Kadala Puzhukku / Black Chickpeas Yucca Curry

Ingredients

• 1 cup black chickpeas
• 2 cup yucca or tapioca pieces
• 1/2 tsp turmeric powder
• 1/2 tsp chicken masala
• 1/2 tsp chopped ginger
• 1 slit green chili
• 1 whole dry red chilli
• curry leaves to garnish
• coriander leaves to garnish
• 1 tsp mustard seeds to garnish
• 1/2 tsp cumin seeds
• 1-2 shallots, chopped

Directions

Soak black Chickpeas in water for 3 -4 hours . Pressure cook yuccas with 4 cups of water, little bit of salt
and turmeric up to 1 whistle. Drain the water from the cooked yuccas and keep aside. Now pressure cook soaked black channas along with cooked yuccas, green chillies, turmeric powder, gingerpieces and chicken masala and 2 cups of water up to 2-3 whistles. Once thepressure is released mix everything well and cook for few more minutes till the gravy becomes thick (add water if it is too thick, note that the gravy will thicken when it cools down). Heat 2 tsp of coconut oil in a small pan and splutter mustard seeds, followed by cumin seeds, red chillies,curry leaves and shallots . Pour this over the puzhukku. Garnish with fresh coriander leaves.Serve with porridge, dosas, rice or puttu.