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Masala pathirium kadala curryum/ masala pathiri and black chickpeas curry

By swathi
(4.00/5 - 2 votes)

  • Masala pathirium Kadala curryum/ Masala Pathiri and Black Chickpeas Curry
  • Masala pathirium Kadala curryum/ Masala Pathiri and Black Chickpeas Curry, Photo 2
  • Masala pathirium Kadala curryum/ Masala Pathiri and Black Chickpeas Curry, Photo 3
Recipe type:
Main Dish
Number of serving:
8 servings
Preparation:
50 min
Cook time:
65 min
Ready in:
1 h, 55 m
Difficulty:
Very Easy

Ingredients

- Rice Flour: 1 cup
- Coconut grated: ½ cup
- Red onion: ½ no
- Ginger: ½ inch piece
- Garlic: 1 clove
- Cumin seeds: ½ teaspoon
- Fennel seeds: ¼ teaspoon
- Green chili: ½
- Salt: ½ teaspoon
- Water: 1 ½ cup + ¼ cup for spraying
- Chopped coriander leaves: 1 tablespoon

Kadala curry/ Black Chickpea curry:
- Kadala/Kaala chana/Black Chick peas: 1.5 cup
- Onion: 1 no
- Garlic clove: 2
- Green chili: ½
- Turmeric powder: ¼ teaspoon

For grinding:
- Coconut grated: ½ cup
- Pearl onions: 3 no
- Red chilies: 5 no (Increase or decrease depending upon taste)
- Coriander seeds: ½ tablespoon
- Cumin seeds: ½ teaspoon
- Cinnamon stick: 1 inch piece
- Cloves: 3 no
- Star anise: 1 no
- Black Pepper corns: 5 no
- Salt: 1 teaspoon


For seasoning
- Mustard seeds: 1 teaspoon
- Oil : 1 tablespoon
- Curry leaves: 1 spirg

Preparation

Step 1

Roast the brown rice flour for 3 minutes and keep aside. Grind coconut, onion, ginger-garlic, cumin seeds, fennel seeds and green chili with 1/8 cup of water and into a fine paste. In a thick bottom pan boil the rest of water with salt and mix the ground coconut paste. When it starts boiling gradually add the rice flour and stir until everything combined.

Step 2

Then add chopped coriander leaves and mix once until everything incorporated well. Switch off the flame and close the pan with a lid and keep aside. When the mixture is warm enough to touch knead them into smooth dough. And pinch the dough into small lemon sized balls. Close the pan with lid all time to prevent drying of the dough.

Step 3

Place one ball into a Ziploc cover and cover it with another one and using a rolling pin roll out into thin sheets. Cut the thin sheets using a steel plate into 6 inch diameter circles.Heat a nonstick griddle or tawa in the stove. When it becomes hot put the dough circle and spray the surface with water to prevent drying.

Step 4

When the bottom side cooked (it takes about 1 ½ minutes) flip the other side and cook for another 1 ½ minutes or until you see brown spots on both sides.

Step 5

Kadala curry/ Kaala Chana/Black Chickpeas curry:
Soak the black chick peas over night or 8 hours minimum. Wash and pressure cook until 2 whistle and after that cook for another 20 minutes in slow flame. Chick peas should not be mushy but at the same time they should be cooked well also. In a small pan toss cinnamon, cloves, pepper and star anise and fry for 2 minutes or until pepper becomes plums up and aroma starts comes. Remove from the flame and keep aside. In the same pan dry roast cumin seeds, coriander seed and Red chili separately ( it takes about 30 seconds each) and keep aside. Then a grated coconut and chopped pearl onion and fry until both become brown in color it takes about 7 minutes in medium flame. Grind roasted coconut, pearl onions and all the spices including, cinnamon cloves, pepper star anise with ¼ cup of cooked chick peas into smooth paste. Add 1/8 cup of water if needed. Heat a thick bottomed pan and add oil and mustard seeds, when they starts spluttering add onion and fry for 7 minutes or until they become translucent or change color. Add chopped garlic and green chili and fry for another 2 minutes. To this add cooked chick peas and turmeric powder and salt and ground coconut paste and add ¾ cup to 1 cup ( depending upon how much gravy you need) let it boil for another 8-10 minutes or gravy become desired consistency. Check salt and spices if needed adjust that also. Garnish with curry leaves.

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