Varutharacha Kadala Curry | Black Chickpeas Curry

Ingredientsfor 4 servings

• 1 cup Black chickpeas/Kadala Soaked overnight
• 11/2 cup Coconut — grated
• 8 nos Shallots
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 2 nos Red chilly Dry
• 2 Strings Curry leaves
• Salt, to taste

Preparation

1. Step 1

   Soak kadala overnight or at least 8 hours.

2. Step 2

   Wash them well and pressure cook along with salt and enough water for 4 - 5 whistles or as needed. Keep the cooked chickpeas aside.

3. Step 3

   Set a pan on the stove heat oil and add grated coconut, 3-4 shallots and roast in medium flame till it turns brown in color.

4. Step 4

   Then reduce the flame and add turmeric powder, chilly powder, coriander powder and garam masala. Roast till the raw smell goes.

5. Step 5

   Remove this roasted mix from the stove and allow to cool. Grind cooled masala mix by adding enough water and make a very fine paste. Add this ground paste to the cooked Kadala and let it boil till you get a medium consistency.

6. Step 6

   Turn off the heat. Check salt and add more if required.

7. Step 7

   Heat a pan, add oil and let the mustard seeds crackle, add dry red chilies and sliced shallots. Roast till light brown. At this stage add curry leaves.

8. Step 8

   Add this tempering into the curry, mix and place the lid. Allow it to rest for 10 minutes before serving.

9. Step 9

   This curry goes well with Puttu, Appam etc.