INGREDIENTS:
- White Chickpeas ( vella kadala) - 1 cup
- Onion (chopped) – 1
- Tomato (chopped) - 1
- Salt - to taste
- Ginger (chopped) - 2" piece
- Coriander leaves (chopped) - 2tbsp
- Green chillies (Sliced) - 3
- Coconut (grated) – ½ cup
- Shallots (chopped) - 2 nos
- Cinnamon - 2" long stick
- Cloves - 3 nos
- Pepper powder - ½ tbsp
- Red chilly powder - 1 tsp
- Coriander powder - 1 tbsp
- Turmeric powder – 1/2 tsp
- Garam masala - 1/2 tsp
For seasoning
- Oil - 1 tbsp
- Dry red chillies - 2 nos
- Mustard seeds - a few
- Shallots (cut into thin rounds)
- Soak the Chickpeas overnight.
- Then pressure-cook it with 1/4 tsp of turmeric powder, sliced green chillies, ginger, salt, 1 ½ cup of water and chopped onion.
- In a pan dry roast shallots, cinnamon, cloves, pepper, and grated coconut on medium heat.
- When the coconut became golden brown add red chilli powder, 1/4 tsp of turmeric powder, garam masala and coriander powder.
- Saute till the powders are well roasted.
- Grind it to a fine paste by adding 1/4 cup water.
- Add this paste and tomato to cooked chickpea and mix well.
- Bring to boil and remove from heat when gravy begins to thicken.
- Heat oil in a pan and splutter mustard seeds.
- Fry shallots and dry red chilly.
- Add this to the curry and mix well.
- Now garnish the Varutharacha Kadala Curry with chopped coriander leavers.
