Authentic Kerala Style Kadala CurryVeg

1

Soak the black chickpeas in water overnight.

2

Transfer the soaked chickpeas to a pressure cooker, add enough water to cover them, along with salt and turmeric powder.

3

Pressure cook for 5–6 whistles over medium flame.

4

Once finished, turn off the heat and allow the pressure to release naturally before opening the lid.

1

Heat coconut oil in a wide pan or kadai.

2

Add crushed garlic, finely chopped onions, and slit green chilies. Sauté until the onions turn golden brown and aromatic.

3

Lower the flame and stir in the spice powders: red chilli powder, coriander powder, cumin powder, black pepper powder, and garam masala.

4

Mix well with the onion base. 8. Add finely chopped tomatoes and cook until they become soft and mushy.

5

Pour in the cooked chickpeas along with the water they were boiled in.

6

Cover the pan and let the curry simmer for about 10 minutes to allow the flavors to meld and the gravy to thicken.

7

Reduce the flame to low, pour in the fresh coconut milk, and heat gently for a few minutes.

8

Do not let the curry boil after adding the coconut milk.

1

In a small pan, heat a little coconut oil.

2

Add mustard seeds and let them splutter.

3

Add dried red chillies, sliced shallots, and fresh curry leaves. Fry until the shallots turn golden.

4

Pour the hot tempering over the curry and give it a gentle stir before serving hot with puttu, appam, or dosa.