Koddel
A hearty, coconut-based curry from Mangalore, featuring black chickpeas and potatoes. This dish balances earthy legumes with a tangy, spicy masala made from roasted spices and tamarind. Perfect with steamed rice or neer dosa.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas: Wash and soak the black chickpeas in ample water overnight (at least 8 hours). Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, and 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Let the pressure release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Masala Paste: While the chickpeas cook, heat a small, heavy-bottomed pan on low heat. Dry roast the dry red chilies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Transfer to a plate to cool. In a blender, combine the roasted spices, grated coconut, turmeric powder, and tamarind pulp (squeezed from the soaked tamarind). Add about 0.5 cup of water and grind to a very smooth paste.
- 3
Step 3
- a.Combine and Cook the Curry: In a large pot or kadai, add the cooked chickpeas along with their cooking water. Add the cubed potatoes and chopped onion. Bring to a boil, then reduce heat and cook for 8-10 minutes until the potatoes are almost fork-tender. Stir in the ground masala paste, the remaining 1 tsp of salt, and the optional jaggery. Mix well. Reduce the heat to low, cover, and let the curry simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
- 4
Step 4
- a.Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the urad dal and fry until it turns a light golden brown. Add the crushed garlic and sauté for 30-40 seconds until aromatic. Finally, add the curry leaves, stir for a few seconds, and immediately turn off the heat.
- 5
Finish and Serve: Pour the hot tempering over the simmering curry
- a.Stir gently to combine. Cover the pot and let the curry rest for at least 5 minutes for the flavors to infuse. Serve hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and better digestion.
- 2Roast the spices on a low flame to prevent burning, which can make the curry bitter.
- 3For the most authentic flavor, use fresh or frozen grated coconut and cold-pressed coconut oil.
- 4The water used to cook the chickpeas is flavorful and nutritious; always use it as the base for your gravy.
- 5Crushing the garlic for the tempering releases more aromatic oils than chopping it.
- 6Allow the curry to rest for a few minutes after adding the tempering; this step significantly enhances the flavor.
Adapt it for your goals.
Vegetable Addition
You can replace potatoes with other vegetables like sweet potato, pumpkin (kaddu), or ash gourd. Adjust cooking time accordingly.
Legume SwapLegume Swap
If you don't have black chickpeas, you can make this curry with black-eyed peas (lobia) or even regular chickpeas (kabuli chana).
Creamier GravyCreamier Gravy
For a richer, creamier gravy, add a tablespoon of poppy seeds (khus khus) while roasting the spices for the masala.
Spicier VersionSpicier Version
Increase the number of dry red chilies or add 1/4 teaspoon of black peppercorns to the spice mix before roasting for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
High in Dietary Fiber
The combination of chickpeas and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
Coconut and coconut oil are rich in medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy.
Anti-Inflammatory Properties
Spices like turmeric, cumin, and coriander used in the masala have well-known anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Frequently asked questions
Koddel is traditionally served with steamed rice, especially the local parboiled variety. It also pairs wonderfully with soft rice crepes like Neer Dosa or steamed rice cakes called Sannas.