Black chick pea curry-Kerala Style
Dining halls of Med School hostels were not the best of places to “hang out” in-using today’s parlance.
But making a pit stop at the dining hall was a must where,often, in the senior years ,everyone joined the raucous discussions on Hutchinson textbook of Medicine or Baileys Surgery before we hurried off to rounds in the Hospital.
No buttered jam and toasts or porridge .Or cornflakes. Breakfasts started at 6 am and we could heartily tuck in fresh appams,upmas,idlis and dosas.Puttu and kadala (black chick peas)curry (kadalakari) was a first for me so many years ago.Pounded and roasted rice flour and coconut, steamed in bamboo logs cut to size. The use of white polished rice was rare and we usually had puttu made of the red rice flour.
Served with hot black chickpea curry with papaddams on the side-meant sustenance for the day!
Often the black chick pea curry would be replaced with the green moong dal coconut curry.
Not before long it this delectable dish made its way to our Punjabi kitchen. And very often the red fish curry would be an accompaniment as opposed to the chick peas.
Black Chickpea Curry-Kerala Style
1 cup chick peas ,soaked overnight in water and pressure cooked till tender
Roast together and grind to a paste using a little water:
1 small onion sliced
1 cup grated coconut
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon whole black pepper
Few curry leaves
Other ingredients:
1 onion finely sliced
1 tomato chopped
4-5 pieces fresh sliced coconut
2-3 slit green chillies
2 pods garlic crushed
½ teaspoon grated ginger
1 teaspoon red chilli powder (or as desired)
½ teaspoon turmeric powder
Salt
2 tablespoons oil
For the tempering:
Heat a teaspoon of oil,add dry red chillies, curry leaves and mustard seeds.
Heat oil and fry sliced coconut. Set aside. In the same oil sauté onions, garlic and ginger. Cook till onions are translucent. Add tomatoes and green chillies.Saute for 5 minutes. Combine cooked chick peas, the turmeric, red chilli powder and salt.Put in the ground roasted coconut masala.Add water to make desired consistency. Add tempering. Garnish with coconut.
Goes well with rice or rotis –if you cannot get down to making the puttu!
Dining halls of Med School hostels were not the best of places to “hang out” in-using today’s parlance.
But making a pit stop at the dining hall was a must where,often, in the senior years ,everyone joined the raucous discussions on Hutchinson textbook of Medicine or Baileys Surgery before we hurried off to rounds in the Hospital.
No buttered jam and toasts or porridge .Or cornflakes. Breakfasts started at 6 am and we could heartily tuck in fresh appams,upmas,idlis and dosas.Puttu and kadala (black chick peas)curry (kadalakari) was a first for me so many years ago.Pounded and roasted rice flour and coconut, steamed in bamboo logs cut to size. The use of white polished rice was rare and we usually had puttu made of the red rice flour.
Served with hot black chickpea curry with papaddams on the side-meant sustenance for the day!
Often the black chick pea curry would be replaced with the green moong dal coconut curry.
Not before long it this delectable dish made its way to our Punjabi kitchen. And very often the red fish curry would be an accompaniment as opposed to the chick peas.
Black Chickpea Curry-Kerala Style
1 cup chick peas ,soaked overnight in water and pressure cooked till tender
Roast together and grind to a paste using a little water:
1 small onion sliced
1 cup grated coconut
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon whole black pepper
Few curry leaves
Other ingredients:
1 onion finely sliced
1 tomato chopped
4-5 pieces fresh sliced coconut
2-3 slit green chillies
2 pods garlic crushed
½ teaspoon grated ginger
1 teaspoon red chilli powder (or as desired)
½ teaspoon turmeric powder
Salt
2 tablespoons oil
For the tempering:
Heat a teaspoon of oil,add dry red chillies, curry leaves and mustard seeds.
Heat oil and fry sliced coconut. Set aside. In the same oil sauté onions, garlic and ginger. Cook till onions are translucent. Add tomatoes and green chillies.Saute for 5 minutes. Combine cooked chick peas, the turmeric, red chilli powder and salt.Put in the ground roasted coconut masala.Add water to make desired consistency. Add tempering. Garnish with coconut.
Goes well with rice or rotis –if you cannot get down to making the puttu!
But making a pit stop at the dining hall was a must where,often, in the senior years ,everyone joined the raucous discussions on Hutchinson textbook of Medicine or Baileys Surgery before we hurried off to rounds in the Hospital.
No buttered jam and toasts or porridge .Or cornflakes. Breakfasts started at 6 am and we could heartily tuck in fresh appams,upmas,idlis and dosas.Puttu and kadala (black chick peas)curry (kadalakari) was a first for me so many years ago.Pounded and roasted rice flour and coconut, steamed in bamboo logs cut to size. The use of white polished rice was rare and we usually had puttu made of the red rice flour.
Served with hot black chickpea curry with papaddams on the side-meant sustenance for the day!
Often the black chick pea curry would be replaced with the green moong dal coconut curry.
Not before long it this delectable dish made its way to our Punjabi kitchen. And very often the red fish curry would be an accompaniment as opposed to the chick peas.
Black Chickpea Curry-Kerala Style
1 cup chick peas ,soaked overnight in water and pressure cooked till tender
Roast together and grind to a paste using a little water:
1 small onion sliced
1 cup grated coconut
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon whole black pepper
Few curry leaves
Other ingredients:
1 onion finely sliced
1 tomato chopped
4-5 pieces fresh sliced coconut
2-3 slit green chillies
2 pods garlic crushed
½ teaspoon grated ginger
1 teaspoon red chilli powder (or as desired)
½ teaspoon turmeric powder
Salt
2 tablespoons oil
For the tempering:
Heat a teaspoon of oil,add dry red chillies, curry leaves and mustard seeds.
Heat oil and fry sliced coconut. Set aside. In the same oil sauté onions, garlic and ginger. Cook till onions are translucent. Add tomatoes and green chillies.Saute for 5 minutes. Combine cooked chick peas, the turmeric, red chilli powder and salt.Put in the ground roasted coconut masala.Add water to make desired consistency. Add tempering. Garnish with coconut.
Goes well with rice or rotis –if you cannot get down to making the puttu!
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