Varutharacha Kadala Curry / Chickpea curry

Ingredients

Chickpea (Brown kadala) soaked – 1 cup

Onion chopped- 1 small

Tomato – 1 medium

Grated cocconut- 1/2 cup

Small onion (shallots) -5 + 3 extra (frying)

Chopped ginger + garlic – 2 tsp

Fennel/ perumjeerakam- 1/2 tsp

Curry leaves- few

Turmeric powder – 1/2 tsp

Chilli powder – 3/4 tsp

Coriander powder- 1 tsp

Garam masala- 1/2 tsp

Salt – to taste

Dry chilli – 2 /3

Coconut Oil – 5 tbsp

Method:

Wash kadala (Brown Chickpeas) in water and soak it overnight or for minimum 6 hours.

Soaked brown chickpea

Heat a pan with 1 tbsp coconut oil, saute chopped onion until light, then add chopped tomato saute until soft.

Heat a Pressure cook with 1 tbsp coconut oil, saute chopped onion until light, then add chopped tomato saute until soft then add the drained Kadala (Chickpeas) along with salt, and 1 cup of water up to 8 whistle or till Kadala become soft.

Heat 3 tbsp of coconut oil in a pan and add grated coconut, shallots, chopped ginger + garlic , few Curry leaves, fennel seeds and roast it over medium flame for 5 minutes. Then add red chilly powder, turmeric powder, coriander powder and saute for 1 minute. Switch off the flame.

Allow the ingredients to cool and blend it into a fine paste by adding a little water in a mixer.

Add this ground coconut paste to kadala mix and cook well until the gravy thickens. adjust the salt and sprinkle 1/2 tsp garam masala powder … mix well . Turn off the flame .

Again heat a pan, with the remaing coconut oil , add chopped small onions/ shallots , saute until light golden colour, add dry chilli, few curry leaves. Pour this over the kadala curry. Close the pressure cooker with lid for few minutes.