Kadala Curry which is chickpeas in a roasted coconut gravy makes a great side for puttu, chappatis etc. Its the flavors of the roasted coconut and shallots with some more Indian spices that make this curry an irresistible and unique one from the usual chickpea preparations.
Prep Time: 20 mins excluding the soaking + cooking time for the chickpeas.
Black Chickpeas/Kadala: 1 cup (soaked overnight)
Grated coconut: 1/3 cup
Shallots/Pearl Onions: 4-5
Garlic: 1/2 a pod (optional)
Dried Red chillies: 5-6
Coriander powder: 1 1/2 teaspoons
Chilli powder: 1/2 teaspoon
Pepper powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Salt to taste
Curry leaves: 2 sprigs
Coconut cuts: 1 tablespoon
* Those who would like to save time and skip the part of making the roasted coconut gravy can use Saras Coconut Varutha Curry Masala (shown in the pic) which is available in most Indian Grocers as an alternative.
* For 1 cup of chickpeas use 2 cups of water
Pressure cook the soaked chickpeas adding enough water, salt, garlic (optional) and turmeric powder for about 10-15 mins. Meanwhile roast the grated coconut, shallots (keep some for seasoning), dried red chilies, curry leaves till brown. Add chili powder, coriander powder, pepper powder and fry for few mins. Remove it from heat and grind this to a fine paste. Add the paste to cooked chickpeas and mix well. If the gravy is too thick add some water. Adjust the salt and spiciness and let it boil.
For seasoning heat some oil, fry chopped shallots, coconut cuts until golden brown. Then splutter the mustard seeds, dried red chilies and curry leaves. Serve hot.