Friday, February 19, 2010

Coconut Dry Roasted Chickpea or Thenga Varutharacha kadala curry


Step 1.

Chickpea : 1/2 cup
Tomato : 1
Curry Leaves : a few
Salt : 1/2 tsp

  • Soak the chickpeas or garbanzo beans in enough water overnight or for 5 to 6 hours. Pressure cook it with enough water, one chopped tomato,  curry leaves, and salt.

Step 2

Grated fresh coconut : 1/2 cup
Coconut Oil : 1tbsp
Cumin Seeds : 1/4 tsp
Turmeric Powder : 1/4 tsp
Red Chili Powder : 1/2 tsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tsp
Chopped Ginger :  a small piece
Chopped Garlic : 2
Water : As needed
  • To one tbsp of oil heated add chopped garlic and ginger and brown it, remove from the oil and set aside.
  • In the remaining oil fry the coconut till it reaches a golden brown color, add the remaining ingredients to this and fry for a minute on low heat till a nice aroma spreads in the air.
  • Spread this on a plate and let it cool, add the already roasted garlic and ginger and make a fine paste of it using a little bit of water, just enough to make a paste. Set it aside.



Step 3

Shallots or pearl onions : 1/2 cup
Mustard Seeds : 1/2 tsp
Green Chilies Slit : 2
Curry Leaves : a few
Oil : 1 tbsp
  • Using the same kadai, add one tbsp of oil, crack mustard seeds, and caramelize the onions along with rest of the curry leaves and green chilies.
  • Add the coconut paste to it, any remaining water from the chickpea, which can be used to wash out the remains of coconut paste from the blender. Add this water to the mixture.
  • Now add the cooked garbanzo beans or chickpeas and let it sit on the stove top for few minutes on low heat, till all the flavors and nicely blended in.
  • Serve with white rice. For Puttu this recipe is not recommended. It will soon be posted!


No comments:

Post a Comment