A Malabar style black chickpea gravy in roasted coconut sauce…
I have been feeling this extremely lazy phase, but when it comes to the Blogging Marathon, I can’t afford to miss posting on the dates meant for the theme. 😀 For this week’s Blogging Marathon #137 theme of “Gravies with Lentils/Beans”, I chose to cook with three different whole lentils. Though I love lentils, I don’t have folks that favor it or would eat it as much as I would like. It is difficult to cook them in very little quantities, so I end up making a little extra and freezing the leftovers for a rainy day. Hehe…
Usually, there is only one way that I cook black chickpeas as curry. It is quite easy to make and goes well with puttu. However, this time, when I went home, I kept having this lentil in the form of a curry with roasted coconut paste. That was when I was actually reminded that this is a more delicious way to cook and the other is an easier version. If you have readily made roasted coconut in your freezer, then this curry comes together fairly well. This curry goes amazingly well with rice and is a fairly filling curry to have. It tastes amazing along with thick dosas made with regular dosa as well. Off to this recipe…
Varutharacha Kadala Curry | Black Chickpeas Curry in Roasted Coconut Sauce
- 1 cup black chickpeas
- 1/2 tsp turmeric powder divided
- Salt to taste
- 1/4 cup roasted coconut refer notes
- 1 tbsp coconut oil
- 6-8 shallots thinly sliced
- 1 tomato chopped
- 1 tsp coriander powder heaped
- 1/4 tsp red chilli powder
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1-2 sprigs curry leaves
- 3-4 dry red chillies
- Soak black chickpeas overnight. Wash and drain.
- In a pressure cooker, add the chickpeas with sufficient water, 1/4 tsp turmeric powder and salt and cook till done.
- Meanwhile, grind the roasted coconut to a very smooth paste adding little water.
- In a "chatti" (earthern pot), heat coconut oil. Add the shallots and saute for a couple of minutes.
- Add the tomato and cook till all mashed.
- Add in the remaining turmeric, coriander and red chilli powders and cook for a couple of minutes.
- Add the cooked chickpeas along with its water and the roasted coconut paste. Simmer for 10-15 minutes, stirring occassionally till the flavors are settled. Switch off.
- Heat oil in a small frying pan, sizzle the mustard seeds. Fry the curry leaves and dry chillies and add into the prepared curry.
- Serve hot with rice, puttu or dosa.