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Kadala Curry
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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.
Course: Breakfast, Curry, Main Course
Cuisine: Indian
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.