Kadala Curry (Chickpeas curry)

The kadala curry is always associated with puttu (steamed rice cake) in Kerala.The kadala curry is a must have accompaniment with puttuu in our home.But it will also go well with chappathi, and idiyappam (string hoppers)In the north chole chawal is a famous combination but not in Kerala.










There are different ways to prepare kadala curry.. some  add coconut ,some do not.Sometimes one grinds the coconut , other times its fried and mixed in the end like i have.Coconut Milk can also be used.I make it in different ways depending on the time available in hand and the amount of coconut i have in the fridge.
We normally have puttu kadala on weekends as its a heavy breakfast.Navin loves it and so it is a must on fridays or saturdays.
This is my version of kadala curry where i fry the coconut and add it towards the end.
You can check my puttu recipe here.

Ingredients

Chick peas(kadala)- 1cup. Soak overnight in water and boil with salt and turmeric powder.
Coconut oil-2 tbsp( refined oil can be used,its just that i prefer coconut oil for kerala dishes)
Bay leaf -1,torn
Cloves-4
Green Cardamom-2
Mustard Seeds- 2 tspns
Dry red chillies-1-2,broken
Curry leaves- say 8-10 leaves
Ginger- 1 tspn(or 1/2 tbspn ginger paste)
Onion-  1 medium sized -chopped
Tomatoes -2 medium , chopped
Cinnamon-1 small piece(if using cinnamon powder then 1/4th tspn)
Black pepper powder-1/4 tspn
Fennel powder-1/4th tspn
Coriander powder- 1tbsp
Red chilli powder-  1/2 tspn
Freshly grated coconut-1/2  cup

How i made it

Heat  oil in a kadai or a non stick pan.Add in the bay leaf followed by cloves,cardamom, dry red chillies,curry leaves,also cinnamon stick if you are using stick.

Then add in  the onions. Saute till light golden brown( you can add salt to quicken the browning).I added the cinnamon powder here.Add ginger , then the chopped tomatoes.
Mix well. Then add the coriander powder , red chilli powder ,pepper and fennel powder.
Let the  tomatoes turn real mashy Then add the boiled chickpeas into this or vice versa and let it boil together.
Now in a separate pan  put 2-3 drops of oil and fry the coconut till brown.( not golden, it should be darker)
Add this to the chickpeas and stir well.
Garnish with coriander leaves.

Serve it with hot puttu, chappathi or appam or even rice.
You may also check my other chickpeas recipes- Chole Palak , Falafel


Note: The black or white variety of chickpeas can be used.