Spicy Chickpea Flour And Pepper Curry (Kadalai maavu curry)
This recipe is a trademark of my patti's (paternal grandmother). My patti was married at the tender young age of 13 and was a fabulous cook. I really don't know how to classify this recipe - apparently she learned it from her pre-marriage days in Nagpur, but mostly cooked in our family in Chennai. I have googled the phrase kadalai maavu (chickpea flour) and only find the recipe for what is popularly known as Bombay chutney. So this is a truly unique recipe, and I am happy to share it here.I have never seen it at any restaurants either. My patti used to make it with just onions and green chilies, but I have modified it to include different kinds of hot peppers, as well as with just green peppers. Hope you enjoy it as much as our family does!
Update: After much googling and research, I have found out that this is called zunka or kandyachya patichi pith perun bhaji! Origins: Maharashtrian cuisine!
1numberbig white onionI prefer white onions for this
6 - 8numbersassorted peppersJalapeno, pablano, hungarian wax peppers, green peppers - mix them up for flavors and levels of heat
1cupchickpea flourKadalai maavu in Tamil, besan in Hindi
1-3tspRed chili powderreduce/increase based on heat preference
1/2tspHing/asafoetidabe generous with this; it helps with digestion of the chickpea flour
4tspCooking oillite tasting olive oil, avocado or any other preferred cooking oil
2tspwhite urad dhal/skinned black gram
Chop onions and all the peppers; uniform size would be good
Take the chickpea flour, and add the chili powder, turmeric, hing to it and mix it well
Gather the seasoning ingredients
Heat the oil in a wide pan or a karahi/vaanali
Add mustard seeds. When they start to sputter, add the curry leaves and the urad dhal and fry until urad dhal turns a reddish brown color
Add the onions, 1/2 tsp of salt and saute until onions turn translucent, about 5 minutes
Now add the peppers, the remaining salt and saute until they are cooked, but not too soft, about 8 minutes.
How to tell they're cooked: you should be able to cut it with just a little resistance
Now add the chickpea flour mix and continue to saute.
At this point, keep the heat on medium, and stir constantly as the flour could stick to the pan. If the oil doesn't look like it's enough, you may add a tsp or so
When the peppers glisten with the oil, and the flour has lost its raw smell, the curry is done.
Turn the heat off, and transfer to the serving bowl
Hands down, this curry is best with puris/rotis, along with a cup of thick yogurt
Green peppers can be used instead of spicy peppers