Chick Peas in Roasted Coconut Gravy or Kadala Curry – Kerala Style

Puttu+Kadala Curry= Irresistible!

There are some foods in Kerala that has unbeatable taste. For instance: fish curries, spicy mutton chops, kadala curry or Chick Peas curry, Kappa…well, I do have a long list. For Keralites, puttu (steamed rice balls) tastes best when it’s served along with kadala curry and this has been one of the famous breakfast dishes. I’v never been a fan of puttu, but when it’s served with kadala curry I can hardly resist it.

In my attempt to cook variety food and to try different cuisines, I don’t often make the same kinds of Kerala food over and over. However, after a few days or weeks of trying different cuisines my tastebuds will get mad and I will be hit by the intense craving for those food that I had while growing up. Without a doubt, Kerala food is my comfort food and when I cook my mom’s or grandmom’s speciality dishes I feel an eternal joy. Lately, I had been getting constant cravings for having Puttu and Kadala curry. When I get the craving I have only one choice, succumb to it!

Last night, I made kadala curry or chick peas curry in a different way. Usually, I just cook the chick peas and onions combined with all the spice powders in a pressure cooker and would finish it off with coconut milk. But this time, I added roasted coconut paste to the chick peas and cooked it. The addition of roasted coconut paste made this chick peas curry very flavorful and aromatic. I highly prefer curries made with roasted coconut, especially fish curries. I also made puttu using red rice flour which I had bought from the Indian store.

The taste of this curry will linger on your tastebuds for very long, that I can guarantee…

Chick Peas Curry or Kadala Curry

Ingredients

For roasting coconut

  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dry red chili, whole- 3
  • Coriander seeds- 1 tbsp
  • Coconut, grated- 1 1/2 cups
  • Curry leaves- 1 sprig (optional)
  • Water- to add while grinding

For making curry

  • Coconut oil- 1 tbsp
  • Onion, chopped- 2
  • Potatoes, diced- 3 medium
  • Chick peas or Kadala, white or brown, cooked canned- 2 cups or 540 ml
  • Chili powder- 1 tsp, (I used Kashmiri red chili powder)
  • Salt- to taste
  • Water- to thin down the gravy
  • Cilantro, chopped- 2 handfuls

Instruction

Roasting coconut:

  1. Heat a non-stick pan over medium heat, add oil, let the oil turn hot.
  2. Add mustard seeds and let it splutter.
  3. Add red dry chili and coriander seeds, saute for 2 seconds.
  4. Add coconut, curry leaves if using and roast till the coconut turns golden brown in color.
  5. Make sure you don’t burn the coconut, keep sautéing the coconut.
  6. After the coconut has roasted, transfer it to a blender along with some water and grind it to a smooth constituency, keep aside.

Making the curry

  1. I used cooked canned chick peas (rinse the chick peas before cooking), even though it’s cooked I cooked it for some time along with the coconut gravy.
  2. If you are using uncooked chick peas, soak it in water overnight and cook it the next day till it has almost cooked. Don’t over cook it.
  3. I used pressure cooker to cook the curry. If you don’t have one, use a large non-stick pan.
  4. Place the pressure cooker over medium heat, add coconut oil.
  5. Add chopped onions to it and salt, saute for a few minutes.
  6. Add potatoes, chick peas and the ground coconut paste.
  7. Add chili powder and combine well. Kashmiri red chili powder gives vibrant red color to the curry and is not very spicy.
  8. Add enough water to thin down the gravy.
  9. Add salt and close the pressure cooker.
  10. Cook it for 10 to 15 minutes, remove the cooker from the stove just before it makes the first whistle.
  11. After the pressure has subsided, open the cooker and add cilantro to it.
  12. Taste and add more salt or chili powder if needed.
  13. Serve hot with puttu, chapati, appam etc
  14. Here is the recipe for making puttu, you could use red rice flour or white rice flour.

Tips:

  • You could skip the potatoes.
  • Since I used cooked chick peas, I didn’t cook it in the cooker for too long, I just wanted the potatoes to turn tender.
  • While cooking in a pan, after combining all the ingredients cover the pan with its lid and cook for some time.
  • While roasting coconut, don’t just walk away as the coconut will brown very fast.

 

Chick Peas in Roasted Coconut Gravy or Kadala Curry - Kerala Style
 
Ingredients
For roasting coconut
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dry red chili, whole- 3
  • Coriander seeds- 1 tbsp
  • Coconut, grated- 1½ cups
  • Curry leaves- 1 sprig (optional)
  • Water- to add while grinding
For making curry
  • Coconut oil- 1 tbsp
  • Onion, chopped- 2
  • Potatoes, diced- 3 medium
  • Chick peas or Kadala, white or brown, cooked canned- 2 cups or 540 ml
  • Chili powder- 1 tsp, (I used Kashmiri red chili powder)
  • Salt- to taste
  • Water- to thin down the gravy
  • Cilantro, chopped- 2 handfuls
Instructions
Roasting coconut
  1. Heat a non-stick pan over medium heat, add oil, let the oil turn hot.
  2. Add mustard seeds and let it splutter.
  3. Add red dry chili and coriander seeds, saute for 2 seconds.
  4. Add coconut, curry leaves if using and roast till the coconut turns golden brown in color.
  5. Make sure you don't burn the coconut, keep sautéing the coconut.
  6. After the coconut has roasted, transfer it to a blender along with some water and grind it to a smooth constituency, keep aside.
Making the curry
  1. I used cooked canned chick peas (rinse the chick peas before cooking), even though it's cooked I cooked it for some time along with the coconut gravy.
  2. If you are using uncooked chick peas, soak it in water overnight and cook it the next day till it has almost cooked. Don't over cook it.
  3. I used pressure cooker to cook the curry. If you don't have one, use a large non-stick pan.
  4. Place the pressure cooker over medium heat, add coconut oil.
  5. Add chopped onions to it and salt, saute for a few minutes.
  6. Add potatoes, chick peas and the ground coconut paste.
  7. Add chili powder and combine well. Kashmiri red chili powder gives vibrant red color to the curry and is not very spicy.
  8. Add enough water to thin down the gravy.
  9. Add salt and close the pressure cooker.
  10. Cook it for 10 to 15 minutes,remove the cooker from the stove just before it makes the first whistle.
  11. After the pressure has subsided, open the cooker and add cilantro to it.
  12. Taste and add more salt or chili powder if needed.
  13. Serve hot with puttu,chapati,appam etc
  14. Here is the recipe for making puttu, you could use red rice flour or white rice flour.
Notes
•You could skip the potatoes.
•Since I used cooked chick peas, I didn't cook it in the cooker for too long, I just wanted the potatoes to turn tender.
•While cooking in a pan, after combining all the ingredients cover the pan with its lid and cook for some time.
•While roasting coconut, don't just walk away as the coconut will brown very fast.

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