Kerala-Style Kadala Curry To Pair With Parotta, Puttu & Appam
By Krati Purwar
February 23, 2025
Kerala-style kadala curry is a protein-rich gravy every foodie should taste once. Its combination with puttu (rice), Malabar parotta, and appam (thin rice flatbread) is to die for. You can relish this curry for breakfast, lunch, or dinner. Follow this guide.
Ingredients
For Chickpeas 4.5 cups water 1 cup black chickpeas For Coconut Paste ⅓ cup water ½ cup grated coconut For Spice Blend 2-3 strands of mace ½ tsp fennel seeds ½ tsp nutmeg powder 3 cloves 1-inch cinnamon
Ingredients
For Curry 8-10 curry leaves ⅓ cup shallots ¼ tsp turmeric 2 green chillies 1-inch ginger ½ tsp pepper, mustard 1 tsp coriander Salt to taste 2 tbsp coconut oil 1.25 cups water 1 tsp red chilli
Step 1
Rinse and soak black chickpeas in 2 cups of water and pressure cook them in the morning in 2.5 cups of water for 9-10 whistles.
Step 2
While chickpeas are cooked, blend coconut with water into a smooth paste. Dry roast spices for Kerala masala and grind them into a fine powder.
Step 3
Once done, start the preparation of the curry by sauteing shallot in a kadhai with hot coconut oil and mustard seeds.
Step 4
Add curry leaves, ginger, garlic, powdered spices, and Kerala spice powder.
Step 5
Pour coconut paste and cook it for 4-5 minutes. Add water and pour chickpeas.
Step 6
Once ingredients come to a boil, turn off the flame and garnish with coriander leaves.
