Black Chickpeas or Kadala Curry is made to serve along with Puttu in
Kerala. This is a famous breakfast. The hot steamed putt along with Kadala Curry or Safed Elaichi Banana (Kunnan Pazham), Papad and Sugar. Basically, my family members do not like this hence for
me I make it whenever I feel like eating the Puttu in coconut shell.
Coming to the Kadala Curry, the masalas used by various people are different but here I am presenting a simple recipe. You can try with the masalas of your choice too for variation.
Video:
Total time taken: 1 hr.
serves: 2-3
Ingredients:
Black Chana(kadala, chickpeas) - 250 gms
Coriander seeds - 2 tbsp
Red chilli - 2 nos
Grated coconut - 1/2 cup or half of the coconut
5-6 shallots
2 medium sized onion finely chopped
Oil - 2 tbs + 2 tbsp
Curry leaves
Salt to taste
Turmeric powder (optional)
1/4 tsp Garam Masala.
Tempering:
1 tbsp oil
Curry leaves
1/2 tsp Mustard seeds.
Garnishing:
Chopped coriander leaves
Method:
Step 1
Soak the Chana for 8 hours. Pressure cook the same for 7-8 whistles in medium flame. Heat 1 tbsp oil in kadai add the chilli fry and keep aside. Add the Coriander seeds and fry the same, keep aside. Now add remaining 1 tbsp oil, shallots and saute the same till transparent, when it is done, add the coconut and fry till it becomes slightly brown or you can fry separately too.
Step 2
Now grind the Coconut, Red chilli, Shallots, Coriander seeds to a fine paste by adding water. Heat 2 tbsp oil in a kadai, add the chopped onion in it and saute till it is translucent. When it is done, mix the boiled Chana, Salt and the ground paste, Turmeric powder and bring to a boil.Add Garam Masala, mix well.
Temper with the Mustard seeds and Curry leaves
How to serve:
Serve hot garnished with chopped coriander leaves with Roti, Chapati, Puttu and Appam etc.
Link for puttu, Vegetable Puttu: vegetable-puttu.html
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Coming to the Kadala Curry, the masalas used by various people are different but here I am presenting a simple recipe. You can try with the masalas of your choice too for variation.
Total time taken: 1 hr.
serves: 2-3
Ingredients:
Black Chana(kadala, chickpeas) - 250 gms
Coriander seeds - 2 tbsp
Red chilli - 2 nos
Grated coconut - 1/2 cup or half of the coconut
5-6 shallots
2 medium sized onion finely chopped
Oil - 2 tbs + 2 tbsp
Curry leaves
Salt to taste
Turmeric powder (optional)
1/4 tsp Garam Masala.
Tempering:
1 tbsp oil
Curry leaves
1/2 tsp Mustard seeds.
Garnishing:
Chopped coriander leaves
Method:
Step 1
Soak the Chana for 8 hours. Pressure cook the same for 7-8 whistles in medium flame. Heat 1 tbsp oil in kadai add the chilli fry and keep aside. Add the Coriander seeds and fry the same, keep aside. Now add remaining 1 tbsp oil, shallots and saute the same till transparent, when it is done, add the coconut and fry till it becomes slightly brown or you can fry separately too.
Step 2
Now grind the Coconut, Red chilli, Shallots, Coriander seeds to a fine paste by adding water. Heat 2 tbsp oil in a kadai, add the chopped onion in it and saute till it is translucent. When it is done, mix the boiled Chana, Salt and the ground paste, Turmeric powder and bring to a boil.Add Garam Masala, mix well.
Temper with the Mustard seeds and Curry leaves
How to serve:
Serve hot garnished with chopped coriander leaves with Roti, Chapati, Puttu and Appam etc.
Link for puttu, Vegetable Puttu: vegetable-puttu.html
WATCH YOUTUBE: RASAVINSUVAI. SUBSCRIBE, LIKE, SHARE AND COMMENT.
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