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

Ingredients –

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.