How to Cook Delicious Varutharacha kadala curry (kerala style chana masala)

Varutharacha kadala curry (kerala style chana masala). Varutharacha Kadala Curry is the authentic preparation of Black Chickpeas in a spiced, roasted coconut curry. The inviting aroma of the grated coconut, being fried with the simple spices lets everyone know what we are having for breakfast! Puttu and Kadala is a very popular breakfast item in Kerala and my husband loves it.

Puttum Kadalayum is the best breakfast combination. Kadala curry is very healthy as it is packed with protein. We can serve Kadala curry with Puttu, Set Dosa, Idiyappam, Gothambu Vellayappam etc… Add Curry leaves. You can have Varutharacha kadala curry (kerala style chana masala) using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Varutharacha kadala curry (kerala style chana masala)

1. It's of Chana -.
2. Prepare of Onion-.
3. You need of Ginger and garlic crushed -.
4. Prepare of Tomato -.
5. Prepare of Green chillies.
6. It's of Shallots-.
7. Prepare of Chilli powder.
8. It's of Coriander powder -.
9. It's of Garam masala -.
10. Prepare of Curry leaves.
11. Prepare of Oil.
12. It's of Coconut-.
13. Prepare of Saouf-.

Add Turmeric & red chilli powder. Bubbles come out, boiled. cut off heat. Instant kadala curry ready, serve hot with rice, string hoppers or puttu. Add pressure cooked black chana or kadalai.

Varutharacha kadala curry (kerala style chana masala) step by step

1. Take a pan and dry roast coconut and saouf till it becomes brown.grind it with water and make a thick paste.
2. Take another pan and pour some oil.add the onion,ginger and garlic crushed,green chillies and tomato.once it's sauteed add the masalas..
3. Then add the boiled chana.once the gravy boils add the grinded coconut paste and bring to boil.turn off the gas..
4. In another pan take some oil and add the sliced shallots and curry leaves and once it's sauteed add to the gravy..
5. Enjoy.

Add the masala paste and required quantity of water. Grind it to smooth paste and keep it aside. Take care not to burn the masala powders. Add the chopped tomatoes and stir-fry until they get mashed up and oil separates (adding tomato is optional). Stir-fry for a few minutes until chana is well-coated with the masala.