Varutharacha Kadala curry / Brown Chickpeas / Black Chana
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Varutharacha Kadala curry / Brown Chickpeas / Black Chana

A traditional dish of Kerala. This goes well with Puttu, Appam and Idiappam.

Lakshmi Jayakumar

Ingredients

4-serving
  1. 2 Cups Kadala (Black chana) - soaked overnight (s)
  2. 2 Onion Medium-Size - thinly sliced (s)
  3. ¼ Teaspoon Turmeric Powder
  4. ½ Tablespoon Chilly Red Powder
  5. Salt
  6. 1 Tablespoon Coriander Powder
  7. ½ Cup Coconut Grated
  8. 2 Tablespoons Oil (Preferably Coconut Oil) (s)
  9. ½ Teaspoon Mustard seeds
  10. Curry Leaves
  11. 2 Chilly Dry Red (s)
  12. ½ Tablespoon Garam Masala Powder

Method

45 mins
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    Cook the Chana with Onion, Turmeric Powder, Red Chilly powder, salt and water. Mostly takes 3-4 whistles in pressure cooker. Keep this aside.

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    In a pan, heat oil and roast the grated coconut till it turns reddish brown color. Add coriander powder to this and saute for 1-2 mins. Switch off and let it cool. Grind to a smooth paste adding 2-3 tbsp water.

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    Add the ground paste to the cooked chana and let it boil for 10 mins.

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    In a pan, heat some oil, splutter mustard seeds, add dry red chillies and curry leaves and saute for a min. Add this to the rest of the curry and boil till you get the desired consistency. Add Garam masala to this. Add more salt if required.

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    Serve hot.

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