Kerala Kadala Curry Recipe – Spicy Chickpeas in Coconut Curry
Introduction:
Kerala Kadala Curry is a quintessential dish from the southern state of Kerala, renowned for its bold flavors and rich, aromatic spices. This delectable curry, featuring brown chickpeas (Kala Chana), is cooked in a creamy coconut-based gravy with a beautiful blend of mustard seeds, curry leaves, and freshly ground spices. Traditionally served with Puttu (steamed rice cakes), it makes for an indulgent breakfast or a satisfying meal any time of the day. Whether you’re celebrating the festival of Onam or craving an authentic South Indian curry, this dish is a perfect addition to your culinary repertoire.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) – soaked overnight and cooked | 1 cup |
| Coconut Oil | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves (finely chopped) | 2 sprigs |
| Green chillies (slit) | 2 |
| Pearl onions (Sambar onions – finely chopped) | 15 |
| Garlic (finely chopped) | 5 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Homemade tomato puree | 1/2 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Salt | to taste |
| Fresh coconut | 1 cup |
| Coriander (Dhania) seeds | 2 tablespoons |
| Fennel seeds (Saunf) | 1 teaspoon |
Preparation Time: 40 minutes
Cooking Time: 60 minutes
Total Time: 460 minutes (Including 8 hours soaking time for chickpeas)
Servings: 5
Cuisine: Kerala, South Indian
Course: Breakfast / Main Course
Diet: High Protein Vegetarian
Instructions:
Step 1: Soak and Cook the Chickpeas
- Begin by soaking the Kala Chana (Brown Chickpeas) in water for at least 8 hours or overnight to soften them.
- After soaking, drain the chickpeas and transfer them to a pressure cooker.
- Add 2-1/2 cups of water and a pinch of salt.
- Cook the chickpeas on medium-high heat for about 4-5 whistles. Once the pressure cooker has released, reduce the heat and let it simmer for an additional 20 minutes.
- Allow the pressure to release naturally before opening the lid. The chickpeas should be tender and soft. If they are not, cook them for a little longer.
Step 2: Prepare the Coconut Paste
- To make the coconut paste, place the fresh coconut, fennel seeds, and coriander seeds into a mixer grinder.
- Add 1/2 cup of warm water and blend until smooth, forming a thick paste. Set it aside.
Step 3: Sauté the Aromatics
- Heat coconut oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to crackle.
- Add the finely chopped onions, garlic, ginger, and green chillies to the pan. Sauté the mixture until the onions become soft and translucent, releasing their sweetness.
- Stir in the finely chopped curry leaves and sauté for another 30 seconds.
Step 4: Cook the Curry
- Add the tomato puree to the pan along with the turmeric powder and red chilli powder. Stir to combine the spices and cook for about 2 minutes, allowing the flavors to meld together.
- Now, add the prepared coconut paste to the pan and stir well. Let the mixture simmer for about 3-4 minutes, allowing the coconut paste to infuse the curry with its rich flavor.
- Once the coconut gravy base is cooked, add the cooked Kala Chana (chickpeas) to the pan. Add salt to taste and stir everything together.
- Pour in 1 cup of water to adjust the consistency of the curry. Stir well and bring it to a gentle boil. Reduce the heat to low and simmer for an additional 15 minutes, allowing the flavors to deepen and the masala to absorb into the chickpeas.
Step 5: Adjust and Serve
- Taste the curry and adjust the salt or chilli if needed. You can add more water for a thinner consistency or cook it longer if you prefer a thicker curry.
- Once satisfied with the flavor, turn off the heat and transfer the Kerala Kadala Curry to a serving bowl.
- Serve this hearty and flavorful curry hot with Puttu, Appam, Rice, or Chapati for a satisfying meal.
Serving Suggestions:
Kerala Kadala Curry pairs beautifully with Puttu (steamed rice cakes), but it can also be enjoyed with other South Indian breads like Appam or Idiyappam. For a more filling meal, you can serve it alongside white rice or parathas. This dish also makes for a perfect side for your Onam Sadya feast.
Tips & Variations:
- Chickpeas: If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas for a quicker version. However, soaking and cooking dried chickpeas enhances the flavor and texture of the curry.
- Coconut Paste: For a smoother coconut paste, ensure the coconut is finely grated before blending. This helps the paste incorporate better into the curry.
- Spices: If you prefer a spicier curry, you can increase the amount of green chillies or add a pinch of black pepper.
- Vegan Option: This recipe is already vegan, but if you’d like to make it richer, you can use coconut milk instead of water for a creamy texture.
Nutritional Information (Per Serving):
- Calories: ~250 kcal
- Protein: ~10g
- Carbohydrates: ~40g
- Fat: ~10g
- Fiber: ~8g
- Sodium: ~300mg
(These are estimated values and may vary based on specific ingredients used.)
Conclusion:
Kerala Kadala Curry is not just a curry; it’s a celebration of Kerala’s vibrant flavors, featuring wholesome chickpeas, fresh coconut, and a complex spice profile. This dish is a nourishing delight, perfect for any meal and a must-try for anyone looking to explore the delicious depth of South Indian cuisine.
