A Malabar style woebegone 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 sire 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 melt with three variegated 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 melt them in very little quantities, so I end up making a little uneaten and freezing the leftovers for a rainy day. Hehe…
Usually, there is only one way that I melt woebegone 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 unquestionably reminded that this is a increasingly succulent way to melt 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 wondrous withal with thick dosas made with regular dosa as well. Off to this recipe…
Varutharacha Kadala Curry | Woebegone Chickpeas Curry in Roasted Coconut Sauce
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 woebegone chickpeas overnight. Wash and drain.
- In a pressure cooker, add the chickpeas with sufficient water, 1/4 tsp turmeric powder and salt and melt till done.
- Meanwhile, grind the roasted coconut to a very smooth paste subtracting little water.
- In a "chatti" (earthern pot), heat coconut oil. Add the shallots and saute for a couple of minutes.
- Add the tomato and melt till all mashed.
- Add in the remaining turmeric, coriander and red chilli powders and melt for a couple of minutes.
- Add the cooked chickpeas withal 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
The post Varutharacha Kadala Curry | Woebegone Chickpeas Curry in Roasted Coconut Sauce appeared first on The Big Sweet Tooth.
