Kozhukattai with Kadala Curry

Rinse the soaked Black chickpeas thoroughly and pressure cook them with 500 grams of Water for curry and 8 grams of Salt until tender, about 4-5 whistles. Set aside.

Heat a small pan and dry roast the Grated coconut over medium heat until golden brown and aromatic. Let it cool, then grind it into a fine paste using a little water.

For the Kadala Curry, heat 30 grams of Coconut oil in a large pan or pot. Add Mustard seeds and let them splutter.