Authentic Kerala Style Kadala CurryVeg
Experience the authentic taste of Kerala with this rich and flavorful Kadala Curry. Made with black chickpeas simmered in a fragrant coconut milk-based gravy and aromatic spices, this protein-packed dish is a true soul-warmer. Perfectly tempered with mustard seeds , curry leaves , and shallots , it pairs beautifully with soft puttu , appam , or dosa. Follow this simple guide to recreate this traditional South Indian classic right in your kitchen!
Ingredients
Chickpea Preparation:
1 cup of Black Chickpeas (Kadala) soaked overnight
as needed Water
1 tsp Salt
1 tsp Turmeric Powder
Curry Base:
2 tbsp Coconut Oil
5 cloves Garlic Paste
2 nos. Onion (finely chopped)
3 nos. Green Chilli (slit)
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Black Pepper Powder
1 tsp Garam masala Powder (Hot Spices)
2 nos. Tomato (finely chopped)
1 cup Coconut Milk
Tempering (Tadka):
For frying Coconut Oil
1 tsp Mustard Seeds
2 nos. Dry Red Chilli
4 nos. Shallots (thinly sliced)
few Curry Leaves
Instructions
Step 1— Preparing the Chickpeas
1
Soak the black chickpeas in water overnight.
2
Transfer the soaked chickpeas to a pressure cooker, add enough water to cover them, along with salt and turmeric powder.
3
Pressure cook for 5–6 whistles over medium flame.
4
Once finished, turn off the heat and allow the pressure to release naturally before opening the lid.
Step 2— Preparing the Curry Base
1
Heat coconut oil in a wide pan or kadai.
2
Add crushed garlic, finely chopped onions, and slit green chilies. Sauté until the onions turn golden brown and aromatic.
3
Lower the flame and stir in the spice powders: red chilli powder, coriander powder, cumin powder, black pepper powder, and garam masala.
4
Mix well with the onion base. 8. Add finely chopped tomatoes and cook until they become soft and mushy.
5
Pour in the cooked chickpeas along with the water they were boiled in.
6
Cover the pan and let the curry simmer for about 10 minutes to allow the flavors to meld and the gravy to thicken.
7
Reduce the flame to low, pour in the fresh coconut milk, and heat gently for a few minutes.
8
Do not let the curry boil after adding the coconut milk.
Step 3— Tempering (The Finishing Touch)
1
In a small pan, heat a little coconut oil.
2
Add mustard seeds and let them splutter.
3
Add dried red chillies, sliced shallots, and fresh curry leaves. Fry until the shallots turn golden.
4
Pour the hot tempering over the curry and give it a gentle stir before serving hot with puttu, appam, or dosa.
