Indian
Indian - Regional Mains
Appam
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup black chickpeas (kadal), soaked overnight
- • 200ml thick coconut milk
- • 3 tbsp coconut oil
- • 10 curry leaves
- • 2 dried red chilies
- • 1 onion, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 2 tsp coriander powder
- • 1/2 tsp turmeric powder
Preparation Steps
1
Phase 1
Pressure-cook the soaked chickpeas with salt and enough water until soft, about 20 minutes.
2
Phase 2
Heat 2 tbsp coconut oil and fry the onion with the ginger-garlic paste until golden.
3
Phase 3
Add the coriander powder and turmeric and stir for 30 seconds.
4
Phase 4
Add the chickpeas with their cooking water and simmer 15 minutes until the gravy thickens.
5
Phase 5
Stir in the coconut milk and warm through without boiling.
6
Phase 6
Sizzle the curry leaves and dried red chilies in the remaining coconut oil and pour over the curry.
7
Phase 7
Serve this Kadala Curry hot with lacy appam hoppers for the classic Kerala main.