Kadala Curry (Black Chickpeas Spicy Gravy)

Kadala Curry (Black Chickpeas Spicy Gravy) - Plattershare - Recipes, food stories and food lovers
Very Popular side dish of Kerala that tastes heavenly with the freshly roasted and ground spices and coconut. It tastes delicious with Aappam, Puttu, Dosa and Hot Steamed Rice. It is also perfect to take in Lunch box with Plain rice or Phulkas..
5 from 2 votes
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 200 gm Chickpea overnight soaked black
  • 5 cloves 5 cinnamon sticks 2 inch, cardamom 1
  • Coriander coriander seeds 2 table spoons
  • 3 Red Chillies or
  • 3 spoons Grated Coconut fresh table
  • 2 Green Chillies or onions, or tomatoes onions tomatoes
  • 2 spoons Oil tb
  • 1 / Fenugreek saunf tea spoon
  • 2 spoons Ginger And Garlic finely chopped tea each
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Instructions
 

  • Pressure cook the Black chickpeas with salt to soft up to 5 or 6 whistles and keep aside.
  • Heat a pan and dry roast the coriander seeds, cardamom, cinnamon, Cloves and red chillies till nice aroma comes and transfer them to a plate.
    Kadala Curry (Black Chickpeas Spicy Gravy) - Plattershare - Recipes, food stories and food lovers
  • In the same pan dry roast grated coconut to golden brown. Take a table spoon of boiled chickpeas and Grind the roasted spices, chick peas with coconut to fine paste with water and keep aside.
  • Heat a wok with oil. Saute it with fennel seeds. Add the chopped onions and fry till they become soft.
  • Now add the chopped green chillies, garlic and ginger and fry in medium flame for 2 minutes.
    Kadala Curry (Black Chickpeas Spicy Gravy) - Plattershare - Recipes, food stories and food lovers
  • Add tomatoes and fry till they become mushy.
    Kadala Curry (Black Chickpeas Spicy Gravy) - Plattershare - Recipes, food stories and food lovers
  • Add turmeric powder, salt and boiled chickpeas with a cup of water. After 2 minutes add the ground paste and mix well. When the gravy thickens garnish with curry leaves and coriander leaves.
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5 from 2 votes
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Subhashni Venkatesh
Subhashni Venkatesh

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