Kadala Curry
Brown chickpea gravy
This is a recipe from the state of Kerala. Rich in protein, kadala curry makes an excellent accompaniment to puttu, idli & dosa. But, I like it with rice. With the richness & aroma of coconut, it goes very well with basmati rice. Try it. The quantity I have given here is enough for 2 servings. Adjust spice level to your taste.
What you will need
Grated coconut 1/2 cup
Brown chickpea 1/4 cup, soaked overnight
8 curry leaves
6 dried red chillies
4 cloves of garlic
1 piece ginger
1 Onion, medium sized
1 tomato, medium sized
1 green chili
Coconut oil
(Nutritional facts 447 calories, 36.02 g fat, 28.83 g carbohydrates, 6.11 g protein, 0 mg cholesterol, 160 mg sodium)How to cook
1
Roughly chop onion, tomato, ginger & garlic. Slit green chilli into half. Boil the chickpea with 4 times the water until it is soft. {Pressure cooker with 6 whistles works best. But you can cook whichever way you prefer.}
2
In a pan, heat 2 tsp coconut oil & fry the coconut along with the red chillies, curry leaves, 2 clives of garlic and half the ginger. Fry (in medium low flame) until the coconut turns brown. Cool it & grind into a fine paste adding (3/4th cup) water little by little.
3
Heat 1 tbsp coconut oil. Add green chilli, remaining ginger & garlic, onion & saute until the onion is soft. Add tomatoes, cook until soft. Add in the boiled chickpea and saute for couple of seconds.
4
Add tue ground coconut paste along with 1/2 cup of water. Add salt to taste. Mix well. Cover & boil for about 3 minutes.
5
When it is boiling, add a teaspoon of coconut oil.
6
Switch off the flame & dig right in😋😋
Comments