Kadala Curry Recipe: Kadala Curry, also known as Kadala Kari, is a delectable curry packed with flavors, featuring black chickpeas, onions, aromatic herbs, coconut, and a blend of warming spices. This beloved curry is a staple in Kerala cuisine and is often enjoyed for breakfast alongside Puttu or Appam. Follow my step-by-step instructions with accompanying photos to master the art of preparing this comforting, gluten-free, and vegan curry!
About Kadala Curry Recipe:
Kadala, derived from the Malayalam language, translates to “chickpeas,” also referred to as kala chana, desi chana, or whole Bengal gram. “Kari” simply means “curry,” as you may have inferred.
Chickpeas are not only rich in vegetarian protein but also in fiber and essential nutrients, making this curry a nutritious option. This traditional Kerala recipe is inherently vegan and gluten-free, appealing to a wide range of dietary preferences.
Kadala Kari paired with Puttu (steamed rice and coconut cakes) is a popular breakfast combination in Kerala and a personal favorite of mine. While it’s a delightful morning meal, this curry can also be enjoyed with rice, chapatis, or pooris for lunch or dinner.
This recipe features a unique Kerala garam masala, a blend of warming spices. As this spice mix may not be readily available, I’ve included a small batch recipe specifically for this dish.
Similar to many Indian recipes, there are various versions of Kadala Curry, ranging from gravy to semi-dry. Some variations incorporate coconut milk, fresh or roasted coconut, while others omit coconut altogether. The recipe I’ve provided is loosely adapted from the ‘Essential Kerala Cookbook’ by Vijayan Kannampilly.
This spicy Kadala Curry is versatile and pairs well with Puttu, Appams, Idiyappam, or steamed rice, chapatis, and pooris, depending on your preference and what ingredients you have on hand.
Kadala Curry Recipe Ingredients:
For Cooking the Chickpeas:
- 1 cup black chickpeas (also known as kala chana, desi chana, whole bengal gram, or kadala) – 172 grams
- 2 cups water for soaking black chickpeas
- 2.5 cups water for pressure cooking
For Kerala Garam Masala:
- ½ teaspoon fennel seeds
- 2 to 3 thin strands of mace
- 1 inch cinnamon stick
- 3 cloves
- 3 pinches of grated nutmeg or ground nutmeg powder
For Coconut Paste:
- ½ cup tightly packed fresh grated coconut
- ¼ to ⅓ cup water for grinding or blending coconut
How to Make Kadala Curry Recipe
How to Prepare Chickpeas:
- Start by rinsing and soaking 1 cup of black chickpeas in 2 cups of water for 8 to 9 hours, or overnight.
Note: White chickpeas can be used as an alternative to black chickpeas.
Tip: If you’re short on time, you can accelerate the soaking process by bringing the water to a boil before pouring it over the chickpeas. Let them soak in the hot water for an hour, then drain and proceed with cooking.
- For a quicker option, you can use drained and rinsed canned white chickpeas. If using canned chickpeas, skip to step 5.
- Transfer the soaked black chickpeas to a 3-liter stovetop pressure cooker and add ½ teaspoon of salt.
- Pour in 2.5 cups of fresh water.
- Stir well to combine, then pressure cook the chickpeas for about 9 to 10 whistles until they are tender and fully cooked. Save the stock (aquafaba) and set it aside.
- Alternatively, you can cook the chickpeas in a pot on the stovetop or in an Instant Pot, adding water as necessary.
Making Coconut Paste:
- While the chickpeas are cooking, place ½ cup of tightly packed grated coconut into a grinder or blender jar.
- Add ¼ to ⅓ cup of water and grind or blend until a smooth paste forms. Adjust the water amount as needed to achieve the desired consistency. Set aside the ground coconut paste.
- Ensure that the coconut is finely blended or ground.
Making Kerala-style Garam Masala:
In a small pan, dry roast the following five spices until fragrant:
- ½ teaspoon fennel seeds
- 2 to 3 single strands of mace
- 1-inch cinnamon stick
- 3 whole cloves
- 3 pinches of grated nutmeg powder or nutmeg.
- Roast the spices lightly to release their oils, being careful not to overdo it.
Note: If you prefer, you can use a pre-packaged spice blend.
- Grind the roasted spices into a semi-fine or fine powder using a small spice grinder, coffee grinder, or mortar and pestle. Set aside the ground spice mix.
Making Kadala Curry Recipe:
- Heat 2 tbsp of coconut oil in a pan. Coconut oil adds a delightful flavor, but if unavailable, you can use any neutral-tasting oil.
- Add ½ teaspoon of mustard seeds and allow them to crackle.
- Incorporate ⅓ cup of chopped pearl onions or shallots into the pan. Stir and sauté for a minute.
- Add 1 teaspoon each of chopped ginger, chopped green chilies, and 10 to 12 curry leaves. Sauté until the shallots turn translucent or light golden.
- Introduce 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, ¼ teaspoon of black pepper powder, and the entire ground Kerala garam masala.
- If using packaged Kerala garam masala, add 1 teaspoon of it.
Tip: Adjust the quantity of red chili powder based on your spice preference. For a milder flavor, reduce to ½ teaspoon. Additionally, while tomatoes are not traditionally included in this recipe, you can add 1 finely chopped medium tomato if desired.
- Thoroughly mix and sauté the spices over low heat for about a minute.
- Add the ground coconut paste into the pan.
- Stir and thoroughly combine the ingredients.
- Sauté the mixture, stirring often, for about 4 to 5 minutes over low heat.
- Add the cooked black chickpeas (kadala) to the curry.
- Stir well to ensure the chickpeas are evenly coated with the curry mixture.
Simmering Kadala Curry Recipe:
- Pour in 1 to 1.25 cups of liquid – you can use water, chickpea stock (the water in which the chickpeas were cooked), or a combination of both. Stir well to incorporate.
- Adjust the liquid amount based on your desired consistency. For a thicker curry, use less water, and for a thinner consistency, you can increase the water slightly. However, be cautious not to dilute the flavors by adding too much water.
- Season the curry with salt and stir it again. Start with a small amount of salt as you can add more later if needed.
- Allow the curry to come to a boil over medium heat.
- Let the curry simmer until all the flavors are well blended. You will notice some oil specks floating on top, indicating that the curry is ready.
- Optionally, to thicken the curry further, you can mash some of the black chickpeas with the back of a spoon.
- Serve the Kadala Curry hot or warm with puttu, appams, idiyappam, steamed rice, Malabar parotta, or poori.
- Any leftover curry can be stored in an airtight container in the refrigerator for about 1 day. When reheating, add a splash of water if the curry has thickened too much. Reheat in a pan or small pot on the stove.
Conclusion:
Kadala Curry Recipe, with its rich flavors and aromatic spices, is a beloved dish in Kerala cuisine. Whether enjoyed for breakfast, lunch, or dinner, this comforting and nutritious curry is sure to delight your taste buds. By following the simple steps outlined in this recipe, you can easily recreate this authentic dish at home and impress your friends and family with your culinary skills. Feel free to customize the spice level and pair it with your favorite accompaniments for a truly satisfying meal experience.
FAQs about Kadala Curry Recipe:
Can I use canned chickpeas instead of dried chickpeas?
Yes, you can use canned chickpeas as a quicker alternative. Simply rinse and drain the canned chickpeas before adding them to the curry. Skip the steps related to soaking and pressure cooking chickpeas.
Can I adjust the spice level of the curry?
Absolutely! You can adjust the amount of red chili powder and green chilies according to your spice preference. Start with smaller amounts if you prefer a milder curry, and increase the quantity for a spicier kick.
How do I store leftover Kadala Curry?
Store any leftover curry in an airtight container in the refrigerator for up to 1 day. When reheating, add a splash of water if the curry has thickened too much. Reheat it in a pan or small pot on the stove.
Can I make Kerala Garam Masala in advance?
Yes, you can prepare Kerala garam masala in advance and store it in an airtight container in a cool, dry place. Homemade spice blends typically retain their freshness and flavor for several weeks when stored properly.
What can I serve with Kadala Curry other than Puttu or Appam?
While Kadala Curry pairs beautifully with Puttu and Appam, it also complements other dishes such as steamed rice, chapatis, pooris, and even dosas. Feel free to experiment and discover your favorite combination!
