Kadala Curry – Savour the rich flavours of Kerala with this mouth-watering Kadala Curry recipe made with chickpeas and coconut. Perfect with puttu, appam, or rice, this healthy and protein-packed curry is a must-try!
A popular dish from Kerala made with chickpeas (also known as kala chana) and coconut, Kadala Curry or Kadala Kari is packed with nutrients and bursting with flavors. The rich, coconut-based gravy and aromatic spices make kadala curry a true comfort food that warms both the body and soul.
In Malayalam, chickpeas are called Kadala and Kari means curry. Traditionally served with steamed rice, puttu (steamed rice cake), or appam (fermented rice pancake), Kerala chickpeas curry is a perfect blend of earthy spices and creamy coconut.
Health Benefits Of Chickpeas:
- Rich in Fiber: Kala Chana is an excellent source of dietary fiber, which helps regulate digestion and promotes a healthy gut.
- Protein Powerhouse: Packed with plant-based protein, they are a great option for vegetarians and vegans.
- Low Glycemic Index: Chickpeas have a low glycemic index, making them ideal for controlling blood sugar levels, especially in diabetic diets.
- Loaded with Antioxidants: Brown chickpeas contain polyphenols and flavonoids that help combat oxidative stress and reduce inflammation.
Kadala Curry With Chickpeas Recipe:
Kerala Kadala Curry is a nutritious, flavourful, and versatile dish that can easily fit into a healthy and balanced diet. The chickpeas are cooked to perfection in a coconut-based gravy, spiced with an aromatic mix of curry leaves, mustard seeds, and garam masala.
Whether served with traditional Kerala sides or paired with modern staples like rice or chapati, this curry is bound to please everyone at the table. Try out this recipe today and experience the rich, authentic taste of Kerala cuisine!
- To make Kadala Curry Kerala Style, firstly rinse the chickpeas and soak overnight. Next day, drain the water and rinse the soaked chickpeas well. Pressure cook with enough water for 8-10 whistles on high or until soft. Once the pressure releases, grind about 3-4 tbsp. of the boiled chickpeas. Keep aside
- Meanwhile, heat about 1 tbsp oil in a kadai over medium heat. Add sliced onion, chopped ginger, garlic, grated coconut, dry red chillies, curry leaves and coriander seeds.
- Roast the ingredients for 4-5 minutes till a nice aroma arises and they turn golden brown.
- Then cool and transfer to a mixie jar. Add a pinch of turmeric and garam masala powder and grind to a smooth paste. Keep aside.
- Now heat about 1 tbsp. of oil in the same kadai. Add chopped tomatoes and cook until they soften and release oil from the sides.
- Then add the ground chickpeas paste and the ground masala paste.
- Sprinkle salt and cook over medium heat for about 5 minutes.
- Then add the boiled chickpeas.
- Add ½ cup of cooking liquid from the pressure cooker. Stir well to combine with the masala.
- Simmer over medium heat for about 10 minutes or until you get the desired consistency. Turn off the gas.
- Heat oil in a small pan. Add dry red chilli, curry leaves, mustard seeds and sliced onion.
- Sauté for a 1-2 minutes.
- Pour the tadka over the Kadala curry.
- Transfer into a serving dish.
- Serve Kerala Kadala Curry with white rice or paratha.
If you are looking for more Kerala Recipes, then do try out Papaya Thoran
Serving Suggestions for Kadala Curry:
- Puttu: Kadala Kari is traditionally paired with steamed puttu, a cylindrical rice flour and coconut cake.
- Appam: Enjoy the curry with soft and fluffy appams, a type of pancake made from fermented rice batter.
- Rice or Parotta: Enjoy with Kerala parotta or rice for lunch or dinner
- Dosa: Serve alongside dosa for a South Indian feast
Variations of Kadala Kari:
While the traditional recipe is beloved, there are several variations you can try:
- Tangy Kadala Curry: Add a dash of tamarind paste to the curry for a slightly tangy flavor that complements the richness of the coconut.
- Coconut-less Kadala Curry: For a lighter version, skip the coconut and use only spices and tomatoes to make a masala base.
- Vegetable Kadala Curry: Add vegetables like green peas, potatoes, or carrots for a nutritious twist.
- Creamier Kadala Curry: For an extra creamy texture, add some cashew paste along with the coconut paste.
- Spicy Kadala Curry: Increase the amount of green chilies and red chili powder for a fiery kick.
- Dry Kadala Curry: Reduce the amount of liquid for a drier, side dish version.
Tips For Perfect Kerala Chickpeas Curry:
To ensure your brown chickpeas dish turns out perfect every time, keep these tips in mind:
- Soak the chickpeas properly to ensure even cooking
- Use fresh coconut for the best flavour
- Don’t skimp on the coconut oil – it adds authentic flavour
- Adjust the consistency by adding more or less water
- Let the curry simmer for at least 10 minutes to allow flavours to develop
Kadala Curry Recipe
Ingredients
- 200 grams chickpeas, kala chana
To roast and grind:
- ½ cup coconut, grated
- 1 tsp ginger chopped
- 5-6 garlic cloves
- 2 dry red chillies
- 1 tsp coriander seeds
- 1 sprig curry leaves
- 1 medium onion finely chopped
- 1 tbsp oil
- ¼ tsp turmeric
- ½ tsp garam masala powder
For the Kadala Curry:
- 1 tbsp. oil
- 1 medium tomato chopped
- 1 ¼ tsp salt
For Kadala Tadka:
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 1 dry red chilli
- 1 small onion sliced
- 1 tsp coconut oil
Instructions
- Rinse and soak the chickpeas in water overnight or for at least 6-8 hours.
- Drain the soaked chickpeas, rinse once again and add them to a pressure cooker with fresh water. Cook on high for 8-10 whistles or until soft but not mushy.
- Once the pressure releases, take about 3-4 tbsp of boiled chickpeas in a mixie jar and grind to a smooth paste. Keep aside.
- Meanwhile, heat oil in a kadai over medium heat. Add sliced onion, chopped ginger, garlic, dry red chillies, curry leaves, coriander seeds and grated coconut. Roast all the ingredients on medium flame till they release flavour and turn a golden brown, about 5 minutes. Then cool and grind to paste along with turmeric powder and garam masala powder. Keep aside.
- Heat oil in the same pan and add chopped tomato. Cook until the tomatoes soften. Then add the ground chickpeas paste and the ground masala paste. Sprinkle salt and sauté for about 5 minutes.
- Then add the boiled chickpeas and ½ cup of the cooking liquid. Simmer for 10 minutes, allowing the flavours to meld. Once you get the desired consistency, turn off the gas.
- Now in a small pan, heat a little coconut oil. Sizzle curry leaves, dry red chilli and mustard seeds. Add the sliced onion and fry for 1-2 minutes.
- Pour this tadka over the kadala kari.
- Serve Kerala Kadala Kari with steamed rice or appam.
