Kerala Kadala Curry Recipe – Spicy Chickpeas in Coconut Curry
Description
Kerala Kadala Curry is a rich, flavorful, and aromatic curry from the coastal state of Kerala, India. This beloved dish features brown chickpeas (Kala Chana) cooked in a spiced coconut gravy, offering a delicious blend of heat, tang, and earthy flavors. The curry gets its signature taste from freshly ground coconut, fennel seeds, and coriander seeds, combined with the bold flavors of mustard seeds, curry leaves, baby onions, garlic, ginger, and a variety of spices like turmeric and red chili powder. Cooking in coconut oil further enhances the authenticity of this South Indian dish, making it a delightful addition to your breakfast or festive spread. Serve it with traditional Puttu or your choice of bread for a fulfilling meal that captures the essence of Kerala cuisine.
Cuisine: Kerala Recipes
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients
For the Curry:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight and cooked |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs, finely chopped |
| Green Chillies | 2, slit |
| Pearl Onions (Sambar Onions) | 15, finely chopped |
| Garlic | 5 cloves, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Homemade Tomato Puree | 1/2 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
For the Coconut Paste:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut | 1 cup |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Fennel Seeds (Saunf) | 1 teaspoon |
Preparation Time: 40 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Instructions
-
Soak the Chickpeas
Begin by soaking the Kala Chana (brown chickpeas) overnight or for at least 8 hours. This step ensures that the chickpeas soften and cook properly in the curry. -
Cook the Chickpeas
After soaking, drain the chickpeas and place them in a pressure cooker. Add 2-1/2 cups of water and a pinch of salt. Cook the chickpeas under pressure for about 4 to 5 whistles. Once the pressure cooker starts releasing steam, lower the heat and let the chickpeas simmer for 20 minutes. Turn off the heat and allow the pressure to release naturally. The chickpeas should be soft and tender; if they aren’t fully cooked, pressure cook for a little longer. -
Prepare the Coconut Paste
While the chickpeas are cooking, prepare the coconut paste. In a mixer or grinder, add fresh coconut, coriander seeds, and fennel seeds. Add 1/2 cup of warm water and blend to form a smooth paste. Set this paste aside. -
Tempering the Spices
In a heavy-bottomed pan, heat coconut oil over medium heat. Add mustard seeds and allow them to crackle. Once the seeds have spluttered, add the finely chopped pearl onions, garlic, ginger, and green chilies. Sauté everything until the onions turn soft and translucent. -
Cooking the Curry Base
Add the curry leaves to the pan and sauté for a few seconds to release their flavor. Stir in the tomato puree, turmeric powder, and red chili powder. Cook the mixture for a few minutes until the oil separates from the masala and the tomatoes soften. -
Add Coconut Paste and Chickpeas
Stir in the prepared coconut paste to the curry base. Mix well and allow the paste to cook along with the spices for about 2-3 minutes. Add the cooked chickpeas and season with salt to taste. -
Simmer the Curry
Pour in 1 cup of water, and give everything a good stir. Bring the curry to a boil, then reduce the heat to low. Let it simmer gently for 15 minutes, allowing the flavors to meld and the curry to thicken. The chickpeas should absorb the aromatic coconut and spice mixture, creating a rich, fragrant curry. -
Adjust Seasoning and Serve
Taste the curry and adjust the salt or chili as needed. Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl. Serve hot.
Serving Suggestions:
Serve this hearty Kerala Kadala Curry with Puttu (steamed rice cakes), appam (soft, spongy pancakes), or roti for a satisfying breakfast or lunch. This curry also makes an excellent dish for festive occasions like Onam or other traditional Kerala celebrations.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
| Potassium | 370 mg |
| Vitamin A | 10% of daily value |
| Vitamin C | 25% of daily value |
| Calcium | 4% of daily value |
| Iron | 15% of daily value |
Tips for the Perfect Kerala Kadala Curry:
- Soaking the Chickpeas: Ensure you soak the chickpeas overnight for optimal texture and cook time. If you’re short on time, you can use canned chickpeas, but the texture will not be as authentic.
- Coconut Paste: The freshly ground coconut paste is essential for the curry’s rich and creamy texture. Do not substitute it with store-bought coconut milk as it will alter the flavor.
- Spices: Adjust the red chili powder according to your heat tolerance. For a milder version, reduce the amount of chili powder or omit it altogether.
- Serve with Puttu: Kerala Kadala Curry is traditionally paired with Puttu, a steamed rice cake. This combination is a classic Kerala breakfast, and the soft, delicate Puttu perfectly complements the bold, spicy curry.
Indulge in the vibrant flavors of Kerala with this Kerala Kadala Curry, a wholesome, protein-packed dish that brings the traditional tastes of South India right to your table!
