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Authentic Kerala-style kadala curry recipe

Kadala curry is a cherished dish from Kerala cuisine, made using black chickpeas (also known as kala chana) simmered in a deeply spiced coconut-based gravy. This authentic kadala curry recipe is often enjoyed with puttu, a steamed rice cake, making it one of the most loved breakfast combos in Kerala households. The richness of roasted coconut, shallots, and traditional spices like fennel and garam masala gives the curry a bold and earthy flavor that perfectly complements the mildness of puttu.

What makes this kadala curry recipe truly stand out is its balance of taste, texture, and aroma. The slow-cooked chickpeas soak up all the flavors of the masala, while the tempering of mustard seeds, curry leaves, and crispy shallots adds a final layer of depth. Not only is kadala curry delicious and satisfying, but it’s also protein-rich and vegan-friendly, making it a wholesome and nutritious meal any time of the day.

Learn how to make authentic Kerala-style kadala curry recipe at home—perfectly spiced and deliciously paired with soft puttu or appam!

Kerala-Style Kadala Curry

Course: BreakfastDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Kadala curry is a flavorful and protein-rich Kerala dish made using black chickpeas (kala chana), coconut, and aromatic spices. This kadala curry recipe pairs beautifully with puttu, appam, or dosa, making it a cherished meal across South India.

Ingredients:

For Pressure Cooking
1 cup black chickpeas (kadala) – soaked overnight
3 cups water
1/4 tsp turmeric powder
Salt – as needed
For Roasting and Grinding
1 tbsp coconut oil
1/2 cup grated coconut (fresh or frozen)
1 small onion – chopped
2-3 garlic cloves
1/2 inch ginger – chopped
1 tsp fennel seeds
2 tsp coriander powder
1 tsp red chili powder
1/2 tsp garam masala
1/4 tsp black pepper
2 sprigs curry leaves
For the Curry Base
1 tbsp coconut oil
1/2 tsp mustard seeds
1 medium onion – sliced
2 green chilies – slit
1 tomato – chopped
A pinch of hing (optional)
Curry leaves – a few
Water – as required

Step-by-Step Instructions:

Step 1: Soaking and Pressure Cooking
Wash the kadala thoroughly and soak it overnight in ample water.
In the morning, drain and pressure cook with 3 cups water, turmeric, and salt for 4-5 whistles or until soft.
Step 2: Roasting the Coconut Mixture
Once golden, add coriander powder, chili powder, pepper, and garam masala. Roast until aromatic.
In a pan, heat 1 tbsp coconut oil. Sauté grated coconut, chopped onions, garlic, ginger, fennel seeds, and curry leaves.
Step 3: Grinding the Masala Paste
Let the roasted mixture cool. Grind it to a smooth paste with a little water.
Step 4: Preparing the Base Curry
In another pan, heat oil. Splutter mustard seeds, add sliced onions, green chilies, curry leaves, and a pinch of hing.
Sauté until onions turn golden. Add chopped tomatoes and cook until soft.
Step 5: Combining All Elements
Add the ground paste and cooked kadala along with the cooking water.
Adjust consistency with more water if needed.
Simmer for 10-15 minutes, letting flavors meld together.
Step 6: Final Tempering (Optional)
For extra flavor, prepare a tempering of shallots and curry leaves in coconut oil and pour it over the kadala curry before serving.

Notes

Soaking Tip: Always soak kadala for at least 8 hours or overnight for best results.
Coconut Roasting: Don’t burn the coconut while roasting. Roast on medium heat until golden brown.
Consistency Tip: The curry thickens as it rests. Adjust water accordingly while reheating.
Pairing Tip: Best enjoyed with Kerala puttu, appam, or even chapathi and dosa.

Serving Suggestions:

Kadala Curry is extremely versatile and pairs beautifully with:

Puttu: The classic combo. The soft texture of puttu perfectly complements the spicy kadala curry.
Appam: The slightly sweet, lacy-edged appam balances the heat of the curry.
Chapati or Poori: Ideal for a North-meets-South Indian fusion meal.
Steamed Rice: For a comforting lunch or dinner.

Garnish with fresh curry leaves or a drizzle of coconut oil before serving to enhance its aroma.

Regional Variations:

While the recipe above is the classic Kerala-style, variations do exist:

Without Coconut: Some households prefer a tomato-onion base instead of roasted coconut for a lighter curry.
Thattukada Style: The street-style version is spicier and uses a more generous amount of red chilies and shallots.
With Coconut Milk: In some regions, coconut milk is used instead of grated coconut for a smoother texture.

Tips and Tricks for Perfect Kadala Curry recipe:

Always soak chickpeas overnight for best results.
Roast coconut patiently to a golden brown for maximum flavor.
Use shallots instead of onions for a more authentic Kerala taste.
Add a pinch of jaggery at the end if you prefer a slightly sweet note.
Leftover curry tastes even better the next day!