Kerala Kadala Curry
A classic Kerala breakfast curry featuring tender black chickpeas simmered in a fragrant, roasted coconut gravy. Its rich, earthy flavors make it the perfect partner for puttu, appam, or dosa.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Rinse the kala chana and soak in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.Pressure cook on medium-high heat for 5-6 whistles (about 20-25 minutes) until tender but not mushy. Allow the pressure to release naturally. Reserve the cooked chickpeas and their cooking water.
- 2
Step 2
- a.Prepare the Roasted Coconut Masala
- b.Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low heat.
- c.Add coriander seeds, fennel seeds, cinnamon, cloves, cardamom, dried red chilies, and shallots. Sauté for 2-3 minutes until fragrant.
- d.Add the grated coconut. Stirring continuously, roast on low heat for 12-15 minutes. The coconut must turn a deep, uniform reddish-brown color. This step is crucial for the authentic flavor and color.
- e.Turn off the heat and let the mixture cool completely.
- f.Transfer the cooled mixture to a blender. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
- 3
Step 3
- a.Make the Curry Base
- b.In the same pan, heat the remaining 2 tbsp of coconut oil over medium heat.
- c.Add mustard seeds and let them splutter completely.
- d.Add the curry leaves and sauté for 30 seconds.
- e.Add the finely chopped onion and cook for 5-6 minutes until soft and translucent.
- f.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
- 4
Step 4
- a.Combine and Simmer
- b.Reduce the heat to low. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 45 seconds until fragrant, ensuring they don't burn.
- c.Add the ground coconut masala paste. Cook for 4-5 minutes, stirring often, until it darkens and oil starts to separate from the sides.
- d.Pour in the cooked chickpeas along with their reserved cooking water. Mix well.
- e.Using the back of a ladle, lightly mash about 2-3 tablespoons of chickpeas against the side of the pan to naturally thicken the gravy.
- f.Stir in the remaining 1 tsp of salt and the garam masala.
- 5
Step 5
- a.Finish and Serve
- b.Bring the curry to a gentle boil. Cover the pan, reduce the heat to low, and simmer for 10-15 minutes to allow the flavors to meld together.
- c.Check seasoning and adjust salt if needed. The gravy should be thick but pourable.
- d.Garnish with freshly chopped coriander leaves.
- e.Let the curry rest for at least 15 minutes before serving. Serve hot with puttu, appam, idiyappam, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Kadala Curry is patiently roasting the coconut on low heat until it's a deep, reddish-brown. Do not rush this step.
- 2Using virgin coconut oil is highly recommended for the traditional Kerala flavor profile.
- 3For a slightly tangy flavor, you can add one finely chopped tomato after the onions are cooked and sauté until mushy.
- 4The curry tastes even better the next day as the flavors have more time to develop.
- 5If using an Instant Pot, cook the soaked chickpeas on High Pressure for 20 minutes with natural pressure release.
- 6If you don't have a high-speed blender, a spice or coffee grinder can be used to grind the roasted coconut mixture into a fine powder first, then mixed with water to form a paste.
Adapt it for your goals.
Ingredient Swap
You can use white chickpeas (kabuli chana) instead of black chickpeas. The cooking time might be slightly shorter.
Add VegetablesAdd Vegetables
Add diced potatoes, carrots, or raw plantain along with the chickpeas in the pressure cooker for a more wholesome curry.
Creamier VersionCreamier Version
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the end of the cooking process. Do not boil after adding it.
Spicier CurrySpicier Curry
Increase the number of dried red chilies and green chilies, or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. They are easily digestible and can provide a quick source of energy.
Packed with Antioxidants
The array of spices used, such as turmeric, cloves, cinnamon, and coriander, are rich in antioxidants that help protect the body against damage from free radicals.
Frequently asked questions
Kadala Curry is a classic accompaniment for traditional Kerala breakfasts like Puttu (steamed rice and coconut cylinders), Appam (lacey rice pancakes), and Idiyappam (string hoppers). It also pairs well with chapati and dosa.