Description
A crunchy side dish stir-frying black chickpeas (Kadala) with roasted spices, sliced raw coconut, and curry leaves until moisture is completely gone.
Restaurants serving Kadala Ularthiyathu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black chickpeas
- Coconut(shredded)
- Onion
- Garlic
- Ginger
- Coriander powder
- Red chili
- Black pepper
- Garam masala
- Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Soak black chickpeas overnight, boil in a pressure cooker until soft.
- Heat coconut oil, fry mustard seeds, curry leaves, sliced coconut, shallots, ginger, and garlic until caramelized.
- Add coriander, red chili, black pepper, and garam masala; toss in boiled beans. Stir-fry until moisture is gone and spices are gooey-ly seared onto the beans.
Learn more Spice, substitutes, tips
Key spices
Savory roasted coconut and black pepper punch
Substitutes at Japanese supermarkets
(Difficult to sub due to black chickpeas' unique texture)
Pairing
Puttu、Cold beer
Trivia
[Hardcore] 'Ularthiyathu' is a Kerala-unique 'moisture-evaporated stir-fry-simmer' tech. Applying this meat-centric tech to beans creates richness and satisfaction hard to believe for vegetarian food.
Eating tips & etiquette
[Unique Eating] Mix firmly by hand with rice flour steamed bread 'Puttu', enjoying the bean crunch and spice stimulation simultaneously!
Allergen
Soy