Kerala Kadala Curry | Black Channa Curry

Kerala Kadala Curry - Black Chickpeas In Roasted Coconut Gravy



Ingredients

•  3/4 cup black chickpeas
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 2 small green chillies, split in half
• salt, as needed
• 1 onion chopped
• 1 tomato , chopped

 To  roast and grind

• 1 cup fresh grated coconut
• 1/2 tsp cumin seeds
•  1/8 tsp fennel seeds(perum jeerakam)
• 1 tsp whole coriander seeds
• 1 tsp coriander powder
• 2  whole dry red chillies

 To tamper

• 1 tbs coconut oil
• 3 shallots, sliced
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• curry leaves, few
• 1 tbs dry coconut chunks (thenga kothu)

 I am getting lots of searches looking for traditional kerala kadala curry and realized its not in my blog So here is my all time favorite kadala curry or black channa curry cooked in roasted coconut gravy topped with roasted coconut chunks,curry leaves and red chillies.A perfect side dish with Kerala palappam, rice porridge , puttu, rice dosa, roti and upma. 
Directions
Soak chickpeas overnight or 2 to 3 hours, cook with enough water adding turmeric powder, chilli powder
, onions , tomato and salt. Mean while dry roast all the ingredients listed under roast  till coconuts are brown in color,  let them cool and grind to a fine paste. Add this to cooked chick peas. Cook for few more minutes . Turn off the heat and prepare tadka. This part is important for this curry to enhance the flavor and aroma. Heat coconut oil in a pan, splutter mustard seeds, cumin seeds and curry leaves. Add shallots and  coconut chunks, saute till onions and coconuts slightly change their color. Pour this seasoning over the curry and serve with Vellayappam, puttu, rice porridge etc.
                                 

 
 Sending this to Kerala Kitchen Event May 2012 hosted by   The  cooking doctor




Related Recipes 

Vellayappam or Palappam


Kadala puzhukku

Rice Dosa