A popular Kerala curry prepared using Black Chikpea and a perfect accompaniment to Puttu and Appam.
Time Required: 20 Minutes
Serves: 2
Ingredients:
2 Cups Soaked Black Chikpea / Kadale / Channa
1 small Onion, Chopped finely
2 – 3 Cloves
2 pieces of Cinnamon stick of 1”
A pinch of Turmeric Powder
2 to 3 Pepper Corns
1 Elaichi / Cardamom Crushed with peel
1tsp Fennel Seeds / Saunf
2tbsp Oil
Salt to taste
For the Masala Paste:
1tbsp Oil
1 Onion, Diced
1 Tomato, diced
½ Cup Grated fresh Coconut
2 Pods Garlic
½ “ Ginger
2 sprigs Coriander leaves
1tsp Jeera / Cumin Seeds
6 – 8 Red Chilies
1tsp Coriander seeds
1tbsp Fried Gram
Method:
Pressure-cook Chik peas with Salt and keep it aside.
For the Masala:
Heat Oil and add Jeera, Coriander Seeds and Red Chilies and fry for 30 seconds. Add Fried Gram and Onions. When Onions turn translucent add Ginger, Garlic and stir. Add Tomato, Coriander leaves and Coconut and sauté for a minute. When it cools down, grind to a paste.
For the Kadala:
Heat Oil in a thick-bottomed pan, add Clove, Cinnamon, Pepper Corns, Cardamom, Fennel Seeds and Turmeric Powder. Add Onion and sauté. Add the masala and stir-fry for a minute or two. Add cooked Kadala / Chik peas and Salt and mix well. If the curry is too thick, add ½ cup water and cook for few minutes. Serve hot with Puttu, Roti, Rice or Appam.
