KADALAI CURRY (BLACK CHICKPEAS CURRY)

Kadalai curry is a typical Kerala dish. It is available in all hotels & tea shops in the state. It is eaten in combination with puttu which is yet another Kerala breakfast item available everywhere.

Preparation Time: 15 mts Cooking Time: 30 mts Serves: 3-4

Ingredients:

Kothu kadalai (black chickpeas) - 1 cup

Big onions - 2 nos

Green chilies - 2 nos

Ginger - 1/2 inch piece

Curry leaves (kariveppilai) - 2 sprigs

Chili powder - 1 tsp
Coriander powder - 2 tsp

Turmeric powder - 3/4 tsp

Mustard seeds - 1/2 tsp

Refined oil - 2 tbsp

Salt - to taste

Method:

Soak the kothukadalai for 10 hrs. Drain the water & add 2 cups of fresh water. Pressure cook it with salt & turmeric powder till it is soft. Chop the onions. Slit the green chilies & grate the ginger. Heat the oil in a pan & crackle the mustard seeds. Add the chilies, ginger & onions. Fry till the onion starts to turn brown. Then add the turmeric, chili & coriander powders. Fry them till the raw smell goes off. Then add the boiled kadalai along with the water. Add enough salt & let it simmer for 10 mts. Add the curry leaves. Kadalai curry is ready. This can be had with puttu, idli or dosa.

Variations:

We can do this curry in a different way by adding coconut milk to it. We can also grind coconut & add to this curry. I will give the recipe for that later.

Tips:

1. Kerala dishes will always taste good & authentic only when we add coconut oil.
2. If the curry is watery, add some rice flour to thicken it.
3. After the curry is ready, add some fresh coconut oil & a sprig of curry leaves to it. This will give the curry a nice flavour.
4. For this curry, the coriander powder should always be 2 times more than the chili powder. Chili powder can be added according to our spice levels.

Taste it & enjoy.