Kerala Kadala curry ( Puttu Kadala Curry)

Ingredients (21)

• black chickpeas1 cup
• water
• salt1 tsp
• coconut oil2 tbsp
• mustard seeds0.5 tsp
• curry leaves2 sprig
• onion2
• ginger1 tbsp
• garlic5 clove
• green chillies2
• tomato1
• turmeric powder0.25 tsp
• kashmiri chilli powder1 tsp
• coriander powder2 tbsp
• garam masala0.5 tsp
• salt
• fresh coconut1 cup
• coriander seeds1 tbsp
• fennel seeds0.5 tsp
• black peppercorns0.5 tsp
• dried red chillies2

Method

1. 1

   Wash the black chickpeas thoroughly and soak them in plenty of water for 8 hours or overnight.

2. 2

   Drain and rinse.

3. 3

   Pressure cook with fresh water and 1 teaspoon salt for 6–7 whistles, or until soft. Reserve the cooking liquid.

4. 4

   Dry roast the grated coconut over medium heat until deep golden brown.

5. 5

   Add the coriander seeds, fennel seeds, peppercorns and dried red chillies.

6. 6

   Roast for another minute until aromatic.

7. 7

   Allow to cool and grind with a little water into a smooth paste.

8. 8

   Heat the coconut oil in a heavy-bottomed pan.

9. 9

   Add the mustard seeds and allow them to splutter.

10. 10

    Add the curry leaves.

11. 11

    Add the sliced onions and sauté until deep golden brown.

12. 12

    Stir in the ginger, garlic and green chillies and cook until fragrant.

13. 13

    Add the chopped tomato and cook until soft.

14. 14

    Add the turmeric powder, chilli powder and coriander powder. Cook for 1–2 minutes.

15. 15

    Add the cooked black chickpeas along with about 2 cups of the reserved cooking liquid.

16. 16

    Stir in the roasted coconut paste and mix well.

17. 17

    Simmer gently for 10–15 minutes, allowing the flavours to combine.

18. 18

    Add the garam masala and adjust the salt if required.

19. 19

    Garnish with fresh curry leaves and a drizzle of coconut oil before serving.