📝 About This Recipe
Transport your kitchen to the lush backwaters of Kerala with this authentic Kadala Curry, a soulful staple of South Indian cuisine. This dish features earthy black chickpeas simmered in a rich, deeply toasted coconut gravy infused with aromatic spices, fresh curry leaves, and pungent mustard seeds. It is a masterclass in balancing textures and flavors, offering a robust, protein-packed experience that is both comforting and exotic.
🥗 Ingredients
The Chickpeas
- 1.5 cups Kala Chana (Black Chickpeas) (soaked overnight in water)
- 4 cups Water (for boiling)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (to taste)
The Roasted Coconut Paste (Varutharacha Base)
- 1 cup Grated Coconut (fresh or frozen)
- 4-5 pieces Shallots (sliced)
- 2 cloves Garlic (smashed)
- 1 sprig Curry leaves
- 1 tablespoon Coriander powder
- 2 teaspoons Kashmiri red chili powder (adjust for heat preference)
- 1/2 teaspoon Black peppercorns (whole)
The Curry Sauté
- 2 tablespoons Coconut Oil (refined or virgin for authentic flavor)
- 1 teaspoon Mustard seeds
- 1 large Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 medium Tomato (finely chopped)
- 1/2 teaspoon Garam Masala (preferably Kerala-style)
The Tempering (Tadka)
- 1 tablespoon Coconut Oil
- 2 pieces Dried Red Chilies (broken in half)
- 1 sprig Curry leaves
- 2 pieces Small onion/Shallot (thinly sliced into rings)
👨🍳 Instructions
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1
Drain the soaked black chickpeas and rinse them thoroughly. Place them in a pressure cooker with 4 cups of water, turmeric, and 1 teaspoon of salt. Cook for about 6-8 whistles until soft but not mushy. If using a regular pot, simmer covered for 45-60 minutes.
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2
While the chickpeas cook, prepare the coconut base. Heat a heavy-bottomed pan over medium heat and add the grated coconut, shallots, garlic, and one sprig of curry leaves.
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3
Dry roast the coconut mixture, stirring constantly, until it turns a deep, dark golden brown. Be careful not to burn it; the dark color is essential for the curry's signature rich flavor.
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4
Once the coconut is dark brown, lower the heat and add coriander powder, red chili powder, and peppercorns. Sauté for 30 seconds until fragrant, then remove from heat and let cool.
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5
Once cooled, grind the roasted coconut mixture with a few tablespoons of water into a very smooth, thick paste. Set aside.
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6
In a separate large pot or kadai, heat 2 tablespoons of coconut oil. Add mustard seeds and wait for them to pop.
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7
Add the chopped onions and green chilies. Sauté until the onions become translucent and start to turn light brown.
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8
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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9
Add the chopped tomatoes and cook until they turn soft and pulpy. Mash them slightly with your spatula.
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10
Add the cooked chickpeas along with their cooking liquid (the 'aquafaba' adds great body) to the pot. Stir in the prepared coconut paste.
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11
Mix well, adjust salt, and add the garam masala. Simmer the curry on medium-low heat for 10-12 minutes until the gravy thickens and the flavors meld together beautifully.
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12
Prepare the final tempering: Heat 1 tablespoon coconut oil in a small pan. Add sliced shallots and fry until golden. Add dried red chilies and curry leaves, let them sizzle for 5 seconds.
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13
Pour this aromatic tempering over the simmering curry. Cover immediately with a lid to trap the smoky aromas for 5 minutes before serving.
💡 Chef's Tips
For the best flavor, always use coconut oil; it provides the authentic Kerala 'nadan' taste that vegetable oils cannot replicate. Don't rush the coconut roasting; the deeper the brown of the coconut, the richer and more complex your gravy will be. If the curry is too thin, mash a handful of the cooked chickpeas against the side of the pot to naturally thicken the sauce. If you cannot find black chickpeas, you can use regular garbanzo beans, though the texture and earthy flavor will differ slightly. Freshly pounded ginger and garlic always provide a superior aromatic punch compared to store-bought pastes.
🍽️ Serving Suggestions
Puttu (steamed rice cakes with coconut) is the most traditional and iconic pairing for this curry. Appam (lacey rice pancakes) or Idiyappam (string hoppers) are perfect for soaking up the rich gravy. Serve with hot, flaky Malabar Parotta for a decadent breakfast or dinner. A side of spicy lemon pickle and a glass of warm ginger tea completes the Kerala experience. For a simpler meal, it pairs excellently with steamed Matta (red) rice and a dollop of yogurt.