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Kadala Curry

27 Apr

Kadala Curry.

Kadala curry is a delicious gravy curry made with black chickpeas which is popular in Kerala. Black chickpeas are soaked and pressure cooked till soft. Gravy is prepared with ground spice paste and chickpeas are cooked in the gravy till they absorb all the flavors.
Makes: around 4 Servings of Kadala Curry.


Black Chickpeas 1 Cup
Ginger Garlic Paste 1/2 tsp
Onion 1/2
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

To Grind:

Coconut 2 tbsps
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Black Peppercorns 6 – 8
Cloves 2
Cinnamon 1/2 inch Stick
Onion 1/2
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Finely chop the onion.
Wash and finely chop the cilantro.
Soak chickpeas in water overnight or for around 5 hours.
Refresh chickpeas with fresh water and pour water to soak them.
Pressure cook the chickpeas for 3 whistles along with few pinches of salt.

Heat oil in a pan, add cloves, cinnamon, peppercorns, red chiles, coriander seeds and cumin seeds.
Fry for couple of seconds, add chopped onion and fry till it turns translucent.
Remove from heat and add coconut.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat oil in a pan, add cumin seeds, ginger garlic paste, chopped onion, green chiles and turmeric powder.
When onion turns translucent, add cooked chickpeas, ground coconut paste, around a cup of water and salt.
Boil till the sauce thickens and remove from heat.
Garnish with cilantro and serve kadala curry with puttu, idiyappam etc..
Notes: Make sure to cook the chickpeas well.

Suggestions: If the kadala curry is not spicy enough, stir in some red chile powder during the end of the cooking process.
Variations: You can also pressure cook the chickpeas without soaking, which takes longer to cook. You can also add chopped tomato along with onion.
Other Names: Kadala Curry, Black Chickpeas gravy curry.