Kadala Curry is a special dish from Kerala cuisine. This popular dish is traditionally served with Puttu or Appam for breakfast in Kerala cuisine. Kadala is the Malayalam word for “chickpeas,” which are also known as kala chana.
Chickpeas are a great source of vegetarian protein, as well as fiber and nutrients, making this a healthy curry option. This traditional recipe from Kerala is a lovely meal for sharing with friends and family.
Kadala kari and puttu is one of my favorite breakfast combos. While this pairing makes for a delicious morning meal, you can also serve kadala curry with rice, chapatis or pooris for lunch or dinner.
Black Chickpeas - 1 cup
Coconut oil - 4 tbsp
Onion - 1 big
Tomatoes - 2
Small Onions - 10 - 12
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger - 1"
Garlic - 4 - 5
Curry leaves - 2 string
Grated coconut - 1/4 cup
Green chili - 3 - 4
Salt - As per taste
Red chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tbsp
Rinse and soak chickpeas in 3 cups of water for 8 to 9 hrs.
In a pressure cooker add the soaked chickpeas with water and salt. Pressure cook for 9- 10 whistles or till the chickpea gets soft. Allow the pressure to subside on its own.
Roughly chop the big onions, ginger and tomatoes.
In a kadai add 2 tbsp of oil have used coconut oil since the aroma of the coconut infuses the aroma to the dish. First add cumin seed, garlic and fennel seed.
Once the seed splutters add garlic changes color, drop in the big onions and green chili stir till it gets translucent.
Then drop in the tomatoes, ginger and cook till it turns mushy.
Finally, add grated coconut and allow to cook till changes color.
Once the mixture cools down completely grind it to a smooth paste by adding required water.
In the same kadai add 2 tbsp of oil splutter curry leaves add the smooth mixture and cook for 1 minute.
Drop in red chili powder, turmeric powder and coriander powder and cook till the raw smell goes.
Finally, add the cooked chickpea and allow to get cooked in the mixture with the stock of water in the cooker.
Simmer and cook for 10 minutes or till the masalas get infused with the chickpeas.
Serve with puttu, roti or appam.