Most of the Keralies like the classic breakfast – Puttu & Kadala Curry. Towards North Kerala, the Kadala curry is prepared using roasted coconut. This spicy and delicious Varutharacha Kadala Curry also goes very well with regular dosa, neer dosa or appam
- Dry brown Chickpeas – 1/2 cup
- Asafoetida (hing ) – a pinch
- Onion – 1 small, quartered and sliced
- Red chili powder – 1/2 teaspoon
- Green chili – 1 no. slit vertically
- Fresh Coconut slices(strips) chopped – 1/4 cup
- Salt to taste
For coconut paste
- Dry roasted coconut – 1/2 cup
- Coriander powder – 1 teaspoon
- Turmeric – 1/4 teaspoon
- Coconut oil – 1 teaspoon
- Mustard seeds – 1/4 teaspoon
- Dry Red chili – 1
- Curry leaves of 1 spring
You have to,
- Wash and soak the chick peas in 2 cups of water for 8 hours or overnight
- In a pressure cooker pan add drained chickpeas along with onion, asafoetida, red chili powder , green chili, coconut pieces and 2 cups of water
- Close the cooker with the whistle on and cook on a medium to low flame till you hear 4-5 whistles
- Remove and keep aside till the pressure is completely released.
- Meantime grind the ingredients mentioned for coconut paste.
- In a clay pot or sauce pan add the cooked chickpeas mixture , coconut paste and salt.
- In a medium to low flame bring this to boil. Let it boil for couple of minutes or till the gravy reach to a consistency you require. Remove from flame.
- In a pan, heat coconut oil (medium to low flame)
- Add mustard seeds and allow to pop up.
- Tear the red chili and add in along with curry leaves.
- Transfer this tempering over the chickpeas curry