Chickpea Curry or Kadala Curry - Kerala Style
 
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6 people
Ingredients
To grind:
  • Ginger- 2 inch
  • Garlic- 4 cloves
  • Green chili- 2
For cooking:
  • White Chickpeas, uncooked - 1½ cups ( or use canned cooked chickpeas)
  • Coconut oil- 2 tbsp
  • Onions- 1
  • Curry leaves- 1 sprig
  • Garam masala- ½ tsp
  • Tomatoes, chopped-2
  • Chili powder- 2 tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Coconut milk- ½ cup
  • Salt- 1¼ tsp
  • Cilantro, chopped- ¼ cup
Instructions
  1. I used uncooked chickpeas so I had to cook them in a pressure cooker along with water till 3 whistles. If you want you could soak the chickpeas in water overnight and cook it in the cooker the next day. Don't over cook the chickpeas. Drain the water and keep the cooked chickpeas aside.
  2. Or use canned cooked chickpeas.
  3. In a blender, grind the ginger/garlic and green chilies to a coarse paste.
  4. Place a pressure cooker or a saucepan over medium heat, add oil.
  5. Add onions, ½ tsp salt and curry leaves, saute till onions turn translucent.
  6. Add the ground ginger/garlic/chili coarse paste to the cooked onions, saute for a few minutes till the raw smell goes away.
  7. Add the garam masala to the mixture, saute for a minute.
  8. Add the chopped tomatoes and let cook for a few minutes.
  9. Add the spices: chili powder, coriander powder, fennel powder and salt, combine well and cook for a minute.
  10. Add the cooked chick peas along with ¼ cup water and cook in the cooker till 1 whistle.
  11. If cooking in a saucepan, cook covered till chickpeas have cooked well.
  12. Let the pressure in the cooker subside and open the cooker, place it over medium heat.
  13. Add the coconut milk, combine well.
  14. Have a taste, add salt and more chili powder if needed.
  15. Add the chopped cilantro, combine well.
  16. Let the coconut milk come to a slight boil.
  17. Take the cooker or saucepan off the heat and keep covered for sometime.
  18. Serve with puttu,chapati,appam or rice.
Notes
If the curry is too spicy, add more coconut milk to tone it down.
Use black chickpeas instead of white chickpeas.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chickpea-curry-or-kadala-curry-kerala-style/