Kadala Curry
Bursting with the bold and authentic flavors of Kerala, Kadala Curry is a hearty and aromatic dish made with black chickpeas (kadala) simmered in a rich and spiced coconut-based gravy. This vegan and gluten-free curry begins with perfectly cooked chickpeas, enhanced by a fragrant blend of roasted coconut, shallots, fennel seeds, and dried red chilies, ground into a luscious paste. Tempered with mustard seeds, curry leaves, and a medley of spices such as garam masala, turmeric, and coriander powder, this dish is a celebration of South Indian cuisine. Serve it piping hot with traditional accompaniments like puttu, appam, or steamed rice for a comforting and wholesome meal. Perfect for a cozy dinner or a flavorful addition to any festive spread, Kadala Curry is a true crowd-pleaser.
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Recipe Information
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
Instructions
Rinse and soak the black chickpeas in ample water for 8 hours or overnight. Drain the water before cooking.
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.
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.
In another pan, heat the remaining 1 tablespoon of coconut oil. Add mustard seeds and allow them to splutter.
Add curry leaves and chopped onions. Sauté until the onions are golden brown.
Add chopped tomatoes and cook until they are soft and the oil starts to separate.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes until the spices are aromatic.
Add the cooked chickpeas along with the water in which they were cooked. Stir well.
Mix in the roasted coconut paste and adjust the consistency by adding more water if needed. Bring the curry to a boil.
Season with salt and simmer for 10-15 minutes, allowing the flavors to meld together.
Remove from heat and garnish with more curry leaves, if desired. Serve hot with puttu, appam, or rice.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 410 mg | 9% | |
*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.
