Kerala Kadala Curry(Varutharacha Curry)

Ingredients:

Kadala/Black Chickpeas - 1 cup

Onion sliced – 2 nos.

Tomato chopped – 1(optional)

Ginger chopped – 1-1/2 tsp.

Garlic – 4-5 cloves

Green Chilies slits – 4 nos.

Turmeric powder – 1/2 tsp.

Curry leaves – 2 sprigs

Coconut oil as required

Salt to taste

To roast and grind into paste:

Grated Coconut – ½ cup

Shallots/Pearl Onion/Ulli sliced – 6 nos.

Coriander powder – 2 tsp.

Kashmiri Chili powder – 1 tsp.

Preparation:

Wash and soak kadala/black chickpeas overnight as it will save the cooking time. In a pressure cooker cook it adding turmeric powder, salt, ginger and garlic and water in medium heat.

Wait until 5-6 whistles. Drain excess water and save it for making the gravy.

Heat the pan with 1 tsp. oil.Fry the sliced shallots, sauté it for 2 mins. And then add . add the grated coconut. When it turns golden brown add the coriander powder and chili powder and switch it off. Grind it into a paste when it cools down.

In a kadai/wok heat some coconut oil.Add sliced onion,green chilies and curry leaves into it and saute until it turns light brown.Now add tomato into it and saute for 2 mins.

Now add the grinded masala and cooked kadala. Add the reserved water to adjust the gravy.Cook for a few more minutes until the gravy reaches the required consistency.

Suggested Combination: Puttu

For weight watchers: Serving Size: 1 (144 g) Calories: 452.6