By Rajan Bhattacharya
August 27, 2024
Kadala Curry is a rich and aromatic dish made with black chickpeas, coconut, and a blend of spices. This traditional Kerala curry pairs perfectly with Puttu, Appam, or steamed rice, making it a must-try.
1 cup black chickpeas 2 cups water (for soaking) 2.5 cups water (for cooking) ½ tsp fennel seeds 2-3 mace strands 1 inch cinnamon 3 cloves 3 pinches nutmeg ½ cup grated coconut ¼ - ⅓ cup water (for coconut paste) ⅓ cup chopped shallots 1 tsp chopped ginger
1-2 green chilies, chopped 10-12 curry leaves ½ tsp mustard seeds ¼ tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder ¼ tsp black pepper powder 2 tbsp coconut oil 1-1.25 cups water or chickpea stock Salt as required
Rinse and soak the black chickpeas in 2 cups of water for 8-9 hours or overnight.
Pressure cook the soaked chickpeas in 2.5 cups of water with salt until tender, for 9-10 whistles.
Grind the grated coconut with ¼ - ⅓ cup water into a smooth paste and set aside.
Dry roast fennel seeds, mace, cinnamon, cloves, and nutmeg until aromatic. Grind them into a fine powder.
Heat coconut oil in a pan, crackle mustard seeds, and sauté shallots, ginger, chilies, and curry leaves until the shallots are translucent.
Add red chili powder, coriander powder, black pepper, and the ground garam masala, sauté for a minute.
Stir in the coconut paste and cook for 4-5 minutes on low heat, then add cooked chickpeas and water. Season with salt and simmer until the gravy thickens.
Serve the Kadala Curry hot with Puttu, Appam, or steamed rice for a hearty Kerala-style meal.