Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry)
Make this Kadala Curry/ Chickpea curry is a speciality dish of Kerala had especially for breakfast along with steamed rice cakes called puttu.In association with Preethi Kitchen Appliances
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 chana) are cooked in a deliciously smooth onion and coriander gravy and served along with steamed kerala puttu.
Here are a few more Kerala delicacies to try
Ingredients for the Curry
- 1 cup Kala Chana (Black Chickpeas) , soaked overnight and cooked
- 2 Onions , finely chopped
- 1/2 cup Homemade tomato puree
- 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
- Coconut Oil
- Salt , to taste Ingredients to be ground to paste
- 1 cup Fresh coconut
- 2 Green Chillies
- 3 tablespoons Coriander (Dhania) Seeds
- 1/2 teaspoon Fennel seeds (Saunf)
- 2 Dry red chillies Ingredients for Seasoning
- 1/2 teaspoon Mustard seeds
- 2 sprig Curry leaves
How to make 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 in the pressure cooker for 6 to 8 whistles until it is soft.
Make the paste for the kadala curry masala of the "Ingredients to be ground to paste" and keep this coconut mixture aside.
Heat oil in a heavy bottled pan; add in the mustard seeds and allow it to crackle. Stir in the curry leaves and saute for a few seconds. 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 tomato pure and saute for a few minutes.
Add in the ground coconut mixture for the kadala curry 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.
Add this seasoning to the kadala curry gravy and simmer stir another for 5 minutes.
Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam.
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".