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Home » Recipes » South Indian

Kadala Curry Recipe

Modified: Aug 24, 2023 · Published: Jan 27, 2016 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

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My best Kerala Kadala curry recipe which I proudly claim as 'better than mom's' curry. Boiled black chickpeas in a flavourful spicy onion-tomato gravy enriched with ground coconut paste.

kadala curry with roasted coconut

Just like appam and ishthu, dosa and chutney, Puttu Kadala curry are match made in food heaven. This black chickpeas curry is so easy to prepare and can be made ahead too. Though the husband loves to have this only with puttu, my mom loves to serve this Kerala style kadala curry with chapati, rice or even ari dosha.

Jump to:
  • Better than Mom's Curry
  • Ingredients and Substitutions
  • Instructions
  • Equipment
  • Storage
  • Related
  • 📖 Recipe Card
  • 💬 Comments

Better than Mom's Curry

I am sharing my version of Kadala Curry because it took me several bad batches before striking gold. Even my mom's recipe is not my favourite. I boldly state this as Better than Mom's Kadala Curry! You will agree when you make this like many of my readers already do.

I like my curry to be thick and together not thin where the Kadala refuses to marry the curry. I have made this version of Kadala curry umpteen times and since then F is more open to having Puttu Kadala for a weekend breakfast.

Ingredients and Substitutions

  • black chickpeas: These are usually brown and are sometimes labelled as Tyson chickpeas. You may find them as brown chickpeas or kala chana.
  • coconut oil: You may use any cooking oil.
  • veggies: You will need red onion, green chillies, ginger, tomatoes, curry leaves and shallots.
  • ground spices: You will need red chilli powder, turmeric, coriander and my Malabar garam masala powder.
  • grated coconut: You can use fresh or frozen or even rehydrated desiccated coconut.
  • whole spices: You will need dried red chillies, mustard seeds and cumin seeds. You may use fennel seeds instead of cumin.
kadala curry with roasted coconut

Instructions

There are two ways to start the Kadala curry recipe. If I am making and serving immediately, then I start the curry with the tadka or tempering. The step-by-step images here follow this process. But, if I am making it ahead to serve only the next day, then I skip the tempering and start with sauteing of onion, etc. This is because I will get a chance to reheat and add a freshly made tadka to the curry making it taste better.

For detailed instructions, please refer to the recipe card below.

black chickpeas with water in a pressure cooker pan.

Always soak the chickpeas overnight in plenty of water. Use a stove-top Pressure cooker to cook the soaked chickpeas with enough water and salt. Cook for 4 to 5 whistles on medium heat and let natural pressure release.

Grated coconut with dried rec chillies in a cast iron skillet.

While the chickpeas are cooking, use a heavy-bottomed pan to roast the grated. coconut. Roast the coconut with a few dried red chillies.

Roasted coconut and dried red chillies in a cast iron pan.

Roast on low heat stirring often until they turn golden. Take care not to burn them. Some families add the ground spices during this proces. I don't because it stains multiple utensils unnecessarily.

😛

Roasted coconut mixture with boiled brown chickpeas in a mini processor jar.

Add the roasted coconut mixture to a mini mixie or chutney maker along with 1 to 2 tablespoons of boiled chickpeas and a ¼ cup of water (you can use from the pressure cooker). Let the items cool before you process to make a paste.

A saucepan with tempering ingredients in hot oil.

While that is cooling, you can start the process of making Kadala curry recipe! Start with heating coconut oil and crackle mustard seeds, followed by cumin seeds and curry leaves.

Sauteing kadala curry aromatics in a large stainless steel pan.

Then add the finely chopped red onion or shallots and saute until they turn translucent. Also add a little grated ginger along with a few green chillies and saute for a minute.

Roughly chopped tomatoes

Next, add the roughly chopped ripe tomatoes with a dash of salt.

Kadala curry recipe ground spices over the chopped tomatoes.

Reduce the heat to low-medium and add all the ground spices. As the spices can get burnt taste easily, it is important you reduce the heat or move the pan off that hob while adding the ground spices.

Cooked onion tomato masala with water.

A few tablespoons of water will also help in cooking the ground spices with tomatoes. Stir and cook until there is no raw spice powder smell.

Boiled black chickpeas added to the pot.

Dump the pressure cooked black chickpeas with all of the water too.

Simmering kadala curry.

Adjust salt as needed and bring the kadala curry to a full boil.

Ground roasted coconut paste.

Process the roasted coconut mixture to a paste. Don't have to be super fine. The boiled chickpeas will help in processing the coconut and also add body to the curry.

Coconut paste in simmering kadala curry.

Add the prepared coconut paste to the curry and give it a good stir.

Kadala curry ready to serve.

Bring it to a light boil, stir and adjust the salt. Lastly, I like to add some torn curry leaves and slit green chillies. Your Kadala curry recipe is done!

Equipment

  • Pressure Cooker: Perfect for cooking chickpeas quickly and efficiently. You can use Instant Pot too.
  • Heavy-bottomed Pot: For sautéing onions, tomatoes, and spices. This is where the curry resides.
  • Blender: I use my mini chutney maker jar to make the ground coconut paste.

Storage

Any leftover Kadala curry has to be refrigerated and used up within 3 days for best flavour. I highly recommend using a ceramic, porcelain, steel or glass container to store curry in the fridge. Save your tupperware from turmeric stains - from experience.

kadala curry with roasted coconut

Tip - I have always resorted to store-bought puttu podi though many claim it is easy to make at home. I have watched my mom make puttu podi, puttu and curry the same morning for our breakfast! Her time management skills are another level or I am plain lazy. But if you are interested in trying, my friend Rafeeda has puttu recipe with video.

Related

Looking for other recipes using chickpeas? Try these:

  • chickpea sundal recipe
    Chickpea Sundal
  • a bowl of chickpea tamarind curry
    Chickpea Potato Curry in Tamarind Extract
  • fatteh chickpeas
    Fatteh Hummus
  • Lebanese falafel patties served with yoghurt dip and tomato slices.
    Lebanese Falafel Recipe

📖 Recipe Card

kadala curry recipe

Kadala Curry Recipe

Kerala-style kadala curry is boiled black chickpeas in a spicy roasted coconut sauce which pairs supremely well with Puttu (steamed rice cake)
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Soaking Time: 8 hours hours
Total Time: 8 hours hours 55 minutes minutes
Servings: 4 people
Calories: 421.1kcal
Author: Famidha Ashraf
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Ingredients
 

Pressure cook

  • 1 cup dried chickpeas, (Use black/brown/red)
  • 2 cups water
  • salt to taste

Roast and Grind

  • ½ cup grated coconut
  • 2 to 3 dried red chillies, torn
  • 2 tablespoons boiled chickpeas
  • ¼ cup water

Onion Tomato Masala

  • 1 tablespoon coconut oil
  • 1 medium onion, diced finely
  • 3 green chillies, slit
  • 1 teaspoon grated ginger, (you may use 1 teaspoon ginger garlic paste)
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • ½ teaspoon Malabar garam masala
  • 2 medium-sized tomatoes, roughly chopped
  • ½ cup water , (To adjust the consistency can use up to ¾ cup)
  • salt to taste

To Temper (tadka)

  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves
  • 3 to 4 mini shallots, optional

Instructions

  • Soak the dried black chickpeas in plenty of water for 8 hours or overnight. Drain the water to use. For quicker option, you can soak in hot water for 3 to 4 hours.
    1 cup dried chickpeas

Pressure cook chickpeas

  • Pressure cook or boil the soaked black chickpeas with salt until soft. It can take 4 to 5 whistles on medium heat or 35 mins in Instant Pot. Let the pressure cool on its own. Check the doneness and pressure cook more if required. The chickpeas should hold the shape and yet be melted in the mouth soft.
    2 cups water
    salt to taste

Roast coconut

  • Meanwhile, roast the coconut along with the red chillies until the coconut becomes light brown colour and fragrant. Do it carefully by taking the pan away from the fire when it gets too hot and stirring continuously to roast evenly to a golden brown colour.
    ½ cup grated coconut
    2 to 3 dried red chillies
  • Transfer the roasted mixture to a mini processor or chutney maker along with a tablespoon of boiled chickpeas. Grind it to a thick paste with some water.
    2 tablespoons boiled chickpeas
    ¼ cup water

Prepare the kadala curry

  • Heat some more coconut oil in a deep pot and add onions and saute until translucent.
    1 tablespoon coconut oil
    1 medium onion
  • Add the grated ginger (or ginger-garlic paste) and a few green chillies and sauté for a minute.
    1 teaspoon grated ginger
  • Next, add the chopped ripe tomatoes with a dash of salt.
    2 medium-sized tomatoes
  • Add all the spice powders and fry for a couple of minutes until the raw smell is gone. You may add a few tablespoons of water to prevent them from getting burnt.
    1 teaspoon red chilli powder
    ½ teaspoon turmeric powder
    2 tablespoons coriander powder
    ½ teaspoon Malabar garam masala
    salt to taste
  • Reduce the flame to low and cover the pot to cook down the tomatoes until no trace of chunks.
  • Dump all of the cooked black chickpeas along with the water and bring this to a full boil.
  • Add the prepared coconut paste, wash down the jar with some water and add that too and bring to a boil on low to medium flame and let it simmer while you prepare the tadka.
    ½ cup water

tadka

  • Heat coconut oil in a small pan and add mustard seeds. Once it splutters, add the cumin seeds and let it sizzle. Now add the curry leaves and a few mini shallots, if using. Pour the tadka immediately over the kadala curry, stir to mix and switch off. Keep covered until serving time.
    1 tablespoon coconut oil
    ½ teaspoon mustard seeds
    ½ teaspoon cumin seeds
    1 sprig curry leaves
    3 to 4 mini shallots
    3 green chillies
  • Serve hot with warm puttu (steamed rice cake) or boiled rice or chapatis.

Notes

Grated coconut: You can use ⅓ cup desiccated coconut soaked in ¼ cup water for 5 to 10 mins
You may start this curry with tadka as shown in the step-by-step images in the blog post. 

Nutrition Info

Calories: 421.1kcal | Carbohydrates: 46.74g | Protein: 19.93g | Fat: 20.05g
Course: Breakfast, Main Course
Cuisine: Indian, Kerala, South Indian
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. Nandini Nair says

    July 21, 2023 at 4:33 pm

    5 stars
    This is a super recipe and it’s never failed me… My son loves this curry….I have never searched for any other recipes, this is my go to Kadala curry.

    Reply
5 from 1 vote

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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