Varutharacha Kadala / Chickpeas Curry

Ingredients:

1 cup black chickpeas / kadala

1 cinnamon piece

2 cloves

1/2 tsp cumin seeds

1 tbsp pepper corns

1 cup grated coconut

3 garlic cloves

10 shallots, sliced

1 tbsp coriander powder

1/2 tbsp chilli powder

1/4 tsp turmeric powder

1/2 tsp garam masala

1 onion, sliced

1 green chilli, slit

1 tsp ginger, chopped

1 small tomato, chopped

salt to taste

1/2 tsp mustard seeds

3-4 dry red chillies

1 sprig curry leaves

coconut oil, as required

Preparation:

1. Wash and soak the chick peas in enough water for 8 hours or overnight.
2. In a pressure cooker, add the chick peas and cook adding salt and 3 cups of water for 5 whistles until soft.
3. Heat 2 tbsp coconut oil in a pan and add cinnamon, cloves and cumin seeds.
4. When it splutters, add pepper corns and saute.
5. Add grated coconut, garlic and sliced shallots and saute well till golden brown at medium flame.
6. Add coriander powder, chilli powder, turmeric powder and garam masala and saute for a minute.
7. Remove from the flame and keep it aside to cool completely.
8. Then transfer to a small jar of mixie and powder it and then grind to a smooth paste adding 1/2 cup water and keep it aside.
9. Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and saute.
10. Add sliced onion, green chilli and ginger and saute well till onion turns golden brown.
11. Add chopped tomato and little salt and mix well and cook covered for 4-5 minutes until it turns soft and mushy.
12. Add ground coconut paste and mix well. Then add cooked chickpeas along with its water and mix well.
13. Add 1 cup water to the mixie jar and rinse and add to the curry and mix well.
14. Add 1/2 tsp sugar and adjust the salt and boil well till the gravy slightly thickens.
15. Switch off the flame and serve with puttu, appam etc...

Recipe Source: Kannur Kitchen ( YouTube )