Varutharacha Kadala Curry | Black Chickpeas Curry in Roasted Coconut Sauce
Servings 4
Ingredients
- 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
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1-2 sprigs curry leaves
- 3-4 dry red chillies
Instructions
- 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.
Notes
If making roasted coconut freshly, then you can make the quantities 1/4 of the roasted coconut recipe that I have shared here.