Kerala Kadala Curry – chickpea
Kadala Curry is a protein-packed traditional Kerala-style black chickpea curry simmered in a roasted coconut masala with aromatic spices. This comforting, vegan dish pairs perfectly with puttu, appam, or steamed rice and supports a healthy, energizing lifestyle. Kadala curry, Kerala chickpea curry, black chana curry, vegan Indian curry, protein rich South Indian curry, traditional kadala kari, chickpea coconut masala
Description
Kadala Curry
Servings: 1 bowl (approx. 250g) | Prep: 20 mins (+ soaking) | Cook: 30 mins
Note: Values are approximate for 100g per serving, based on USDA data using black chickpeas, coconut, spices, onions, tomatoes, and tempering in coconut oil.
Note: Values are approximate for 100g per serving, calculated from USDA ingredient data.
🧄 Ingredients
- 1 cup black chickpeas (kadala), soaked overnight
- 2.5 to 3 cups water (for pressure cooking)
- ½ cup grated coconut
- 2 to 3 dry red chilies
- 1½ tsp coriander seeds
- ¼ tsp fennel seeds
- ½ tsp black peppercorns
- ¼ tsp turmeric powder
- 1 onion (sliced)
- 1 small tomato (chopped)
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 tsp coconut oil
- Salt to taste
- Water as needed
🍽️ Instructions
- Soak black chickpeas overnight. Drain and pressure cook with water and salt for 10–12 whistles or until soft.
- In a pan, dry roast grated coconut until golden. Add red chilies, coriander seeds, fennel, and peppercorns. Roast briefly and let cool.
- Grind the roasted ingredients with water into a smooth masala paste.
- In a pan, heat coconut oil and splutter mustard seeds. Add curry leaves, onion, and sauté until golden brown.
- Add tomatoes and cook until soft. Then add the ground paste and sauté for 3–4 minutes.
- Pour cooked chickpeas along with stock into the masala. Add turmeric and adjust salt. Simmer for 10 minutes.
- Serve hot with puttu, appam, or rice.
✅ Ingredients List
-
1 cup black chickpeas (kadala), soaked overnight
-
2.5 to 3 cups water (for pressure cooking)
-
½ cup grated coconut
-
2 to 3 dry red chilies
-
1½ tsp coriander seeds
-
¼ tsp fennel seeds
-
½ tsp black peppercorns
-
¼ tsp turmeric powder
-
1 onion (sliced)
-
1 small tomato (chopped)
-
1 tsp mustard seeds
-
1 sprig curry leaves
-
2 tsp coconut oil
-
Salt to taste
-
Water as needed
Additional information
| calories | 120-140 |
|---|---|
| Carbohydrates | 15-20 |
| Cooking Method | Pressure Cooker, Stove Top |
| Cuisine Type | South Indian |
| Diet Type | Anything, Gulten-Free, High-Protein, Iron-Rich, Veg, Vegan |
| Fat | 4-6 |
| Fiber | 4-6 |
| Health Goal | Healthy lifestyle, Muscle gain |
| Prep Time | 10–30 mins |
| Protein | 4-6 |
| Special Category | Festive Special, Lunch Box Ideas |
| Taste / Flavor | Spicy |
Reviews
There are no reviews yet.