Kadala Curry is very popular in Kerala. Commonly served for breakfast, this dish’s simple ingredients and wonderful taste make it the perfect way to start your mornings.
Soak black chickpeas 
Roast spices 
Add spice powders and roast 
Sauté ginger, garlic, and shallots 
Add grated coconut 
Cool mixture and blend 
Pressure cook soaked chickpeas 
Roast cumin seeds 
Add chopped onion 
Add pureed tomatoes 
Add cooked chickpeas 
Mix in ground paste 
Add water and boil 
Kadala Curry
Kadala Curry is very popular in Kerala. Commonly served for breakfast, this dish's simple ingredients and wonderful taste make it the perfect way to start your mornings.
Servings: 6
Ingredients
- 1 cup black chickpeas (black chana)
- 1½ cup red onions (chopped)
- 2 tomatoes (finely chopped or pureed)
- 10 curry leaves
- 3 tbsp coconut oil (for sautéing)
- 1 tsp coconut oil (for enhancing flavor)
- ¼ tsp cumin seeds
- 4 cups water (adjust as needed)
- salt
To Dry Roast:
- 1 tsp fennel seeds
- ¼ tsp black pepper
- 2 inch cinnamon stick
- 4 cloves
- ¼ tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- ½ tsp Kasmiri red chili powder
- 3 tsp coriander powder
To Roast in Oil:
- 1 tsp coconut oil
- ⅓ cup shallots
- 1 inch ginger piece (cut into 4 smaller pieces)
- 4 cloves garlic
- ½ cup grated coconut
Instructions
- Wash black chickpeas thoroughly and soak for at least 8 hours. (I soaked them in water overnight)
- Add soaked chickpeas to a pressure cooker. Pour in 1½ cups of water and add salt to taste.
- Cook for 7-8 whistles. The chickpeas should be soft. Set aside when done.
- In a separate pan, add fennel seeds, black pepper, cloves, and cinnamon. Roast until aromatic.
- Now, add turmeric powder, chili powder, Kasmiri red chili powder, and coriander powder. Roast slightly and transfer to a bowl. Set aside when done.
- In the same pan, add 1 tsp of coconut oil. Once hot, add the shallots, garlic, and ginger. Sauté until the raw smell fades.
- Next, add the grated coconut and sauté for 2-3 minutes. Let this cool.
- Once cool, add to a blender along with the dry roasted ingredients.
- Grind into a smooth paste, adding a little water as needed. Set aside.
- In a pan, heat 3 tbsp coconut oil. Once hot, add cumin seeds and roast until aromatic.
- Next, add chopped onions and saute until the raw smell fades.
- Now, add the pureed tomatoes and cook for 3-4 minutes.
- Add the cooked chickpeas and mix well. Let this cook for 5 minutes.
- Then, add the ground mixture along with 1 cup of water. Cook on low flame for 3-4 minutes. Adjust the consistency and salt as needed.
- Top with 1 tsp coconut oil and curry leaves. Boil for 2 minutes.
- Serve hot with puttu, idiyappam, or appam.
