Chickpeas Curry/ Kadala Curry
Its time to reveal the recipe for the tastiest curry for breakfast!!
Now that you know the recipe for puttu, its time to know the wonderful side dish for Puttu, which is the one and only Kadala curry. Of course you can have Puttu with Egg curry, Green peas curry or with plain banana. But none of these can beat the taste of the Puutu - Kadala combination!
For a first timer, this recipe can be long and overwhelming. Only with experience can we manage to do all the steps one shot. But I have an easy method for you, that I follow.
The most time consuming part is the roasting of the grated coconut. It takes around 30 mins for this. So what I do is , I roast one grated coconut in the weekend and keep in the fridge. So when you make the curry you can just take half of this and grind it and add to the curry. The rest of it can be used in another occasion.
Ingredients
For grinding
Coconut - 1/2 grated coconut
Turmeric powder - 1/2 tspn
Red chilli powder -2 tbspn
Coriander powder - 2 tbspn
For Curry
Chickpeas - 2 cups soaked overnight
Onion - 1 Large
Tomato - 1 Large
Ginger Garlic Paste - 1 Tbspn
Turmeric Powder - 1/4 tspn
Red Chilli Powder - 1 tspn
Coriander Powder -1 tspn
For Seasoning
Coconut Oil -1 Tbspn
Mustard Seeds - 1 tspn
Dried Red Chillies - 2 nos
Curry leaves - 2 sprigs
Directions.
1. This step can be done in the free time you have, to make the cooking easier when the time comes. Heat a pan and put the grated coconut and roast it till it turns pink. This takes around 20- 30 mins for 1 full grated coconut. So be patient and keep on stirring to avoid burning it.Once it looks ready, you can put the turmeric , chilli and coriander powders. Keep on stirring for 2-3 more minutes and switch of the stove. Once cooled you can store it in the fridge for later use.
2. Take a pressure cooker, put chickpeas, 1/2 tspn turmeric powder ,1/2 tspn red chilli powder, enough water and cook for upto 4 whistles,
3. Meanwhile grind 5-6 tbspn of the roasted coconut in a blender into a fine paste by adding enough water.
4. Now place another vessel on the stove and do the seasoning. For seasoning, heat coconut oil in a pan. Put the mustard seeds. Once it starts to pop, put the red chillies and curry leaves and give a quick stir.
5. Add ginger garlic paste and sliced onions. Saute till onion turns golden brown.
6. Add turmeric, chilli, coriander and garam masala powders and saute till raw smell goeas away.
7. Add the chopped tomato and saute till it gets cooked and mix well in the masala.
8. Now add the cooked chickpeas and salt and wait for it to boil.
7. Finally add the grounded coconut paste and mix it well.
8. Cook for 2 more minutes and then turn the stove off. Garnish with some coriander leaves.
The tasty kadala curry is ready to serve. You can have this as a side dish not only with puttu, but also with appam, idiappam and even dosa.
Bon appetit!
Its time to reveal the recipe for the tastiest curry for breakfast!!
Now that you know the recipe for puttu, its time to know the wonderful side dish for Puttu, which is the one and only Kadala curry. Of course you can have Puttu with Egg curry, Green peas curry or with plain banana. But none of these can beat the taste of the Puutu - Kadala combination!
For a first timer, this recipe can be long and overwhelming. Only with experience can we manage to do all the steps one shot. But I have an easy method for you, that I follow.
The most time consuming part is the roasting of the grated coconut. It takes around 30 mins for this. So what I do is , I roast one grated coconut in the weekend and keep in the fridge. So when you make the curry you can just take half of this and grind it and add to the curry. The rest of it can be used in another occasion.
Ingredients
For grinding
Coconut - 1/2 grated coconut
Turmeric powder - 1/2 tspn
Red chilli powder -2 tbspn
Coriander powder - 2 tbspn
For Curry
Chickpeas - 2 cups soaked overnight
Onion - 1 Large
Tomato - 1 Large
Ginger Garlic Paste - 1 Tbspn
Turmeric Powder - 1/4 tspn
Red Chilli Powder - 1 tspn
Coriander Powder -1 tspn
For Seasoning
Coconut Oil -1 Tbspn
Mustard Seeds - 1 tspn
Dried Red Chillies - 2 nos
Curry leaves - 2 sprigs
Directions.
1. This step can be done in the free time you have, to make the cooking easier when the time comes. Heat a pan and put the grated coconut and roast it till it turns pink. This takes around 20- 30 mins for 1 full grated coconut. So be patient and keep on stirring to avoid burning it.Once it looks ready, you can put the turmeric , chilli and coriander powders. Keep on stirring for 2-3 more minutes and switch of the stove. Once cooled you can store it in the fridge for later use.
2. Take a pressure cooker, put chickpeas, 1/2 tspn turmeric powder ,1/2 tspn red chilli powder, enough water and cook for upto 4 whistles,
3. Meanwhile grind 5-6 tbspn of the roasted coconut in a blender into a fine paste by adding enough water.
4. Now place another vessel on the stove and do the seasoning. For seasoning, heat coconut oil in a pan. Put the mustard seeds. Once it starts to pop, put the red chillies and curry leaves and give a quick stir.
5. Add ginger garlic paste and sliced onions. Saute till onion turns golden brown.
6. Add turmeric, chilli, coriander and garam masala powders and saute till raw smell goeas away.
7. Add the chopped tomato and saute till it gets cooked and mix well in the masala.
8. Now add the cooked chickpeas and salt and wait for it to boil.
7. Finally add the grounded coconut paste and mix it well.
8. Cook for 2 more minutes and then turn the stove off. Garnish with some coriander leaves.
The tasty kadala curry is ready to serve. You can have this as a side dish not only with puttu, but also with appam, idiappam and even dosa.
Bon appetit!
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