Chickpea Curry (Kadala Curry)
March 25, 2011
Chickpea – 1 cup
Onion – 1 large (chopped)
Shallots – 5-6 (sliced)
Ginger – 1 piece (sliced into strips)
Garlic – 3-4 (sliced into strips)
Green chilies – 2-3 (slit)
Coriander powder – 2 tablespoon
Chili powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Pepper – 1 teaspoon
grated coconut ½ cup
Curry leaves – 2 sprigs
Mustard seeds – 1/2 teaspoon
Oil – 2 tablespoons
Salt – to taste
In This Recipe
Set a Timer
Soak chickpeas in water overnight.
Pressure cook the chickpeas for about 15 minutes with salt and enough water to make the gravy.
In a pan dry roast coriander powder, chili powder, turmeric, and pepper, for about a minute, remove the pan from the flame add the sliced shallots to it.
Roast the grated coconut in a pan till reddish brown. Let it cool for a while, then grind the roasted masala together with the coconut to form a smooth paste.
In a deep pan add 2 tablespoons oil and splutter the mustard.
Sauté the onions, ginger, garlic, curry leaves and green chilies till they turn golden brown.
Add the ground coconut paste and sauté for a few minutes
Add the chickpeas along with the water and bring to a boil.
Check the seasoning and add more salt if required. Cook until the gravy thickens a bit.
Serve with kallappam http://www.food52.com/recipes/1720_kallappams_a_south_indian_pancake_a_kerala_christian_specialty_
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February 11, 2014
Is the Masala the spice and shallots mixture?