Sugar-Free Kadala Curry
Dive into the rich, hearty flavors of Sugar-Free Kadala Curry, a health-conscious twist on the traditional Kerala kadala curry. This wholesome recipe features protein-packed black chickpeas simmered in a fragrant blend of spices and enriched with freshly ground coconut for unmatched creaminess—completely free of added sugar. Crafted with coconut oil and infused with aromatic seasonings like mustard seeds, cumin, and curry leaves, this curry is a perfect match for rice, roti, or Kerala-style appam. With an overnight soak for the chickpeas and a pressure-cooked base, it delivers deep, authentic flavors while saving you time in the kitchen. Ideal for those seeking a sugar-free, nutrient-rich South Indian delicacy, this kadala curry balances taste and health effortlessly.
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Recipe Information
Ingredients
- 250 grams Black Chickpeas (Kadala)
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 large Onion, finely chopped
- 2 pieces Green Chilies, slit
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 0.5 teaspoon Turmeric Powder
- 1.5 teaspoons Coriander Powder
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 large Tomato, chopped
- 100 grams Coconut, grated
- 3 cups Water
- 1 teaspoon Salt
- 10 leaves Curry Leaves
Instructions
Rinse and soak the black chickpeas in water overnight or for at least 8 hours.
Drain the soaked chickpeas and set aside.
In a pressure cooker, heat coconut oil over medium flame.
Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds.
Add the chopped onion, green chilies, grated ginger, and minced garlic. Sauté until the onions are golden brown.
Stir in turmeric powder, coriander powder, and red chili powder. Mix well and cook for a minute.
Add the chopped tomato and cook until it becomes soft and the oil starts to separate.
Add the drained chickpeas to the cooker, mixing well with the masala.
Pour in 2 cups of water and add salt. Close the pressure cooker, cook on high flame until the first whistle, then lower the heat and cook for about 20 minutes.
Meanwhile, blend grated coconut with the remaining 1 cup of water to form a smooth paste.
Once the pressure is released from the cooker, open it and check if the chickpeas are cooked well. They should be soft.
Add the coconut paste to the cooked chickpeas and mix well. Add garam masala and curry leaves.
Simmer the curry for another 10 minutes, allowing it to thicken and the flavors to meld together.
Remove from heat and serve hot with rice, roti, or appam.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 31.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2080 mg | 44% | |
*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.
