Kerala Kadala curry recipe I Chickpeas curry

Preparation Time : 30 mins Cooking Time : 30 mins Serves : 4

Kerala Kadala curry is a delicious side dish for puttu/appam/chapati made with black chick-peas and aromatic spices. A popular vegetarian curry delicacy in Kerala cuisine. 


Black Chickpeas – 1 cup soaked overnight

Mustard – 1/4 tsp

Fennel – 1/2 tsp

Clove – 2 or 3 no’s

Cinnamon – 1 inch

Ginger – 1 inch peeled

Garlic – 8 cloves

Curry leaves – 1 or 2 springs

Onion – 2 no’s chopped

Green chilies – 2 no’s

Tomato – 2 no’s chopped

Coconut – 1/2 cup grated

Garam masala powder –  1/2 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp

Turmeric – 1/2 tsp

Salt to taste

Coconut oil – 2 tbs

Coriander – 1/2 cup chopped




Soak black chickpeas for overnight, Next morning rinse and discard the water in it, Add soaked chickpeas in a pressure cooker add 2 1/2 cups of water, salt to taste and pressure cook for 5 or 6 whistles.


Add ginger and garlic in a blender, blend it to a paste and keep ready.

Dry roast grated coconut until the water evaporates from it, allow it to cool then blend it to a paste and keep ready.

Heat a pan with coconut oil, when it is hot add mustard allow it to splutter, then add fennel, cloves and cinnamon saute for few mins, then add curry leaves chopped green chilies and onion, fry until onions turn translucent.


Now add ginger garlic paste, saute until you get a nice aroma


Add chopped tomatoes, saute until it becomes soft.


Add coriander powder, turmeric, garam masala powder, and chili powder saute for 1 min


Now add coconut paste into, bring it to boil


Add cooked chickpeas along with the water in it. bring it to boil, cook covered for 5 mins.


Garnish with fresh coriander


Aromatic Kerala Kadala Curry is ready to serve.


Enjoy with Appam/Puttu/Chapati.

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