Kadalai curry is a popular curry served with puttu, appam or idiappam, for breakfast in Kerala cuisine. Kadala curry made with Black chickpeas, coconut milk. spices. Easy and Healthy recipes make your tummy full. Comfortable recipe for vegan.
Ingredients in cooker
chickpeas(black) - 3/4 cup
Onion -1 medium sized (150 gm)
Tomato - 1/2
Coconut oil - 1 teaspoon
Salt
Ingredients for curry
Onion - 2 medium sized
Tomato - 1 and 1/2 medium size
Chilli powder- 3/4 teaspoon
Coriander powder- 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
cumin powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Coconut oil - 2 table spoon
Coconut milk - 1 cup
salt to taste
Crushed masala
Fennel seeds - 1/2 teaspoon
Pepper - 1/2 teaspoon
Ginger - 1/2
Garlic - 4 pulse
Green chilli -2
Crush it all together
Ingredients for tempering
Mustard seeds - 1/4 teaspoon
Onion - 1/2
Red chillies 4
Coconut oil - 2 tablespoon
Preparation
Step 1 - Sock the black chickpeas overnight for a minimum of 8 hours.
Step 2 - In the cooker add channa along with onion, tomato, coconut oil, salt ( measurement above the ingredients). Let 4 to 5 whistle until channa get softened.
Step 3- Separate 2 tablespoons of cooked chickpeas and blend it into the fine paste.
Step 3- In kadai add 2 tablespoons of coconut oil, Add crushed masala and saute it for 2 minutes until aroma comes out. ( see above the ingredients).
Step 4 - Add onion and curry leaves and saute it often until onion gets translucent.
Step 5 - Add chilli powder, coriander powder, turmeric powder, garam masala. Mix it well, saute it at low flame until the raw smell rid.
Step 6 - Add tomato saute it until mushy, add little water. Cook it until thick curry.
Step 6 - Add cooker chickpeas along with water and blended chickpeas paste into the masala , mix it well, bring to a boil, for 5 minutes.
Step 7 - Add 1 cup of coconut water. Cook until oil oozes.
Tempering
Add coconut oil in kadai, add mustard seeds, sliced onion, curry leaves, Red chilli, sauté it until onion turns golden.
Finally put it in the curry.
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