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| kadala Curry (chick pea curry) |
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| Written by Sharmini | |
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An authentic kerala preparation of chick peas which is an unsplit heart –shaped pulse. A delicious and favourite ‘comfort food’, relished at any time of the day especially during our cold Autumn and Winter months. Ingredients: 1. Chick peas 1 tin drained 2. Curry leaves 8-9 3. Mustard seeds ¼ tsp 4. Onion 1 chopped finely 5. Ginger 1 inch cut very fine 6. Garlic 2 cloves cut very fine 7. Chilli Powder ¼-½ tsp 8. Paprika 1 tsp full 9. Pepper powder ¼ tsp 10. Powdered fennel seed ½ tsp full 11. Coriander powder 2 tbsp full 12. Turmeric powder a pinch 13. Tomato 1 chopped 14. Coconut milk powder 2 tbsp 15. salt to taste 16. Oil 1-2 tbsp Optional: small pieces of diced fresh coconut. Method: • In a dry saucepan, pour 1 tbsp oil. • When hot, add mustard seeds and curry leaves.(cover saucepan to prevent mustard seeds popping) • Next add finely chopped onions and fry till golden brown. (small pieces of coconut can be added here) • Next add chopped ginger and garlic. Fry till the cooked aroma appears. • Mix chilli powder, paprika, pepper powder, fennel seed powder, coriander powder and turmeric powder with a little water to make a smooth paste. Add to the onion mix. • Keep stirring till all water is absorbed and the paste forms a lump in the middle of the saucepan. • Add chopped tomatoes and cook till nice and soft. • Add chick peas to it. • Place coconut milk powder in a small bowl and add ½ cup of water to it. • Stir well to avoid lumps and cook for about 15 minutes (till the gravy is thick). • Serve hot with bhaturas or vegetable pulao rice |
