Chickpeas in Roasted Coconut Gravy or Kadala Curry - Kerala Style
 
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For roasting coconut
  • Coconut Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, whole- 3
  • Coconut, grated- 1½ cups
  • Curry leaves- 1 sprig (optional)
  • Coriander powder- 1 tbsp
  • Water- ¾ cup
For making curry
  • Coconut oil- 1 tbsp
  • Onion, chopped- 2
  • Potatoes, diced- 3, medium-sized
  • Chickpeas or Kadala, white or brown, cooked canned- 2 cups or 540 ml
  • Kashmiri chili powder- 1 tsp
  • Salt- 1½ tsp
  • Water- 1½ cups
  • Cilantro, chopped- 2 tbsp
Instructions
Roasting coconut
  1. Place a non-stick pan over medium heat, add oil, let the oil turn hot.
  2. Add mustard seeds, let splutter.
  3. Add dried red chilies.
  4. Add coconut, curry leaves if using, and roast till the coconut turns golden brown in color.
  5. Add coriander powder, combine well.
  6. After the coconut has roasted well, remove the pan from the heat, let cool down.
  7. Transfer to a blender jar along with water, grind to a smooth consistency, keep it aside.
Making the curry
  1. I've used cooked canned chickpeas (rinse the chickpeas before cooking).
  2. If you are using uncooked chickpeas, soak them in water for 4 hours and pressure cook till they turn soft.
  3. I've used a 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, season with 1 tsp salt, saute for a few minutes.
  6. Add potatoes, chickpeas, and ground coconut paste.
  7. Add Kashmiri chili powder, combine well. Kashmiri red chili powder gives a vibrant red color to the curry and is mild. For more heat, add regular chili powder.
  8. Add 1½ cups water to thin down the gravy.
  9. Add salt and close the pressure cooker.
  10. Cook for 10 to 15 minutes.
  11. Remove the cooker from the heat.
  12. After the pressure has subsided, open the cooker and add cilantro.
  13. Taste and add more salt or chili powder if needed.
  14. Serve hot with puttu, chapati, appam etc
  15. 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've added cooked chickpeas, I didn't cook it in the cooker for too long, just wanted the potatoes to turn tender.
•If cooking the curry in a saucepan, after combining all the ingredients cover the pan with its lid and cook till potatoes & chickpeas turn soft.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chickpeas-in-roasted-coconut-gravy-or-kadala-curry-kerala-style/