Kadala Curry

Kadala Curry is a quintessential Kerala-style curry that combines wholesome black chickpeas with a rich, aromatic coconut-based gravy. This hearty dish is crafted by simmering tender pressure-cooked chickpeas in a fragrant blend of roasted coconut, shallots, and fennel seeds, infused with bold spices like turmeric, red chili powder, and garam masala. The tempering of mustard seeds and curry leaves in coconut oil adds a signature South Indian flair to this vegan and gluten-free curry. Perfectly paired with traditional staples like puttu, appam, or steamed rice, Kadala Curry is a must-try comfort dish bursting with authentic flavors and cultural significance. Whether for breakfast, lunch, or dinner, this hearty recipe is guaranteed to leave you satisfied and craving more!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 150 grams Black chickpeas (kadala)
• 1 medium, finely chopped Onion
• 1 medium, chopped Tomato
• 2 tablespoons Coconut oil
• 0.5 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 0.75 cup Grated coconut
• 4 small Shallots
• 2 pieces Dried red chili
• 0.5 teaspoon Fennel seeds
• 3 cups Water

Directions

Step 1

Rinse and soak the black chickpeas in ample water for 8 hours or overnight. Drain the water before cooking.

Step 2

In a pressure cooker, add the soaked black chickpeas, 2 cups of water, and a pinch of salt. Cook for 3-4 whistles or until the chickpeas are soft. Set aside.

Step 3

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add grated coconut, shallots, dried red chilies, and fennel seeds. Roast until the coconut turns golden brown. Allow it to cool slightly, then blend to a smooth paste with a little water.

Step 4

In another pan, heat the remaining 1 tablespoon of coconut oil. Add mustard seeds and allow them to splutter.

Step 5

Add curry leaves and chopped onions. Sauté until the onions are golden brown.

Step 6

Add chopped tomatoes and cook until they are soft and the oil starts to separate.

Step 7

Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes until the spices are aromatic.

Step 8

Add the cooked chickpeas along with the water in which they were cooked. Stir well.

Step 9

Mix in the roasted coconut paste and adjust the consistency by adding more water if needed. Bring the curry to a boil.

Step 10

Season with salt and simmer for 10-15 minutes, allowing the flavors to meld together.

Step 11

Remove from heat and garnish with more curry leaves, if desired. Serve hot with puttu, appam, or rice.

Nutrition Facts

Serving size	(1377.3g)

Amount per serving	% Daily Value*
Calories	965.2

Total Fat 54.2g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3634.1mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 28.9g	0%
Total Sugars 38.1g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 297.1mg	0%
Iron 12.2mg	0%
Potassium 1793.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 9.5%

Carbs: 42.2%