Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry)
Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry) is a specialty dish of Kerala had especially for breakfast along with steamed rice cakes. The Chickpeas (traditionally black chickpea/ kala channa) are cooked in a deliciously smooth onion and coriander gravy and served along with steamed rice cakes or puttu.
Here are a few more Kerala delicacies to try
Ingredients for the Curry
- 1 cup Black Chickpea (kala chana) , soaked overnight and cooked
- 2 Onions , finely chopped
- 1 Tomato , finely chopped
- 5 cloves Garlic , ground to paste or finely chopped
- 1 inch Ginger , ground to paste or finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 cups Water
- Cooking oil , or coconut oil
- Salt , to taste Ingredients to be ground to paste
- 1 cup Fresh coconut
- 2 Green Chillies
- 3 tablespoons Coriander seeds
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Red chilli powder Ingredients for Seasoning
- 1/2 teaspoon Mustard seeds
- 2 sprig Curry leaves
Directions for Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry)
To begin making the Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry), soak chickpeas overnight or for at least 8 hours and cook until soft. See Cooking instructions.
Make a paste of the "Ingredients to be ground to paste" and keep this coconut mixture aside.
Heat oil in a heavy bottled pan; add the finely chopped onions and sauté till onions turns golden brown. When onions have browned, add ginger & garlic paste into it and sauté till raw smell disappears.
Stir in the turmeric powder and the chopped tomatoes and saute until the tomatoes are soft and tender.
Add in the ground coconut mixture and saute for about 3 to 4 minutes.
Finally add in the cooked chickpeas, some water and simmer for about 30 minutes until all the masalas get well coated into the chickpeas. Simmer until you get a thick gravy.
The next step is to prepare the seasoning. Heat oil in a small pan; add in the mustard seeds and allow it to crackle. Stir in the curry leaves and saute for a few seconds.
Add this seasoning to the kadala curry gravy and simmer stir another for 5 minutes.
Serve the Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry) hot with Puttu for lunch or dinner or even for onam festival.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".