Kadala Curry (Kerala Black Chickpea Curry)

Puttu and kadala curry is breakfast in thousands of Kerala homes. Kala chana (black chickpeas) are cooked soft and simmered in a dark, aromatic gravy of coconut roasted with spices until deep brown – nutty, earthy and filling.

Video by Shaan Geo on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Soak 480 min
• Cook 50 min
• Vegan · gluten-free
• Famous in Kerala

Ingredients

• 200 g kala chana (black chickpeas), soaked overnight
• 1 tsp salt
• ½ tsp turmeric
• 80 g grated or desiccated coconut
• 1 tbsp coriander powder
• 1 tsp Kashmiri chilli powder
• ½ tsp garam masala
• ½ tsp fennel seeds
• 3 tbsp coconut oil
• ½ tsp mustard seeds
• 2 dried red chillies
• 15 curry leaves
• 1 onion, sliced
• 1 tsp ginger-garlic paste
• 1 tomato, chopped

Method

1. Pressure-cook the chickpeas with salt, turmeric and 600 ml water for 6–7 whistles (or simmer 60 minutes) until soft. Keep the water.
2. Dry-roast the coconut on low heat until deep golden brown. Add coriander, chilli, garam masala and fennel and roast 30 seconds more. Cool and grind to a fine paste with a little water.
3. Heat the coconut oil, add mustard seeds, red chillies and curry leaves, then the onion and fry until golden. Add ginger-garlic paste and tomato and cook until soft.
4. Add the chickpeas with their water and the coconut paste. Simmer for 10–15 minutes until thick.
5. Mash a few chickpeas to thicken, check salt and serve with puttu, appam or chapati.

Tip: Roasting the coconut properly – slowly, until it smells like toasted nuts – is what makes this curry.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.