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Sri LankanVegetables and Pulses

Chick pea curry (Kadala Curry)

written by Amila Gamage Wickramarachchi April 18, 2011
Ingredients
1 cup Chick Pea   

Finely chopped red onions – 2
Finely chopped tomatoes – 2 medium
Chopped ginger – 3/4 tsp finely chopped
Roasted cumin seeds  1 tspn
Spice  pwd 1 tspn
Turmeric Pwd 1/4 tspn
Chillie powder 1 tspn

Salt to taste

Oil to fry
For Garnish
½ tspn  spice powder
Chopped Corriander leaves-2 tbspns
Finely sliced Onion rings from 2 Onions
Lime wedges from 2 limes.

Finely slit gr. Chilles 4 (slit lengthwise into strips)

½ cup Thick coconut milk

Preparation of Chick Peas recipe

Wash & soak the Chick peas over night.
Boil Chick peas.
Grind a handful of the boiled Chick peas with Ginger, ½ of the minced onions, spice powder, chillie powder, turmeric powder, to a smooth paste – keep aside.

Heat oil .When hot, add chopped onions, fry till onions are  golden brown. Add the ground mix & continue to fry on low flame for 2-3  minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the mix.  Add the cooked Chick peas, salt & a little water mix well & cook till thickness is reached. Add thick coconut milk.

Adjust salt

Simmer few minutes & turnoff the heat
2 comments
0
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Amila Gamage Wickramarachchi

Amila Gamage is the blogger behind Food Corner. She shares her cooking adventures in this blog. Apart from recipes, you will also find travel, health and kitchen inspirations in this blog. She started writing this blog in 2011 and still continuing.

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2 comments

Diana March 24, 2022 - 10:18 pm

Hi, thank you for sharing these recipes! I really enjoy making your recipes. I have couple of questions about this particular one however.

1. What do you mean when you say “spices”? Is it raw curry powder?
2. How much water should I add? Is 100ml sufficient?
3. I don’t see mustard seeds in recipe. But I think I see them in the pic. Should I add mustard seeds? If yes, how much?

Thank you! 🙂

Reply
Amila Gamage Wickramarachchi April 5, 2022 - 7:54 am

Hi Diana, Thanks for reading this site.Glad you find it interesting.
Sorry for the late reply as I am away from the blog sometimes.
My replies:
1. Yes, raw curry powder
2. Around 100ml is sufficient for this recipe because chickpeas are already boiled. But, still, if you feel like the gravy is not enough, add a little more water watching the look and taste of the curry.
3. Sorry, it seems like a mistake in my writing. Add around 1/2 teaspoon mustard oil when the oil is hot. When mustard seeds start popping up, then add chopped onions.

I will edit this recipe soon to revise these minor mistakes. Hope you will try this recipe. 🙂

Reply

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