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Rinse and soak black chickpeas in water for 8 to 9 hours or overnight. To know more, swipe up!
Add soaked chickpeas in a pressure cooker along with salt.
Add fresh water to the pressure cooker.
Stir and pressure cook chickpeas for 9 to 10 whistles or till soft. To know more, swipe up!
Next, add tightly packed fresh grated coconut in a grinder jar.
Add water and grind to a fine, smooth paste.
Dry roast whole spices till fragrant in a pan. To know the spice list, swipe up!
Grind the roasted whole spices to a semi-fine or fine powder. This is the Kerala garam masala.
Heat coconut oil in a pan. Add mustard seeds and let them crackle.
Add chopped pearl onions or shallots, stir and sauté for a minute.
Add chopped ginger, chopped green chilies and curry leaves. Sauté till the onions turn translucent.
Add red chili powder, coriander powder, black pepper powder and prepared Kerala garam masala powder. To know more, swipe up!
Stir the spice powders well on low heat and sauté for a minute.
Add the prepared coconut paste, stir and mix well.
Sauté, stirring often, for about 4 to 5 minutes on low heat.
Add the cooked chickpeas and mix well.
Add the liquid and stir to mix. To know more, swipe up!
Season with salt and stir the curry again.
Bring the curry to a boil on medium heat.
Simmer the curry till the flavors are well blended. To know more, swipe up!
Serve kadala curry hot or warm with puttu. For more recipes, visit vegrecipesofindia.com
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