Kerala Style Kadala curry | Black Chickpeas curry | Traditional Kerala Breakfast Menu

How many likes for this traditional authentic combo,friends?? Though its cooked in every malayali's home once a week  atleast but I somehow missed posting this recipe for so long.'Better late than never' stands true here too.This traditional combo of puttu (steamed rice with coconut)and kadala curry(black chick peas curry)is a popular one of our Kerala menu.My family likes this combo very much and its part of our weekly menu too.I love the matta(chemba) rice flour puttu than white rice flour puttu (tastes better).I had already posted the recipe of puttu long back with  fish molly which also is a preferred combo.Try making this authentic combo and enjoy !!!!

Preparation time~ 20 minutes
Cooking time~ 30 minutes
Serves~ 4-5
Ingredients
black chickpeas/kadala 1 cup
garam masala 1/2 tsp
turmeric powder 1/3tsp
ginger shredded 2tsp
onion 2  medium sized sliced thin
coconut sliced thin 2tbsp
salt to taste
oil 2-3tbsp
curry leaves few

to dry roast & grind
coconut grated 1/2 cup
coriander powder 11/2 tsp
chilly powder 1 tsp

Method
-Wash and soak the chick peas overnight.Pressure cook the soaked chickpeas with water,salt and turmeric powder for 4-5 whistles or till its cooked.
-In the meantime,dry roast the coconut until evenly browned on medium flame.Keep stirring to avoid burning the coconut.Add in the chilly powder and coriander powder,warm it up on low flame and turn off heat.Cool it down and blend in a blender until smooth.
-Heat oil in a pan,saute ginger for 1 minute then add the sliced onion,sliced coconut and curry leaves.Saute until  the onion and coconut pieces turn slightly browned.
-Add in the cooked chickpeas with the water(if there is no water left in cooked chick peas,add in 1 cup water) and then add the ground coconut masala.Give it a quick toss and cook covered for 5 mins until the gravy thickens and chick peas blends well the spices.
-Serve warm with puttu or idlis  !!!

Servings~ 3 adults