Black Chick Peas in Roasted Coconut Gravy - Kerala Kadala Curry
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
  • Black chick peas or beige chick peas- 2 cups (slightly cooked)
To roast and grind
  • Oil- 1 tbsp
  • Coconut, grated- 1 cup
  • Coriander powder- ½ tbsp
  • Chili powder- ½ tbsp (for less spice add kashmiri chili powder)
  • Turmeric powder- 2 pinches
  • Ground pepper- ½ tsp
  • While cooking
  • Oil- 2 tbsp
  • Mustard seeds- 2 tsp
  • Cumin seeds- 1 tsp
  • Onion, chopped-1
  • Ginger-garlic paste- 2 tsp
  • Tomato, chopped-1, large
  • Curry leaves- 1 sprig
  • Garam masala- 1 tsp
  • Coconut milk- ½ to ¾ cup
  • Salt- to taste
Instructions
  1. If using uncooked chick peas, soak it in the water overnight and cook it in a pressure cooker till it's slightly cooked, don't over cook it. Drain the water, keep aside.
  2. If using cooked chick peas, add them directly to the roasted coconut gravy.
  3. Place a pan over medium heat, add oil and the grated coconut, roast till it turns golden brown in color.
  4. Add coriander powder, chili powder, turmeric powder and ground pepper, saute for a couple of minutes and remove the pan from the heat. Don't burn the spices. Let it cool down.
  5. In a grinder, grind the roasted coconut along with ½ cup water to make a smooth paste. Keep aside.
  6. Place a pressure cooker over medium heat or use a large pan.
  7. Add oil, let it turn hot.
  8. Add mustard seeds, let it splutter.
  9. Add cumin seeds, saute for a second.
  10. Add onion, curry leaves and salt, saute till translucent.
  11. Add ginger-garlic paste, saute for a few minutes.
  12. Add tomato, cook till it has mashed up.
  13. Add the ground roasted coconut paste, combine well and cook for a few minutes.
  14. Add slightly cooked chick peas, and some more water to thin down the gravy.
  15. Add salt to taste.
  16. Close the pressure cooker with its lid and place the whistle.
  17. Cook till 2 whistles, let the pressure subside.
  18. Open the cooker, combine well.
  19. Add garam masala, combine well.
  20. Add coconut milk and cook for a few minutes.
  21. If the gravy is watery cook till it thickens.
  22. If you want more gravy, don't thicken the gravy.
  23. Have a taste, add salt and ground pepper if needed.
  24. Remove from the heat, let cool down a bit.
  25. Serve with puttu, chapati, pathiri, orotti, rice etc. This curry goes well with almost any kind of rotis.
Notes
This roasted coconut along with the spices can be kept in the refrigerator for a a few weeks. So make a lot and just before cooking grind it into a smooth paste.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/black-chick-peas-in-roasted-coconut-gravy-kerala-kadala-curry/