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A rich and creamy Kerala-style curry made with black chickpeas simmered in a fragrant coconut milk gravy. This traditional dish is a perfect accompaniment for appam, puttu, or idiyappam.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Masala Base
Sauté Aromatics
A rich and creamy Kerala-style curry made with black chickpeas simmered in a fragrant coconut milk gravy. This traditional dish is a perfect accompaniment for appam, puttu, or idiyappam.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 430.47 calories per serving with 11.63g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Add Spices and Simmer
Finish the Curry
You can make this curry with white chickpeas (kabuli chana) or even kidney beans (rajma). Adjust cooking time accordingly.
Add 1 cup of diced potatoes or carrots along with the chickpeas in the pressure cooker for a more wholesome curry.
For an even richer and creamier texture, blend 10-12 soaked cashews into a fine paste and add it along with the thin coconut milk.
Add 1 teaspoon of fennel powder (saunf) along with the other spice powders for a slightly sweet and fragrant aroma.
Black chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from chickpeas aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body.
Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of Kadala Mappas (approximately 1 cup) contains around 450-490 calories, primarily from the chickpeas and coconut milk.
Yes, Kadala Mappas is a nutritious dish. It's rich in plant-based protein and fiber from chickpeas, and contains healthy fats from coconut. However, as it's calorie-dense due to coconut milk, portion control is recommended for a balanced diet.
Absolutely. To save time, you can use canned black chickpeas. Use about 2.5 to 3 cups of drained and rinsed chickpeas. Skip the pressure cooking step (Step 1) and add them directly to the masala in Step 4, along with 2 cups of water or vegetable broth.
Kadala Mappas is a Syrian Christian-style curry from Kerala, characterized by its rich, creamy coconut milk base and a relatively milder, fragrant spice profile. A standard Nadan Kadala Curry is often spicier, might use roasted coconut paste (varutharacha masala), and can have a thinner gravy.
Store leftover Kadala Mappas in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. Avoid microwaving on high power as it can cause the coconut milk to separate.
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