📝 About This Recipe
Hailing from the lush coastal state of Kerala, India, this Kadala Curry is a soul-warming masterpiece featuring nutty black chickpeas simmered in a deeply roasted coconut gravy. The dish is defined by its complex layering of spices, the richness of fresh coconut, and the aromatic tempering of mustard seeds and curry leaves. It is a quintessential South Indian breakfast staple that strikes a perfect balance between earthy protein and vibrant, tropical heat.
🥗 Ingredients
The Chickpeas
- 1 cup Kala Chana (Black Chickpeas) (soaked overnight in water)
- 3 cups Water (for pressure cooking)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
The Roasted Coconut Paste
- 1 cup Fresh Grated Coconut (thawed if using frozen)
- 4-5 pieces Shallots (thinly sliced)
- 1 tablespoon Coriander Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Fennel Seeds
- 1/2 teaspoon Black Peppercorns
The Base and Tempering
- 2 tablespoons Coconut Oil (essential for authentic flavor)
- 1 teaspoon Mustard Seeds
- 1 inch piece Ginger (finely julienned)
- 4 cloves Garlic (minced)
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 sprigs Curry Leaves (fresh is best)
- 1 large Red Onion (finely chopped)
- 1/2 teaspoon Garam Masala (for finishing)
👨🍳 Instructions
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1
Drain the soaked black chickpeas and rinse them thoroughly. Place them in a pressure cooker with 3 cups of water, turmeric powder, and salt.
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2
Pressure cook for 6-8 whistles until the chickpeas are tender but still hold their shape. If using a pot, simmer for 45-60 minutes until soft. Do not discard the cooking liquid!
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3
While the chickpeas cook, prepare the coconut paste. Heat a small skillet over medium-low heat and add the grated coconut, shallots, fennel seeds, and peppercorns.
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4
Dry roast the mixture, stirring constantly, until the coconut turns a deep golden brown and smells toasted. Be careful not to burn it, as this will make the curry bitter.
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5
Turn off the heat and add the coriander powder and chili powder to the hot pan. Stir for 30 seconds to toast the spices in the residual heat.
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6
Once cooled, grind this mixture with a splash of water into a very smooth, thick paste. Set aside.
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7
In a heavy-bottomed pan or kadai, heat the coconut oil. Once hot, add the mustard seeds and wait for them to pop and crackle.
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8
Add the dried red chilies (optional) and the fresh curry leaves. They will sizzle and release their aroma immediately.
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9
Add the chopped onions, ginger, garlic, and green chilies. Sauté until the onions turn translucent and light golden brown.
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10
Add the cooked chickpeas along with their cooking liquid to the pan. Stir to combine.
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11
Stir in the prepared roasted coconut paste. Mix well, ensuring the paste is fully incorporated into the liquid.
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12
Bring the curry to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes to allow the flavors to meld and the gravy to thicken.
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13
Sprinkle the garam masala over the top and adjust salt if necessary. If the curry is too thick, add a little hot water to reach your desired consistency.
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14
Turn off the heat and let the curry rest for 5 minutes before serving. This allows the oils to rise to the surface and the flavors to deepen.
💡 Chef's Tips
Always use coconut oil for this recipe; vegetable oils won't provide the authentic Malabari aroma. Roasting the coconut is the most critical step—ensure it reaches a dark brown color (like coffee) for the signature deep flavor. If you don't have a pressure cooker, soak the chickpeas with a pinch of baking soda to help them soften faster during boiling. For a creamier texture, mash a tablespoon of the cooked chickpeas against the side of the pot before adding the coconut paste. Leftovers taste even better the next day as the chickpeas continue to absorb the spiced gravy.
🍽️ Serving Suggestions
Serve hot with 'Puttu' (steamed rice cakes with coconut), the most traditional pairing. Pairs beautifully with 'Appam' (lacey fermented rice crepes) for a soft, pillowy texture contrast. Enjoy it with Malabar Parotta for a decadent, flaky bread experience. Serve alongside a side of steamed red rice and a dollop of yogurt for a balanced lunch. A hot cup of South Indian Filter Coffee is the perfect beverage to follow this spicy meal.