadala curry recipe
kerala style varutharacha kadala curry - chickpeas curry made with freshly prepared masala.
Servings: 4 people
Pin Recipe
Ingredients
to cook chickpeas
- 1 cup black chickpeas - soaked overnight
- 2 medium potato - chopped
- 2 cups water
- 1 tsp salt
to saute and grind
- 1 tsp coconut oil
- 1 inch cinnamon stick
- 2 no cloves
- 1/2 tsp fennel seeds
- 3 no kashmiri red chillies
- 1.5 tbsp ginger and garlic - chopped
- 1/2 cup grated coconut
- 1 medium onion - sliced
- 2.5 tbsp coriander powder
- 1 tbsp chilli powder
for the curry
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 medium onion - sliced
- 2 no green chilli - sliced
- 1 sprig curry leaves
- 2 medium tomatoes - chopped
- 1/2 tsp salt
Instructions
to cook chickpeas and potatoes
- soak the black chickpeas overnight.
- In a pressure cooker, take chickpeas, potatoes, salt, turmeric powder and water.
- mix everything and pressure cook for 4-5 whistles.
to saute and grind
- In a kadai, heat coconut oil and add cinnamon, cloves, kashmiri chillies, ginger and garlic.
- fry for a minute and add grated coconut. Fry again for a minute.
- add sliced onions, salt and start frying until onions are brown.
- When the onions and coconut turn reddish brown, add coriander powder and chilli powder and switch off the flame.
- mix everything together. let it cool.
- transfer to a blender and blend it to a fine paste.
For making the curry
- heat oil and crackle mustard seeds.
- fry onions, green chilies and curry leaves until onions are slightly brown.
- further add chopped tomatoes, salt and fry till mushy. mash it slightly.
- add the cooked chickpeas and potatoes along with the prepared masala. add water, adjust salt and mix everything together.
- close and let the curry boil for 5-10 minutes on high heat.
- serve it hot with the appam, dosa, idli, rice or puttu.