Everyone has their own version of making this dish ,but here is my version of this popular dish which i learned from one of my kerala friend , while i was in college.
|2 cup||Kadala [ soaked overnight ]|
|1 tsp||Mustard seeds|
|1 no||Onion (chopped)|
|1 no||Onion (chopped) (for grinding)|
|1 no||Tomato (big)|
|1 tsp||Pepper corns|
|4 no||Red chilli|
|1 T||Corriander seeds|
|1 cup||Coconut (grated)|
1. Roast the ingredients of the table-2 (except the onion and tomatoes) on a low heat till they change colour and are well roasted.
Add the coconut , when it turns colour, add the onions first and lastly the tomatoes.
Cool and grind to a smooth paste.
2. Heat oil in a heavy pan, add the mustard seeds and when they splutter,add curry leaves. Then fry the sliced onions till they are translucent.Put in the masala paste, fry for 1 minute, add the cooked chickpeas and 2 cups of water. Bring to a boil, add salt and let simmer for about 10 minutes till it becomes a thick curry.
3. Serve hot with puttu, appam or rice.