Kerala Kadala Curry Recipe | Traditional Black Chickpea Curry with Coconut

 Ingredients

For Cooking the Kadala (Black Chickpeas)

• Black chickpeas (Kadala) – 1 cup (overnight soaked)
• Water – 3 cups (for pressure cooker)
• Salt – 1 tsp

For Coconut Masala Paste

• Fresh grated coconut – 1 cup
• Shallots – 5–6 (or 1 small onion)
• Garlic cloves – 3
• Ginger – 1-inch piece
• Coriander powder – 2 tsp
• Chili powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fennel seeds – ½ tsp
• Curry leaves – 6–8
• Coconut oil – 1 tbsp

For Tempering

• Coconut oil – 1 tbsp
• Mustard seeds – ½ tsp
• Dry red chilies – 2
• Curry leaves – 6–8
• Shallots – 3–4, sliced

Method

1. Cook the Chickpeas

• Rinse and soak black chickpeas in water for 8 hours.
• Drain and pressure cook with 3 cups water and salt for 5–6 whistles (or until soft).
• Set aside; don't throw away the cooking water — it is flavorful.

2. Prepare Coconut Masala

• Heat 1 tbsp coconut oil in a pan.
• Add grated coconut and sauté light golden.
• Add shallots, garlic, ginger, fennel seeds, and curry leaves. Sauté until fragrant.
• Add coriander powder, chili powder, and turmeric powder. Fry on low flame for 30 seconds.
• Let cool slightly, then grind to smooth paste using little water.

3. Prepare the Curry

• Add the ground coconut masala to the cooked chickpeas (along with cooking water).
• Mix well and cook for 8–10 minutes, stirring in between.

(Add water if you prefer a thinner curry.)

4. Tempering

• Heat 1 tbsp coconut oil in a small pan.
• Add mustard seeds, allow them to splutter.
• Add dry red chilies, curry leaves, and chopped shallots. Saute until golden brown.
• Pour the tempering on top of the curry and mix.

5. Serve

• Serve hot with puttu, appam, or parotta.
• Tastes great with steamed rice too.

Tip: For an additional depth of flavor, allow the curry to sit for 30 minutes before serving — the coconut and spices meld beautifully.