Kadalakkaara Thenga Kari recipe

Wash and soak chickpeas for 6-8 hours .

Roast coriander seeds, cumin seeds, cinnamon, methi seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool. Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown. Add freshly grated coconut, tamarind ball, and continue to roast until coconut starts to turn golden brown. Remove from the pan and set it aside.

Cool down the spices, add all to a blender, and blend into smooth paste by adding little water.

Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan. Add in your soaked chickpea, turmeric powder, and salt, add about 1/2 water and cook the lobia for 3 whistles.

Heat oil in a nonstick pan, add mustard seeds, asafoetida, curry leaves, garlic, and dry red chilies and let it crackle for few minutes and pour it over the curry and serve hot with rotis or parathas or steamed rice.