Kadalai curry recipe

INGREDIENTS:

1. Chick pea (black) - 250 grams
2. Chopped onion - 2
3. Chopped tomato - 1
4. Dry chili  - 8
5. Chili powder - 1 teaspoon (tsp.)
6. Turmeric powder - 1/2 teaspoon (tsp.)
7. Garam masala powder - 1/2 teaspoon (tsp.)
8. Coriander seed - 3 teaspoon (tsp.)
9. Coconut - 1/2
10. Mustard seed - 1/2 teaspoon (tsp.)
11. Cumin seed - 1/2 teaspoon (tsp.)
12. Oil - as needed
13. Salt - as needed

PREPARATION:

1. In a bowl add chick pea, water until they submerge. Soak this overnight (8 to 10 hours). Boil and cook them by adding little salt. Once cooked drain all the liquid and keep them aside.
2. Shred the coconut.
3. Dry roast coconut, 6 dry chili, coriander seeds. Now grind the  roasted ingredients to a thick fine paste by adding little water as possible in a mixer.
4. In a pan heat oil. Now add mustard seeds, cumin seeds, 2 dry chili and sauté until mustard seeds stop splattering.
5. Now add onion and sauté until they turn translucent.
6. Now add tomato and sauté until they become mushy.
7. Now add turmeric powder, gram masala powder, chili powder and mix well. Now add water as needed and bring to boil. Cook this until the raw smell is gone.
8. Now add the ground coconut paste and bring to boil.
9. Now add the cooked chick pea and cook until the curry thickens and serve.

NOTES:

1. Goes well with Puttu