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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
Cook the Chickpeas
Prepare the Roasted Coconut Masala
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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.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 385.68 calories per serving with 11.64g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Make the Curry Base
Combine and Simmer
Finish and Serve
You can use white chickpeas (kabuli chana) instead of black chickpeas. The cooking time might be slightly shorter.
Add diced potatoes, carrots, or raw plantain along with the chickpeas in the pressure cooker for a more wholesome curry.
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.
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.
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.
The high fiber content from chickpeas aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in regulating blood sugar levels.
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.
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.
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.
Yes, you can use canned chickpeas to save time. Drain and rinse two 15-ounce cans. Skip the pressure cooking step and add them directly to the gravy. Simmer for at least 15-20 minutes to allow them to absorb the flavors of the masala.
The deep, rich brown color comes from roasting the coconut. You likely need to roast it for a longer time on low heat. It should be a uniform, dark reddish-brown, almost the color of milk chocolate, before you grind it. Be careful not to burn it, as that will make the curry bitter.
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from the chickpeas, contains healthy fats from coconut, and is packed with beneficial spices. It is naturally vegan and gluten-free.
A typical 1.5 cup serving of Kerala Kadala Curry contains approximately 380-420 calories. The exact number can vary based on the amount of coconut and oil used.
Leftover Kadala Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. The flavor often improves the next day.