Kerala Style Kadala Curry With Coconut Gravy or brown chickpea in coconut gravy, easy protein rich vegan curry. Goes well with puttu, appam, roti and rice.
If you try this Kerala style kadala curry please share pictures using hashtag #siniscollection .
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INGREDIENTS
- 1 cup Bengal gram / brown chickpea / kala chana soaked overnight
- 3 tablespoon coconut oil
- 1 medium onion sliced
- 1 tablespoon ginger chopped
- 4-5 garlic cloves
- 1/4 cup coconut thinly sliced
- 1 spring of curry leaves
- 1 cup coconut milk
- 1/2 teaspoon turmeric powder
- 3 green chilly
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1 red chilly dried
PREPARATION
- Boil the overnight soaked kadala / Bengal gram in enough water so that only 1/2 water remains after the kadal / Bengal gram turns soft. 9You can also add half cup of sliced onion and few sliced coconut slices while boiling for extra taste).
- Take 1/4 cup of boiled kadala and make fine paste in a grinder using little water. Keep it aside for later. This is to thick the gravy and is optional.
- Heat coconut oil in a pan, saute dried red chilly, thinly sliced coconut, sliced onion, ginger, garlic, green chillies and curry leaves.
- When the oil separates add all the spice powders. Cook for a minute and add the cooked kadala / Bengal gram with the remaining water and boil. Adjust salt and water as required. Bring it to boil.
- Add coconut milk and the kadala paste and mix well. Remove from heat. Let the gravy thicken.
- Serve hot with puttu, rice or roti.
