Kalu huli or black chick pea curry is a traditinal side dish for rice,it is one of a festive dish prepared for many occasions served as a side dish with other curries and salads.It is one of the tastiest curry with simple ingredients. Kadle kalu /black chickpea,potato,egg plant are the vegetables used to prepare this curry,it is a grayish curry which is prepared by grinding spices with coconut and tamarind hence the name kalu huli.
Preparation time – 15 min
Soaking time – 8 hrs/over night
Cooking time 15 min
Serves – 8
Black chick pea – 250 gms
Potato – 2 medium chopped
Egg plant – 2 small cut into medium pieces
Mustard seeds – 1/2 tsp
Curry leaves – 2 springs
Coconut – 1/2 cup
Onion – 1/2 medium sliced
Garlic – 4 cloves
Ginger – 1 inch
Tamarind – 1 marble sized ball
Clove – 3 no
Cinnamon – 1 small piece
Poppy seeds – 1 tsp
Samber powder – 2 tbs
Turmeric powder – 1/2 tsp
Coriander leaves – 1 small bunch
Salt to taste
Oil to fry
How to make or prepare kaalu huli or chick pea curry –
Soak black chick pea for over night ,drain out the water and keep aside.
In a mixer jar add Coconut,onion,ginger,garlic,clove,cinnamon,tamarind,poppy seeds, coriander leaves,turmeric and samber powder and make a paste and keep ready.
Heat a pressure pan by adding oil in it,when it is hot add mustard seed when it starts to crackle add curry leaves saute
Add Soaked and drained black chickpea and chopped vegetables stir fry till the raw smell goes
Add grounded masala paste and mix altogether,add salt to taste fry till the oil separates from masala
Add 1 cup of water and mix once again.Pressure cook for 2 whistles,allow it to cool
When the cooker is cooker open the lid bring the curry to boil until it becomes thick.Turn off the flame.
Transfer the dish into a serving dish and enjoy the dish as a side dish for rice/roti’s.