Kadala curry is a Kerala style preparation of black chickpeas with roasted and ground coconut along with spices.
A traditional breakfast in Kerala would be puttu or appam with kadala curry.
Love the delicious combination of the bland appam with spicy kadala curry. This curry goes equally well with rotis or chapathis.
Kadala Curry Recipe
Kadala Curry recipe
- 3/4 cup black chickpeas / kadala
- 1/2 cup grated coconut
- 1/4 tsp turmeric powder
- 1 onion, large
- A few curry leaves
- 1 tsp red chilli powder
- 1/2 tsp mustard seeds
- 2 dry red chillies
- 2 tsp coriander powder
- 1/4 tsp black peppercorns
- 1/4 tsp fennel seeds / saunf / sombu
- 1 cardamom
- 1 inch piece cinnamon
- 1 star anise
- Salt to taste
- Soak chickpeas overnight or for around 7-8 hours.
- Pressure cook the chickpeas for 7-8 whistles or till they turn soft.
- Heat 1 tsp coconut oil in a pan. Add cinnamon, cardamom, star anise, peppercorns and fennel seeds and saute for a few seconds.
- Then add the grated coconut and fry till it changes color to brown.
- Once it cools down, grind this mixture to a fine paste by adding little water.
- Heat 1 tbsp coconut oil in a pan. Add mustard seeds and when they splutter, add chopped onions and curry leaves.
- Fry till the onions turn light brown.
- Add salt, turmeric powder, red chilli powder and coriander powder and saute for a few seconds.
- Then add a cup of water, you can use the water that you had used for cooking the chickpeas.
- Once it comes to a boil, add the ground coconut paste and cooked chickpeas and cook for 5 minutes.
- Kadala curry is ready to be served hot.