Kerala Kadala Curry With Step By Step Photos and Videos

Kadala curry is a well-known breakfast dish of Kerala. Kerala people do not need an introduction to this spicy gravy and it will surely in their regular breakfast menu. Making kadala curry is quite simple and easy. There are so many variations of this curry in Kerala, but the most common method is using coconut milk and garam masala. Today, let's prepare this delicious Kerala cuisine for breakfast.

1. What is Kadala Curry?

Kadala curry is a famous Kerala side dish usually served at breakfast. It is nothing but black chickpeas simmered in hot and spicy coconut based gravy. A highly versatile dish and its serving options are numerous. When talk about its name, the word Kadala means chickpeas and curry denote any Indian dish with meat or vegetable, cooked in hot and spicy gravy. May be due to the abundance of coconut in Kerala , the majority of the Kerala curries are coconut based.

2. Which variety of chickpeas used in Kadala curry preparation?

You can choose any variety of chickpeas, white, green or black. But remember most commonly black chickpeas is used. If you are looking for the exact kadala curry, then you have to use the black one. Sometimes, I prepare kadala curry with white chickpeas (kabooli chana) also. But the taste is a little bit different, but my kids love that.

3. How to serve Kadala curry?

Kadala curry and puttu is the most acceptable and well-known combo. Puttu and kadala curry is not just a breakfast dish for us, but it is a feeling. It brings so many nostalgic memories, our childhood, our parents, friends everything. I have been shifted to Tamil Nadu fourteen years ago. When when you ask me about my favorite breakfast, my answer will be puttu and kadala curry, appam with stew. Always I try to recreate the flavors I bought up with. Other than Puttu, you can serve this curry with appam, chapathi, porotta, poori or with steamed rice. This is a highly versatile dish, you can choose any combo of your choice.

4. How to prepare Kerala kadala curry?

Kadala curry is made with dry chickpeas. You have to soak the chickpeas previous night. Next morning, it will be pressure cooked till soft and then simmered with spicy coconut based gravy. Kerala Garam masala and other commonly available spices are used to flavor the curry. Finally, seasoned with the regular Kerala seasoning method.

Kadala curry recipe | Kerala Kadala curry for Puttu | How To Make Kerala Style Chickpeas Curry At Home

Chickpeas simmered in spicy coconut gravy

Soaking time: 8 hours / Preparation time: 15 minutes / Cooking time: 30 minutes

Ingredients

To cook chickpeas

1 cup black Chickpeas | karutha kadala | Kala chana
2.5 cups

For Gravy

2 medium onion, peeled and sliced
1 big piece ginger, julienne
8 -10 garlic cloves, peeled and halved
4 green chilies, slit
1/2 tsp turmeric powder
1 tsp chili powder
2.5 tsp coriander powder
1 tsp garam masala
1.5 cups thick coconut milk
3 tbsp coconut oil
1/2 tsp mustard seeds
1 spring curry leaves
Salt to taste

How To Prepare Kerala Kadala Curry?

Preparation of Kerala Kadala Curry with Step by Step Photos

1. To Cook Chickpeas

Preparation of kadala curry should start from the previous night. Take chickpeas in a bowl. Pour enough water. The water level should reach at least one inch above the chickpeas. Then soak overnight or at least for eight hours. The chickpeas will absorb water and will turn soft. Next morning, the chickpeas will be ready to cook.
Wash the chickpeas in tap water. Then transfer the washed chickpeas in a pressure cooker.
Pour 2.5 cups water. The water level should come above the chickpeas. Please do adjust the water level.
Pressure cook it for one whistle on high flame and two (sometimes three) whistles on low flame. After the whistles, switch off the flame and wait till the pressure settles.
When the pressure settles fully, open the pressure cooker and check the chickpeas. Just press one chickpeas, if able to mash with your fingers, then chickpeas are ready.

2. For the Gravy

Heat a thick bottomed pan. When the pan turns hot, put coconut oil. In Kerala, we use coconut oil in cooking. If you are not comfortable with its flavor, then use any oil of your choice.
Put mustard seeds. We are doing the tempering now. But this step usually done at the end. In order to reduce the oil consumption, I usually follow this method.
The mustard seeds will start crackling immediately. Once the crackling over, put one or two springs of curry leaves.
Further add onion, green chilies, ginger and garlic. Adjust the amount of green chilies to your tolerance.
Sauté over high flame with continuous stirring till the onion turns soft and attain a light golden brown color.
Add turmeric powder, chili powder, coriander powder and garam masala. Reduce the flame to low or switch off the heat before adding the spices or mix the spice powder in one or two tablespoons of water, make a smooth paste and then use. All these methods will reduce the chances of burning.
Stir over low heat for one minute or till the raw smell vanishes.
Now you can add the cooked chickpeas and salt. Note: Salt is not used while cooking the chickpeas.
Cook over high heat till the gravy reduced and the gravy thickens. It should be thick and should coat the chickpeas beautifully.
Add 1.5 cups of thick coconut milk, mix well.
Switch off the flame when the first boil arises. Further boiling will make the curry tasteless and the coconut milk may curdle. Keep covered for ten minutes and serve with your favorite breakfasts like, puttu, appam, idiyappam, etc.
Enjoy.