Puttu Kadala (black chickpeas) curry is God’s own country’s treasured breakfast dish. This (black chickpeas) curry that is rich in protein is lip smacking good when eaten with Puttu. Warming flavors, rich and comforting, Kadala curry is one of the classic Kerala vegetarian recipes you will ever taste. Lets find out the recipe here.
Ingredients 1 Cup Black Chickpeas / Kabuli Chana
1 tsp vinegar
1 Teaspoon Ginger diced
1 Teaspoon Garlic diced 1/2 Medium Onion - finely chopped 1 Green Chillies - finely chopped Coconut Oil A Sprig Curry leaves 1/2 Teaspoon Mustard seeds 2 Teaspoons Meat Masala powder 1 Teaspoon kashmiri Chilly powder
1 Teaspoon Chilly powder 2 tbsp Coriander powder 1/4 Teaspoon Turmeric powder
1/4 tsp fennel powder
1/4 tsp fenugreek
1/4 tsp garam masala 2 Tablespoon Coriander leaves - chopped Salt to taste
Oil
Mustard seeds- 1/2 tsp
Curry leaves- few
Red chili- 3 nos
Asafoetida/Kaayam - a pinch
Method
1. Wash and soak kadala/ chickpeas overnight or at least 4 - 5 hours. In a pressure cooker, cook the chickpeas in salt and vinegar. Allow it to cool and open the lid. Let it simmer for 10 minutes.
2. In a pan , splutter mustard seeds and saute onions diced, ginger and garlic diced and 1 green chilli diced.
3. Add the seasonings - coriander powder, chilli powder, kashmiri chilli powder. In addition add fenugreek, fennel and garam masala. 4. Add curry leaves ,red chilies and a pinch of asafoetida and pour this over the chickpeas in pressure cooker.
This curry goes well with puttu, dosa or appam.
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