Monday, 19 November 2012

Peg & Pig's Kitchen - Kadale Kaalu Curry, Rice, and Fryums

Hello, friends! I have a list of eatouts that we visited, but haven't had the time to update this blog. Just wait for this weekend to see review of an exclusive restaurant. :-)

What's happening at the Peg N Pig kitchen? Hmm... Lots of native dishes and (edible) experiments at kitchen! Today, I cooked kadale kaalu (Black chickpea) curry, and served it with idlis for breakfast. For lunch, packed the curry with idlis. For dinner, ate plain rice with the curry, along with fryums and urad dal vada (homemade). Enjoyed the curry; absolutely!


I soaked the chickpea overnight, and cooked it till the peas became soft (but retained their shape). In a mixer, blended boiled tomatoes, garlic flakes, fresh ginger slices, roughly chopped onion, handful of curry leaves, sambar powder (homemade), small piece of cinnamon and 1-2 cloves, 1 green cardamon, salt, and freshly grated coconut. Soak tamarind in hot water; size of a small ball or less. (Hope that I covered all the ingredients!)

In a pan, heat about a tablespoon of cooking oil. Added a pinch of hing, one teaspoon of mustard, and a few curry leaves. Stirred, and then poured the mix into the pan and add tamarind juice. After a boil, added the cooked chickpeas, and let the whole curry slowly boil for a while. When the aroma spread inside the entire house and sneaks outside, you know that the curry is complete. If you have fresh coriander leaves, oh, just chop them fine and garnish the curry with it.

What's your version of this curry?

Regards,
Asha

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