Idiyappam with Kerala Kadala Curry

Ingredients

• 1 cup Kala Chana (Soaked overnight and drained)
• 3.25 cup Water (Divided; 3 cups for cooking, 0.25 cup for grinding)
• 1.5 tsp Salt (Divided, or to taste)
• 3 tbsp Coconut Oil (Virgin coconut oil is recommended)
• 1 cup Grated Coconut (Fresh or frozen, unsweetened)
• 5 pcs Shallots (Peeled, for the roasted masala)
• 1 tbsp Coriander Seeds
• 1 tsp Fennel Seeds
• 1 inch Cinnamon Stick
• 3 pcs Cloves
• 2 pods Green Cardamom
• 3 pcs Dried Red Chili (Adjust to taste)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 12-15 leaves)
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste (Freshly made is best)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color; adjust for heat)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala (Kerala-style preferred)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the kala chana and soak in plenty of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium-high heat for 5-6 whistles (about 20-25 minutes) until tender but not mushy. Allow the pressure to release naturally. Reserve the cooked chickpeas and their cooking water.
2. 2

   Prepare the Roasted Coconut Masala

   • Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low heat.
   • Add coriander seeds, fennel seeds, cinnamon, cloves, cardamom, dried red chilies, and shallots. Sauté for 2-3 minutes until fragrant.
   • Add the grated coconut. Stirring continuously, roast on low heat for 12-15 minutes. The coconut must turn a deep, uniform reddish-brown color. This step is crucial for the authentic flavor and color.
   • Turn off the heat and let the mixture cool completely.
   • Transfer the cooled mixture to a blender. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
3. 3