Kadala Curry, Kerala Chickpeas Curry Recipe

Kadala curry is not just a dish in Kerala, it’s part of the culture and rich diversity of the food that comes from the tiny Southern state I was lucky to grow up in. A well-made kadala curry sets the tone for the whole day since it is usually served for breakfast with puttu, appam, idiyappam, or dosa. Protein and fibre-rich with added coconut, because that’s a good Kerala dish without the quintessential coconut included.

Table of Contents

• Ingredients
• Tips for making kadala curry
• Jump to recipe
• Step by step images for making kadala curry

Ingredients in Kadala Curry

• Kadala or chickpeas: sounds obvious but hear me out. Traditionally, black chickpeas is used although we have swifly moved on to the creamier, more butter-like texture offered by white chickpeas. Purists still argue that the black chana is tastier due it’s nutty flavour, healthier, and the “right” one to use in kadala curry but it’s really up to each cook. I personally rotate them depending on what I have in hand
• Spices: Typical to most Kerala recipes, kadala curry uses minimal spices. Coriander is the base and the most important one adding texture and flavour to the curry. If you have the time and patience, start with coriander seeds, although store-bought coriander powder works very well and makes the job of roasting much quicker. Dry red chillies add heat and colour to the dish but again, the powdered version would work just as well.
• Coconut: Since most of us don’t have access to fresh Kerala coconut, I buy mine frozen. Thaw on countertop and use as you would fresh, it’s hard to tell the difference (for me, anyway).
• Curry leaves: An important addition to get the flavour right but don’t go hunting for them for this one dish.
• Coconut oil: is the oil of choice and it does make a difference here. Use it if you can.
• Shallots: or ulli that is liberally added during tempering is a key part of making this dish, in my opinion. I am not sure if it’s ‘traditionally’ part of the dish or something we do at home, but roasting finely chopped shallots and dunking it in to the prepared kadala curry truly elevates it to the next level. I don’t have access to fresh ulli most of the time so make do with red onions, an inferior substitute but acceptable nevertheless.

Tips for Making Kadala Curry

• Soaking chickpeas: as with any Indian recipe calling for chickpeas, start by soaking them for atleast 8 hours, ideally overnight. This makes them a lot softer on cooking. I also believe water plays a part in how soft kadala gets on soaking. I can never seem to get them to be as buttery as when Amma cooks them in Kottayam
• Roasting the spices and coconut: the base of kadala curry is roasted coconut and spices and this is the most important step in preparing kadala curry. The spices need to be roasted the right amount – too long or too much heat and they burn and turn butter, too less time and they will taste bland. This does take some practise. When you are starting off, always err on the side of roasting them on lower heat and for longer than you think you need to. The coconut needs to turn a dark golden brown and very fragrant, just short of burning. Then you know you are done
• Curry leaves and shallots (ulli): as mentioned in the ingredients section, try not to skip them for the best tasting kadala curry
• The consistency: kadala curry is meant to be more runny than thick and rich but every home has a specific preference and proportion of ingredients they use. For a thicker curry, use more coriander seeds and coconut. Adding coconut milk is NOT the norm but I have seen it done. If you decide to, I shall turn the other way and pretend I didn’t see it
• Resting time: leaving the kadala curry to meld in flavours is important if you have the time. I’d say prepare the dish atleast 2 hours before you need to serve, gently reheat and you are good to go.

Also check out this chana masala recipe.

Step by Step Images to Make Kadala Curry

Soak chickpeas overnight and pressure cook until tender (see recipe above for time details)

Heat oil in a pan and add coriander seeds and coconut (I added some curry leaves too, this is optional).

Roast on medium heat stirring frequently until the coconut is golden brown and the coriander seeds are roasted through. Takes about 5-7 minutes depending on heat you use.

When the mixture looks like below, you are done. Make sure the roasting happens evenly by stirring frequently, taking care not to burn anything.

Turn heat off and add shallots, turmeric powder, cumin powder, and garlic. I didn’t have shallots so used red onion.

Mix everything together and leave to cool.

Once cooled, transfer to a mixie jar or small blender.

Add enough water to grind into a smooth paste.

Heat oil for tempering in the same pan as before, if you’d like. Add mustard seeds. When they pop, add onions or shallots and curry leaves.

When the onions turn golden brown, add the ground spice mixture

Add the cooked chickpeas and enough water to bring to the consistency you prefer. Kadala curry is meant to be on the runny side.

Add salt to taste.

Bring to boil and cook for 2-3 minutes. Remove from heat and let sit for an hour or two before serving.

That’s it! Delicious kadala curry is ready.