![]() Heat oil in a heavy bottomed pan over medium heat.Īdd the mustard seeds and allow it to crackle. Add 1/2 cup of warm water and blend to make a smooth paste. Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds. Ensure the kadal is completely cooked and has a soft bite. ![]() After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat.Īllow the pressure to release naturally. Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles. To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours. How to make Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry
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