Kerala Kadala Curry

Puttu and kadala curry is the most popular and staple breakfast combinations in Kerala. Anyone visiting Kerala should never miss to try this heavenly combination. This Kerala style kadala curry is made using black chickpeas, simmered in an aromatic and spicy gravy of roasted spices and coconut. This curry is also served as a side dish to appam and idiyappam.

Most of the Sundays amma makes puttu and kadala curry for breakfast. Mind you this is a very heavy breakfast, so a light lunch is prepared on those days. To get the authentic taste, I highly recommend using coconut oil only to make this curry. Even if you don’t make puttu or appam, you can relish this flavorful curry with dosa, chapathi or poori. The curry stays fresh in the fridge for up to two days.

Kerala Kadala Curry

Black chickpeas simmered in roasted coconut and spices gravy

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

• 1 cup black chickpeas
• 1 large onion chopped
• ½ tsp ginger garlic paste
• 1 tsp mustard seeds
• Pinch of asafoetida / hing
• 1 sprig curry leaves
• ¼ tsp turmeric powder
• 1 tbsp coconut oil
• Salt to taste

To roast and grind

• 2 tsp coconut oil
• 2 tsp coriander seeds
• ¼ tsp fennel seeds / perumjeerakam
• 6 – 8 dry red chillies
• ½ medium onion roughly chopped
• 1 garlic clove optional
• ½ cup grated coconut

Instructions

• Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.
• Drain the chickpeas. Do not throw the water away. The water will be used for the gravy.
• Heat 2 tsp oil in a small pan. Add coriander seeds, fennel seeds, red chillies, onion, garlic and coconut. Roast until the coconut turns dark brown. Cool and grind to a smooth paste.
• Heat 1 tbsp oil and add mustard seeds. When it splutters, add curry leaves, asafoetida and onions. Fry till the onions become soft and translucent.
• Then add ginger garlic paste, turmeric powder and saute for a minute. Add the ground coconut paste and fry for a minute.
• Add 2 cups of the reserved chickpeas water, salt and mix well. Bring to a boil and let it boil for 2-3 minutes.
• Add the cooked chickpeas and mix well. Add water if its thick and boil for 2-3 minutes. Cover and simmer it for 5-8 minutes. Remove from heat.

Notes

• The gravy will thicken up a little after sometime, so add sufficient water and adjust the consistency of gravy.
• Adjust the amount of chillies according to your spice level. The amount of chillies mentioned makes a spicy curry.
• Roasting the ingredients to dark brown color is essential, otherwise the taste and color of curry will vary.

Course: Side Dish

Cuisine: Indian