Kadala curry | Varutharacha kadala curry | Kerala chickpeas curry-How to make-Stepwise Pictures

Cuisine Style: Kerala | Cooking Time: 25 minutes | To Serve: 4 | Take with: Puttu, Appam, Matta rice | Type: Curry, Gravy, Masala, kuzhambu

Ingredients

• Chickpea – 1 cup [wash & soak overnight then boiled with turmeric & salt]
• Coconut milk – 1 cup
• Onion – 1 [sliced]
• Ginger – 1 tbsp [grated]
• Garlic – 1 tbsp [grated]
• Green chilli – 1 [sliced]
• Curry leaves – 1 spring
• Tomato – 1 [sliced]
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Oil – 2 tbsp

Roasting and grinding ingredients

• Shallot [Sambar onion] – 6
• Tomato - 1 [sliced]
• Coconut – 3 tbsp [grated]
• Cumin seeds – ½ tbsp
• Coriander seeds – ½ tbsp
• Cinnamon stick – ½ inch
• Cloves – 2
• Pepper corns – 4
• Poppy seeds – ½ tbsp
• Fennel seeds – ½ tbsp
• Oil – 1 tbsp
• *Roast all ingredients then grind well.

Method

• Heat pan with oil add onion, ginger and garlic sauté well. Then add green chilli and curry leaves.
• Add tomato sauté till soft. Add boiled chickpeas, turmeric powder and red chilli powder mix well.
• Add ground paste mix well then add water if required. When bubbles come out then add coconut milk and salt mix well.
• Once boiled, cut off heat serve hot with puttu, idly, dosa or rice.
  

How to make Kadala curry - Stepwise procedure with pictures

Add onion

Add ginger & garlic

Add green chilli

Add Curry leaves

Add Tomato

Add boiled chickpea

Add Turmeric & red chilli powder

Grinding ingredients

Add ground paste

Add water mix well.

Add coconut milk

Bubbles come out, boiled. cut off heat.

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