Roasted Chickpeas Gravy / Varutharacha Kadala Curry

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 Ingredients:

• Chickpeas - 2 cup
• Onion - 2 big
• Tomato - 1
• Green chillies - 2
• Ginger - Garlic Paste - 1 tblsp
• Kashmiri Red Chilly Powder - 1 tblsp
• Coriander Powder - 1 tblsp
• Garam masala powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander Leaves
• Salt as per taste
• Oil - 1 tblsp

For Roast And Grind:

• Grated coconut - 1 cup
• Dry red chillies - 2
• Shallots - 5 to 6

Method:

Roast coconut,shallots and red chillies (dont brown it just roast).

Then add the coriander powder to it and saute for a min.

Grind it into a smooth paste.

Soak the chickpeas overnight.Pressure cook the chickpeas for 2 whisles.

Keep aside the boiled chickpeas. Don't throw out the water. It can be used in the gravy laterwise.

Heat oil in a pan and add the cloves,cardamon and cinnamon .

Add the onions and sauté until transparent.

Add ginger- garlic paste and green chillies and sauté until raw smell goes off.

Then add the chopped tomatoes to it.

Add turmeric and garam masala powders and required amount of salt.

Add the boiled chickpeas along with the water and cook for 10 min.

Add the ground paste to it and cook for 20 min.

Finally add the coriander leaves and switch off the stove..Serve with aappam ,chappathi etc..

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Black Chickpeas Curry / Kadala Curry Kerala Style

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Ingredients:

• Black Chickpeas - 3/4 cup
• Onion -1 cup
• Small Onion - 5
• Tomatoes - 2 medium sized chopped roughly
• Ginger-garlic paste - 1 tblsp
• Green chilies - 2
• Red Chilli powder 1 tsp
• Coriander powder - 1tsp
• Garam masala powder - 1/2 tsp
• Oil - 1 tsp
• Salt - to taste
• Coconut pieces - 2 tblsp

To roast and grind:

Grated coconut - ¾ cup

Small onion - 2 sliced

Coriander powder- 1½ tbsp

Fennel seeds - ¼ tsp

Cinnamon stick - 1/4 piece

Red Chillies - 2

Coriander seeds -1 tbsp

To Temper:

• Mustard seeds - 1 tsp
• Oil
• Curry leaves - a spring

 

 

Method:

Soak the dal overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. Drain the water and save it for making gravy.

In a pan, dry roast the spices (listed under roast and grind ) coconut,onion ,1/4 tsp fennel seeds, 1/4 inch cinnamon, 2 cloves, 2 red chilies,1 tblsp coriander seeds just a light roasting. don't over do.

Finally add coriander powder ,saute for a min and switch off. Grind to a fine paste. keep aside.

 

In the same pan lightly roast the coconut pieces with very little oil. This gives a nice flavour to the curry.

 

Preparing the gravy:

Heat oil in a pan, add ginger garlic paste and slit green chillies. Once the raw smell goes off,add the onion  and tomatoes.

Then add the cooked kadala along with the water. Add the ground coconut paste,coriander powder,turmeric powder,garam masala powder and salt and cook for a few minutes. Add also the fried coconut pieces.

 

Heat 2 tsp of oil, add mustard seeds and curry leaves or coriander leaves and add to the gravy. Serve hot with puttu or appam or even with chapati or dosa.

 

 RECEPIE SUMMARY:

 

Ingredients:

•Black Channa - 3/4 cup

•Onion -1 cup

•Small Onion - 5

•Tomatoes - 2 medium sized chopped roughly

•Ginger-garlic paste - 1 tblsp

•Green chilies - 2

•Red Chilli powder 1 tsp

•Coriander powder - 1tsp

•Garam masala powder - 1/2 tsp

•Oil - 1 tsp

•Salt - to taste

•Coconut pieces - 2 tblsp

 

 To roast and grind:

 

•Grated coconut - ¾ cup

•Small onion - 2 sliced

•Coriander powder- 1½ tbsp

•Fennel seeds - ¼ tsp

•Cinnamon stick - 1/4 piece

•Red Chillies - 2

•Coriander seeds -1 tbsp

 To Temper:

•Oil - 2 tsp

•Mustard seeds - 1 tsp

•Curry leaves - a spring

Method:

• Soak the dal overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. Drain the water and save it for making gravy.
• In a pan, dry roast the spices (listed under roast and grind ) coconut,onion ,1/4 tsp fennel seeds, 1/4 inch cinnamon, 2 cloves, 2 red chilies,1 tblsp coriander seeds just a light roasting. don't over do.

Preparing the gravy:

• Heat oil in a pan, add ginger garlic paste and slit green chillies. Once the raw smell goes off,add the onion  and tomatoes.
• Then add the cooked kadala along with the water. Add the ground coconut paste,coriander powder,turmeric powder,garam masala powder and salt and cook for a few minutes. Add also the fried coconut pieces.
•  Heat 2 tsp of oil, add mustard seeds and curry leaves and add to the gravy. Serve hot with puttu or appam or even with chapati or dosa.

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