This is the recipe for Kerala's Famous Kadala Curry which is served with Puttu. This version of Kadala Curry uses no onion and no garlic.
Wash the black chickpeas well and soak them in 2 cups water for at least six hours.
Drain all the water and add 3/4 cup fresh water.
Pressure cook for 3 whistles.
Over medium flame, heat the coconut oil.
Add coriander seeds, pepper corns, fennel, star anise, cinnamon and cloves.
Stir-fry for 2 minutes or till aromatic.
Add coconut and stir-fry till coconut changes colour to golden brown.
Let the mix cool and then grind with a little water to a fine paste. I use the water in which the chickpeas are cooked while grinding.
In a kadai, heat 2 tsp oil.
Add the mustard seeds and wait till they crackle.
Add red chillies, green chillies and curry leaves.
Stir-fry for a few seconds.
Add the cooked chick peas with the water, red chilli powder, turmeric and salt.
Mix well and let it cook for 2 to 3 minutes.
Add the ground masala and mix well.
Simmer for 5 minutes.
Take off the heat, cover and let it rest for 5 minutes.
Serve the Kadala Curry with Puttu or Chapati.