13 June 2013

Kadalai Curry - II

Kadalai curry (Brown chickpeas curry) is a famous Kerala gravy eaten with Puttu / Aapam / Idiyappam. This gravy is prepared with brown chick peas along with some spices and coconut paste. All together this gives a nice flavor and unique taste to the gravy once prepared. This goes well with chapathi’s as well.

Brown Chick peas have number of health benefits. Inclusion of this protein rich ingredient in your cuisine will give more good health to you and your family.

Health Benefits of Brown Chickpeas:

1. It is a power-house of nutrients and vitamins like calcium and potassium etc.
2. High in calories, 100gms of brown chickpeas contains 330 to 360 calories.
3. Good source of proteins.
4. Rich in Fiber.


Best Accompaniment for: Puttu / Aapam / Idiyappam / Chapathi / Poori

Ingredients:

Brown Chickpeas – 1 Cup
Onion (small) – 1, finely chopped
Tomato (small) – 1, finely chopped
Green chillies – 2, slit lengthwise
Salt – 2 to 3 tsp
Coriander leaves – few leaves for garnishing
Seasoning Ingredients: Oil – 1 tsp, Fennel seeds – ¾ tsp, Cinnamon stick – 1” stick, Cloves – 2, Cardamom – 2



Fried coconut paste:

Oil – 1 ½  tsp, Coriander seeds – 1 ½ tsp, Cumin seeds – ¾ tsp, garlic pods – 3, ginger pieces – 1 tsp, small onions (shallots) – 3 (peeled),  Red chillies – 2, Curry leaves – 8, Coconut – ½ cup



Pre-requisite:

1.  Soak Brown chickpeas for 8-10 hours in plenty of water. Drain the soaked water and wash it in running water once. Then pressure cook brown chickpeas adding required water and a pinch of salt for 5-6 whistles. Cool and strain and preserve the chickpeas water.

2. Fry in little oil and ground to paste the ingredients, as given under Fried Coconut paste.


Method:

1. Season as given.


2. In a pressure cooker, add the chopped onions, chopped tomato, slit green chillies, cooked brown chickpeas, fried coconut paste, seasoning ingredients , reserved chickpeas water and required salt and mix well.


3. Close and put the weight and cook for 2-3 whistles and remove.

4. Cool  and open, garnish with coriander leaves.

 

Tips:

If you don't want to cook the brown chickpeas twice, skip the pressure cooking part (i.e. step 1)  in Pre-requisite, proceed as instructed in the Method section, but instead of switching the cooker after 2-3 whistle, allow about 6-8 whistles and then switch off, so that the brown chickpeas gets cooked well and soft.


 

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