Kadala Curry

• Coconut oil

  30 ml

• Coriander seeds

  6 g

• Curry leaves

  1 g

• Fennel seeds

  2 g

• Freshly grated coconut

  60 g

• Garam masala

  3 g

• Garlic

  minced

  9 g

• Ginger

  grated

  10 g

• Kala chana

  150 g

• Mustard seeds

  3 g

• Onion

  chopped

  100 g

• Red chili powder

  5 g

• Salt

  to taste

• Tomato

  chopped

  80 g

• Turmeric powder

  2 g

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Method

1. 1Soak black chickpeas overnight, then pressure cook with salt and turmeric until soft.
2. 2Dry roast grated coconut with coriander and fennel until deep brown.
3. 3Grind the roasted coconut mix to a smooth paste with a little water.
4. 4Heat coconut oil, saute onion until golden, then add garlic and ginger.
5. 5Add tomato, chilli powder and garam masala; cook until pulpy.
6. 6Stir in the ground coconut paste and fry for two minutes.
7. 7Add the cooked chickpeas with their cooking liquid.
8. 8Simmer 10-12 minutes until the gravy is thick and glossy.
9. 9Temper mustard seeds and curry leaves in coconut oil and pour over.
10. 10Serve hot with appam or puttu.