Kadala curry is one of the traditional dishes of Kerala. Puttu (steamed rice flour with coconut ) and kadala curry is one of the famous combination breakfast in every Malayalee household.kadala curry or black chickpea curry also pairs well with Appam,dosa or chapatti .

You can prepare kadala curry with out roasting coconut also.I use to make both varieties and sometimes i use fresh coconut milk.

Here i am making a simple and easy kadala curry cooked in roasted coconut gravy,hence the name varutharacha kadala curry.

kadala has to be soaked in water for 8 hours. First we will pressure cook the kadala and then we will cook the kadala in roasted coconut gravy and spices.

Preparation

1. Soak black kadala (chickpea/chana) overnight in water – 1 1/2 Cup
   

2. Now we will pressure cook kadala.Mostly takes 2-3 whistles.

Ingredients needed to cook kadala:

• Onion sliced – 3 tbsp
• Small Onion- 3 sliced
• Salt
• Turmeric – 1/4 tsp
• Curry leaves
• Ginger chopped – 1 tsp
• Green Chilly -3
• Water – 2 1/2 to 3 cups

Add the above ingredients and pressure cook kadala until nicely cooked.

3. For dry roasting coconut we need the following ingredients:

• Coconut grated – 3 Tbsp
• Perumjeerakam (fennel)-1/4 tsp
• Cinnamon Sticks small piece
• Pepper
• Cardamom -1
• Turmeric-1/4 tsp
• Kashmiri Chilly Powder – 1 Tbsp
• Coriander Powder – 2 Tbsp

In a small pan saute and roast the grated Coconut on medium-low flame.when it starts to change color add fennel,cinnamon,pepper and cardamom.(if you are using whole coriander seed ,add now)

When coconut turns to medium brown in color ,lower the flame and add turmeric,coriander powder and kashmiri chilly powder. Turn off the flame and let it cool.Grind to a smooth paste adding 3-4 tbsp water.

4. Take few cooked kadala and mash with the back of a ladle.It will make the gravy more thicker in texture.

5. Now we will make gravy .

• Onion -1big
• Tomato cubed -1 big
• Curry leaves
• coconut pieces(you can add now or while tempering)
• coconut oil
• Hot water-1 cup(or more)
• salt(if needed)

Heat coconut oil in a pan . Add and saute onion until it turns translucent . Now add tomato and curry leaves and saute for few minutes.Add the coconut paste and saute for 1 minute. Then add cooked kadala and 1 cup hot water. Add more water if the gravy is too thick for you.

Let it boil and add mashed chana.Cover the pan and simmer slowly until you get the desired consistency .

6.Tempering

• Mustard seeds – 1 tsp
• Dry red chillies -1 big
• Coconut slices – 1/4 cup
• Small onion -3
• Curry leaves

Method: Heat coconut oil ,add mustard seeds and let it splutter.Add dry chillies.Then add coconut slices saute it for few minutes till it turns golden color.Saute Small onion and finally add curry leaves.

Pour the tempering over the curry .

Varutharacha kadala curry is ready.

Serve hot with Puttu/Appam/Chapatti or Dosa