Make a checklist. Keep the necessary ingredients near the cooking area

Make a checklist. Keep the necessary ingredients near the cooking area

Garam Masala stock:
In a heavy pan over medium heat, roast the grated coconut until golden brown and place To make the garam masala powder stock;
dry roast all the ingredients.
First on a plate. In a heavy pan over medium heat, add the remaining ingredients and roast until aromatic. Grind the roasted ingredients in a mixer. The spice powder can be stored in an airtight jar for up to 1 month.

I added 3 cups of hot water to the chickpeas in a bowl and soaked them overnight. Then put them in the pressure cooker. I took enough water in the cooker for genating steam, put the bowl with the chickpeas in it, closed it. Cook until just soft; do not overcook and mash. Turn off the stove; After the pressure went out, I took out the chickpea bowl.

In a heavy pan over medium heat, heat 2 tablespoons of oil, add mustard seeds and fry. Stir in asafetida powder. Add curry leaves. Add onion, coriander powder, chili powder, 1tsp garam masala powder and fry till onion turns brown. Add tomato. Add garlic, ginger, sauté until tomato is soft. Add 2c water, let it boil. Keep stirring--10 minutes. After the raw smell goes away, add cooked chickpeas with water. Reduce the heat. Let it boil. Add coconut milk. Salt to taste, Stir and turn off the stove.

Add salt to taste and coriander leaves and stir.
Final touch. Heat a tablespoon of oil in a saucepan over medium heat and fry the mustard seeds. Then add curry leaves, 2 red chillies and 5 small onions and fry for 5 minutes. Add this to the chickpeas mix in the saucepan.
The aromatic flavorful spicy kadalai curry is ready to taste. Taste and serve with appam, so appam with kadalai curry is a good combo.
or just have a bowl of protein rich healthy kadalai curry by itself for breakfast