Kadala Curry

Puttu with kadala curry is a popular breakfast item in Kerala. We used to have this as a breakfast item atleast once a week. Puttu is kind of dry and so the kadala curry is prepared with a lot of gravy. My mom used to boil the left over kadala curry until the masala sticks on to the kadala with little gravy and that was a yummy side dish for the dinner. I love to have this curry along with pathiri, idyappam, appam, chapathi or even dosa. This one can be declared as the common side dish for any breakfast item.

Ingredients:

Kadala (Black chick pea)      --    1 cup

Turmeric powder                  --    ½ tsp

Coriander powder                --    1 tsp

Coriander – Chilly powder mix        --    1 - 2 tbsp

Finely Chopped Onions        --    1 medium onion

Green chillies                        --    3 -4

Tomato                                --    ½ of a medium size

Shredded Coconut               --   ½ cup

Mustard seeds                     --   ½ tsp

Curry leaves                        --   1 stem

Red chillies                          --   2

Small onions (Shallots)         --   2

Oil                                      --    2 tbsp

Salt                                     --   to taste

Serves - 4 

Preparation of chick pea Curry:

Soak the chick pea in water overnight.

Fry the shredded coconut until dark brown and then grind it to a fine paste/liquid form.

Pressure cook the chick pea for 3 -4 whistles.

Heat oil in a pan and add the chopped onions and green chillies. Once the onions are translucent add the chopped tomatoes and fry until they are squishy. Add the turmeric powder, coriander powder and the masala powder. Fry for a minute.

 

Add the cooked chick pea along with the excess water.

At times, I add finely chopped onions, green chillies, tomato, turmeric powder, coriander powder and masala powder along with the chick peas while pressure cooking.  

Add salt and the ground coconut and let it boil. Add water if required or let it boil until the extra water is evaporated as per the required consistency of the gravy. 

Add the curry leaves. Fry the mustard seeds, chopped shallots and red chillies in oil and garnish the curry. Serve hot