Kadala Curry

How to make Kadala Curry (chick pea)

Wash the chickpeas (kadala) then Soak it for about 6-8 hours or overnight.

Ingredients

1) Black or white kadala – 200 gm
2) Big onion – Medium (Chopped)
3) Green Chilly – 2 nos( chopped)
4) Tomato – 1 no ( chopped)
5) Fresh Coconut pieces – ½ cup
6) Ginger – 1 small piece ( chopped)
7) Garlic – 2 pods ( 2 nos)
8) Coriander powder – 1 ½ Table spoon
9) Chilly Powder – ½ table spoon
10) Turmeric powder – ½ teaspoon
11) Garam masala Powder – 2 teaspoon
12) Oil – 2-3 table spoon
13) Coconut milk or powder ( 2-3 table spoon- optional)
14) Curry leaves – As required
15) Salt – to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required

5) Oil- 1- 2 table spoon.( coconut/any vegetable oil)

Method

In a pressure cooker, heat oil then sauté garlic, ginger & green chilly for few seconds then add chopped onions & coconut pieces sauté until it turns transparent then add chilly powder, coriander powder, turmeric powder & garam masala sauté until the raw smell out.

Then add chopped tomato’s and sauté until it cooked well. Then add the kadala in to this masala mix with 2-3 cups of water. Then pressure cook the kadala for about 15 minutes in medium heat.

Then open the lid and mix the kadala curry well then smash some portion of the kadala using your spatula this will give a creamy texture to your curry, finally add thick coconut milk and boil it again for 2-3 minutes then do a seasoning. Enjoy the dish with Puttu, rice or chappathy.