Kerala Style Kadala Curry
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Kerala Style Kadala Curry Recipe – Authentic Black Chickpea Coconut Curry

ByFood & Recipes Channel

Introduction: A Soul-Warming Kerala Classic

Hey there! If you’re a fan of comforting, home-cooked Indian food, then you’re in for a treat. This Kerala Style Kadala Curry is a true gem from the kitchens of South India. I’ve been making this hearty, spiced chickpea curry for years—and trust me, it never gets old. The magic lies in the creamy coconut base paired with perfectly cooked black chickpeas (kadala), soaked overnight just like grandma used to do.

It’s the kind of dish that turns simple ingredients into a warm, delicious hug in a bowl. Serve it with fluffy appams, crispy puttu, or just plain steamed rice—it’s always a winner!

📝 Ingredients You’ll Need

For the Chickpeas (Kadala)

  • 1 cup black chickpeas (kadala) – soaked overnight

  • 3 cups water (for pressure cooking)

  • A pinch of salt

For the Coconut Gravy

  • 1 cup fresh grated coconut (or ½ cup desiccated coconut)

  • 2 tablespoons coconut oil (adds that authentic Kerala flavor!)

  • 1 teaspoon mustard seeds

  • 2 medium onions – finely chopped

  • 2 ripe tomatoes – chopped

  • 2–3 green chilies – slit (adjust to your spice preference)

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon turmeric powder

  • 2 teaspoons coriander powder

  • 1 teaspoon red chili powder (more if you like it hot)

  • 1 teaspoon garam masala

  • 2 sprigs fresh curry leaves

  • Salt to taste

  • Water as needed (to adjust consistency)

For Garnish

  • A handful of fresh coriander leaves – chopped

👩‍🍳 Step-by-Step Cooking Instructions

Step 1: Soak and Cook the Chickpeas

  1. Soak Overnight: Rinse and soak 1 cup of black chickpeas in plenty of water overnight (at least 8 hours). This helps soften them and improves digestion.

  2. Pressure Cook: Drain and transfer the soaked kadala to a pressure cooker with 3 cups of water and a pinch of salt. Cook for about 3–4 whistles, or until soft but not mushy. If you’re cooking in a regular pot, simmer for 30–40 minutes until tender.

💡 Tip: Cook a big batch and freeze portions to save time later!

Step 2: Make the Coconut Paste

  1. Blend Coconut: Add the grated coconut to a blender with a splash of water. Blend it into a smooth paste. Set this aside—we’ll add it to the curry soon.

Step 3: Build the Flavor Base

  1. Heat the Oil: In a large pan, heat coconut oil over medium flame. Once hot, toss in the mustard seeds and let them crackle.

  2. Sauté Aromatics: Add chopped onions and sauté until golden brown—don’t rush this step! Then add the ginger-garlic paste and green chilies. Cook for another 2–3 minutes until the raw smell fades.

  3. Tomato Time: Add the chopped tomatoes and cook until they turn soft and jammy.

  4. Spice It Up: Sprinkle in turmeric, coriander powder, red chili powder, and salt. Stir well and let it cook for another 2 minutes.

Step 4: Combine Chickpeas and Coconut

  1. Add the Chickpeas: Now, toss in your cooked black chickpeas. Give everything a good stir so the masala coats them nicely.

  2. Add the Coconut Paste: Pour in the coconut paste and a little water to adjust the consistency to your liking. Bring it all to a gentle boil.

  3. Simmer Slowly: Let the curry simmer for 5–7 minutes. This helps all those beautiful flavors mingle and deepen.

Step 5: Finish with Fragrance

  1. Final Touches: Sprinkle in garam masala and toss in the curry leaves. Cook for 2 more minutes and turn off the heat.

  2. Garnish: Top it off with fresh coriander leaves.

🧡 Kitchen Tip: The longer it sits, the better it tastes. This curry is even yummier the next day!

🍽️ How to Serve Kadala Curry

This versatile curry pairs beautifully with:

  • Appam: The ultimate combo! Soft and lacy fermented rice pancakes soak up the curry like a dream.

  • Steamed Rice: For a simple, everyday meal.

  • Puttu: A traditional Kerala breakfast made with rice flour and coconut—perfect with kadala.

  • Chapati or Paratha: For a fusion twist, serve it with Indian flatbreads.

Don’t forget to add a spicy mango pickle or a crisp cucumber salad on the side!

🥭 Best Drinks to Pair With It

  • Mango Lassi: Cool and creamy, balances out the spices.

  • Masala Chai: If you’re enjoying this for brunch, chai is your best friend.

🌿 Why You’ll Love This Dish (Health Benefits)

  • Rich in Plant Protein: Black chickpeas are a powerhouse of protein—perfect for vegetarians and vegans.

  • Fiber Boost: Keeps your digestion happy and your tummy full.

  • Coconut Goodness: Adds healthy fats and amazing flavor.

  • Spices = Antioxidants: Turmeric, chili, and coriander bring more than just taste—they help fight inflammation too!

🔚 Final Thoughts: Made with Love from Kerala

There’s something truly special about Kerala Kadala Curry—it’s humble, soulful, and packed with flavor. Whether you’re from Kerala or just exploring regional Indian cuisine, this dish is sure to make its way into your favorites list.

So go ahead, roll up your sleeves and give it a try. Your kitchen will smell incredible, and your taste buds will thank you. Happy cooking—and don’t forget to share it with someone you love ❤️

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