Kadala Curry Recipe, also known as Kadala Kari, is a deliciously aromatic curry made with black chickpeas (kala chana), fresh coconut, and a medley of traditional spices. This hearty, protein-packed dish is a staple in Kerala cuisine, often paired with Puttu, Appam, or Idiyappam for a fulfilling meal. Its rich flavors and comforting texture make it a versatile choice for breakfast, lunch, or dinner. Follow this step-by-step guide to prepare an authentic, gluten-free, and vegan Kadala Curry that captures the essence of Kerala’s culinary heritage.
Ingredients for Kadala Curry Recipe
For the Chickpeas:
- Black chickpeas (kala chana): 1 cup (soaked and cooked)
- Water: 2 cups for soaking + 2.5 cups for pressure cooking
- Salt: ½ teaspoon
For the Kerala Garam Masala:
- Fennel seeds: ½ teaspoon
- Mace strands: 2 to 3
- Cinnamon: 1-inch stick
- Cloves: 3
- Nutmeg: A pinch (grated or powdered)
For the Coconut Paste:
- Fresh grated coconut: ½ cup
- Water: ¼ to ⅓ cup
For the Curry:
- Coconut oil: 2 tablespoons
- Mustard seeds: ½ teaspoon
- Shallots (pearl onions): ⅓ cup, finely chopped
- Ginger: 1 teaspoon, finely chopped
- Green chilies: 1–2, chopped
- Curry leaves: 10–12
- Ground turmeric: ¼ teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Black pepper powder: ¼ teaspoon
- Cooked chickpea stock: 1 to 1.25 cups
- Salt: To taste
Step-by-Step Instructions: Kadala Curry Recipe
Prepare the Chickpeas:
- Rinse and soak black chickpeas in 2 cups of water for 8–9 hours or overnight.
- Add the soaked chickpeas, 2.5 cups of fresh water, and salt to a pressure cooker. Cook for about 9–10 whistles until tender. Reserve the cooking stock.
Make the Coconut Paste:
- Blend grated coconut with water to form a smooth paste. Keep aside.
Prepare the Kerala Garam Masala:
- Lightly dry roast fennel seeds, mace, cinnamon, cloves, and nutmeg until fragrant. Grind them into a fine powder.
Cook the Curry:
- Heat coconut oil in a pan. Crackle the mustard seeds.
- Sauté shallots until golden, then add ginger, green chilies, and curry leaves. Cook until aromatic.
- Add turmeric, red chili powder, coriander powder, black pepper, and the freshly ground garam masala. Stir well and sauté for a minute.
- Mix in the coconut paste and sauté for another 4–5 minutes.
Simmer the Curry:
- Add the cooked chickpeas and mix thoroughly. Pour in 1–1.25 cups of reserved stock or water to achieve the desired consistency.
- Season with salt and simmer the curry until the flavors meld together and oil specks appear on the surface.
Serve:
- Serve hot with Puttu, Appam, Idiyappam, rice, or Malabar Parotta.
FAQs about Kadala Curry Recipe
What are black chickpeas, and can I substitute them with white chickpeas?
Black chickpeas, also known as kala chana, are smaller and have a denser texture than white chickpeas. While you can substitute with white chickpeas, the flavor and authenticity of Kadala Curry may vary slightly.
Can I use pre-packaged Kerala garam masala instead of making my own?
Absolutely! If you have access to pre-made Kerala garam masala, use 1 teaspoon instead of the homemade blend. However, freshly ground spices add a distinct aroma and freshness.
Is Kadala Curry always spicy?
The spice level can be adjusted based on your preference. Use less red chili powder for a milder version or increase it for a spicier kick.
Can I prepare Kadala Curry in advance?
Yes, Kadala Curry can be stored in the refrigerator for up to a day. Reheat with a splash of water if the curry thickens too much.
What other dishes pair well with Kadala Curry?
While traditionally served with Puttu, Kadala Curry also pairs beautifully with steamed rice, chapatis, pooris, or even dosa.
Kadala Curry is a timeless Kerala recipe that combines nutrition and flavor. Its versatility and richness make it an all-time favorite for any meal. Enjoy the essence of Kerala on your plate with this wholesome dish!