Ingredients

Kadala/Black chickpeas- 1 cup
Onion- 1 medium
Tomato- 1 medium
Coconut- 1/3 cup
Ginger garlic paste- 1 1/2 tsp
Coconut sliced- a few
Dry red Chilly 4-5
Coriander seeds- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1/2 tsp

Green chilly- 2
Curry leaves
salt to taste
oil- 2 tsp


Method

Soak chick peas for 4-6 hours or overnight and cook with enough salt,two green chilly and half the sliced onion in a pressure cooker.

Dry roast coriander seeds, chilly,and coconut till slight brown.Allow to cool and make a paste.
Heat a pan and saute coconut slices till golden brown and add onion and fry till it is almost caramelized and light brown. Add ginger garlic paste and curry leaves and saute for one more minute followed by finely chopped tomatoes. When it is cooked and oil separates add the cooked kadala along with its water and the coconut paste . Sprinkle garam masala and cook and cover for two minutes and allow the gravy to thicken. Serve with puttu.

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