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Home » Recipe Index » Side Dish For Chapati , Naan & Poori » Kerala Kadala Curry- Black Chickpea Curry

Kerala Kadala Curry- Black Chickpea Curry

June 22, 2013 By anusha Leave a Comment

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Kerala Kadala Curry- The only sidekick that you will want to serve with Aapam or Puttu. Vegan and gluten-free protein rich curry that pairs well with rice and even Rotis.

I hail from Coimbatore and we share borders with God s own country, Kerala. Needless to say, Coimbatore has a lot of people from Kerala and i ve been treated to puttu and kadala curry more than once in my lifetime. I have had friends from Kerala pampering me with their delicious coconut flavored meals. That s how i was introduced to aapam and puttu this way. Ever since i tasted both of these, i ve always loved them and made it a point to eat it while i can.

I do make aapam frequently at home but puttu is not possible. I dont have that tube vessel thingy, the puttu kuzhal or whatever they call it. I dont intend to buy one either. I know, Mr.P doesnt like it much and buying it just for me seems hideous to me. But kadala curry is something that i make every now and then. To make up for the protein requirements in our bodies and to enjoy a simple yet satisfying meal.

There are so many versions of this kadala curry but i have my own version, which has been tweaked a myriad times till now. This is my no fail version ( but, oh believe me, Kadala curry can never fail you, no matter what!) and we love it to bits in spite of the teeny weeny bit of grating, roasting and grinding involved.

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Kerala Kadala Curry

Flavored with coconut, cinnamon and curry leaves, this vegan and gluten-free black chickpea curry tastes like heaven with just about anything from roti to rice.
Prep Time8 hrs
Cook Time40 mins
Course: Main Course, Mains
Cuisine: Kerala, South Indian
Servings: 4

Equipment

  • Pressure cooker
  • Blender

Ingredients

  • 1 c Black chickpeas
  • 1 c finely chopped Onion
  • 1 c finely chopped Tomato
  • 1.5 teaspoon Coriander powder
  • 1.5 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Turmeric powder
  • 2 tablespoon Fresh coconut milk
  • 1 teaspoon Ginger garlic paste
  • 2 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 10 Curry leaves
  • 1.5 teaspoon Salt to taste
  • To Roast And Grind
  • 3 peeled and chopped Shallots
  • 2 tablespoon Coconut
  • ½ teaspoon Fennel seeds
  • ½ teaspoon Fenugreek seeds
  • ¼ inch Cinnamon stick
  • 2 Cloves
  • 1 green Cardamom
  • 1 Red Chili
  • 1 teaspoon Oil

Instructions

  • Soak the chickpeas overnight.
  • Pressure cook the next day in the same water with a little salt until fork tender.
  • Takes longer to cook if they are old.
  • Reserve the cooked water, drain the chickpeas and set aside.
  • In a pan, dry roast fenugreek seeds, cardamom, cloves, fennel seeds, cinnamon and red chili until aromatic.
  • Set aside.
  • In the same pan, heat 1 teaspoon of oil and saute the shallots till golden.
  • Add the grated coconut next and saute till golden brown.
  • Set aside to cool.
  • Once cool, place everything in the blender, add little water and grind to a smooth paste.
  • Heat a pan with oil and pop the mustard.
  • Add the curry leaves next.
  • Tip in the onions next and saute till pink.
  • Now, add the ginger garlic paste and saute for 30 secs.
  • Add all the spice powders next and saute for 20 secs.
  • Now, add the tomato and cook till mushy.
  • At this stage, add the chickpeas and salt and mix well.
  • Now, add the ground paste and mix.
  • Simmer for 5 mins on medium flame.
  • Add ½ c of the reserved water in the end and simmer further for 2 mins.
  • Finally add the coconut milk and cook for a minute.
  • Switch off flame.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Serve hot with rice or rotis. We enjoyed it with this Sri Lankan Flavored Rice
This is recipe 3 from our Pan Palooza where its legumes this month!
Recipe 1- Punjabi Rajma Masala
Recipe 2- Pineapple Rasam
Stay tuned for recipe 4!

« Sri Lankan Flavored Rice Recipe| Easy Rice Recipes
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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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