Kerala Style Kadala Curry (Black Chickpea Curry)

Kerala Style Kadala Curry is a wholesome curry made with black chickpeas (kadala) and coconut milk. For Malayalees, it is comfort food and a tradition wrapped in nostalgia.

This curry is simple, homely, and flexible. It pairs with puttu or appam for breakfast, matta rice for lunch, and porotta or chapathi for dinner.

With just basic ingredients, you can prepare it at home. Scroll down for step-by-step recipe, tips, swaps, storage, and serving ideas.

What is Kerala Style Kadala Curry?

Kerala Style Kadala Curry is made with black chickpeas, coconut milk, in a masala base of onion, tomato, ginger, garlic, green chillies, and spices. It is finished with a coconut oil tempering of curry leaves, mustard seeds, and shallots.

The curry has a rich, earthy color with a glossy surface from the tempering. Depending on the spice and coconut balance, the gravy can range from light beige to reddish-brown. Black chickpeas rest in the thick sauce, often topped with curry leaves and mustard seeds.

The aroma begins with fried curry leaves and spices in coconut oil. Then comes the warm nuttiness of chickpeas. The taste is mildly spiced and softened by coconut milk. Tomato adds a light tang, while each chickpea bite feels tender and wholesome.

Other Indian states also prepare black chickpea curries. In Tamil Nadu, Kondakadalai Kuzhambu combines tamarind and coconut for a tangy, spicier flavor with South Indian influence. 

North India has Kala Chana Curry, made with an onion-tomato base and no coconut. This gives the gravy a darker color and a bolder, spicier taste.

For another protein-rich Kerala vegetarian curry, try the Green Peas Masala Curry Recipe.

Why You'll Love This Recipe?

This dish is more than food. It is a tradition and comfort for Malayalees. In many homes, mothers soak chickpeas overnight, and the morning cooking fills the kitchen with an aroma that brings back childhood memories.

This curry is simple, hearty, and a true Kerala essential. It is vegan-friendly, rich in protein and fiber, and fits into both homely breakfasts and healthy diets.

The flavor is well-balanced. Earthy chickpeas, sweet coconut, and warm spices come together to create comfort in every bite.

If you enjoy the taste of roasted coconut bites and spiced masala but prefer meat, then you may also like our Kerala Style Beef Ularthiyathu.

Recipe Ingredients

1. Black Chickpeas (Kadala)
   The core of the curry, soaked and pressure-cooked for an earthy, nutty base.
2. Masala Base and Spices
   Onion, tomato, ginger, garlic, and green chillies cooked with turmeric, chilli, coriander, fennel, and garam masala to build flavor and aroma.
3. Coconut Milk and Tempering
   Thick coconut milk adds creaminess and balance, while coconut oil tempering with mustard seeds, curry leaves, shallots, and dried red chillies gives the final Kerala touch.

You’ll find exact quantities and step-by-step instructions in the recipe card below.

Variations to Try

1. No-Coconut Version: Skip coconut and use more tomato and onion for a tangier flavor. This gives the curry a North Indian twist.
   
2. Varutharacha Kadala Curry: Roast coconut and spices, grind them to a paste, and add to the curry. This creates a darker color and richer taste.
   
3. Chickpea-Thickened Gravy: Grind a small portion of cooked chickpeas into a paste and stir it into the curry. This naturally thickens the gravy.
   
4. Added Vegetables: Cook potatoes along with chickpeas. This makes the curry heartier and more filling. For a unique Kerala vegetarian mix curry, try our Chakkakuru Manga Curry.
   
5. Vella Kadala or Green Peas Curry: Replace black chickpeas with white chickpeas (vella kadala) or dried green peas for a lighter, milder flavor. Both pair well with coconut milk, but adjust the spices as they absorb flavors differently.
   
6. Whole Spice Boost: Add bay leaf, cloves, and cumin seeds to hot oil before adding onions. This releases their aroma and builds a stronger flavor base.
   
7. Masala Paste Method: Grind onion, ginger, and garlic into a paste. Sauté this paste in oil before adding spices and coconut milk for a smoother, deeper-flavored base.

How to Make Kerala Style Kadala Curry (Step-by-Step Guide)

STEP 1: Clean the chickpeas and soak them in 2 cups of water overnight for approximately 10-11 hours. The chickpeas will expand while they're soaked, so be sure to use a large enough bowl for soaking.

STEP 2: Add chickpea with the rest of soaked water into the cooker along with turmeric powder, chilly powder and salt (ingredients listed under Pressure cook). Keep the chickpea drown in at least 1 inch of water above its level. So, if needed, add extra water accordingly. Chickpea should be cooked it until it's done. It will take up to 4-5 whistles.

STEP 3: Heat oil in a pan. Add sliced onion, green chili, curry leaves and salt into it. Saute it well until onion is soft and translucent. Adding salt helps the onion saute faster.

STEP 4: Grind ginger and garlic. Add ginger-garlic paste and saute well. Add turmeric powder, chilly powder, coriander powder, aniseed powder, and garam masala, and then continue sauteing. Then add chopped tomatoes. Cook it until the tomatoes are done.

STEP 5: Add thick coconut milk and coriander leaves. Add coriander leaves only if you like the flavor. Then add cooked chickpea and adjust salt. Stir it and bring it to boil.

STEP 6:Heat oil in a small pan. Splutter mustard seeds. Add curry leaves, chopped shallots, and dried red chilly. Sauté it for a minute and add it to the curry.

For a tangy Kerala vegetarian alternative, try our Ripe Mango Curry, a sweet and sour dish made with ripe mangoes.

Tips And Tricks

1. If short on time, soak chickpeas in hot water to cut the soaking time in half.
   
2. If using an Instant Pot, sauté the masala on high, then pressure cook on manual mode for 10–15 minutes.
   
3. Add the boiled water from the chickpeas directly to the curry to enhance flavor.
   
4. For a thicker curry, mash a few cooked chickpeas into a smooth paste and stir it in along with coconut milk.
   
5. Roast spices (optional but recommended): Lightly toast coriander seeds, cumin seeds, and dry red chilies before grinding. This deepens the aroma and flavor.

Serving Suggestions

Kerala Chickpea Curry is a classic pairing with puttu and pappadam for breakfast. It also complements Soft Appam, dosa, idiyappam, and pathiri in many homes. 

At lunchtime, it is often served with Kerala matta rice. For dinner, it pairs beautifully with porotta or chapathi.

Storage Instructions

Store Kerala Style Kadala Curry in a clean, dry, airtight container in the refrigerator for 2–3 days. 

Since the curry has coconut milk, reheat gently without boiling to prevent curdling. 

Freezing is not recommended, as it changes the texture of both the coconut milk and chickpeas.

Frequently Asked Questions (FAQ)

More Kerala Vegetarian Curries Recipes to Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Kerala Style Kadala Curry (Black Chickpea Curry)

Jane Jojo

Chickpea simmered in coconut milk with ginger-garlic and spices. Brown Chickpea is mostly preferred for this recipe. Puttu with kadala curry is a comfort breakfast for any Malayalee. It can also be served with Idiyappam, Appam and any Indian bread.

4 from 2 votes

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Breakfast, Side Dish

Cuisine kerala

Servings 4 serving

Calories 246 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup Brown Chickpea Kadala /

Pressure cook

• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon Chilly powder
• ▢ salt

Masala

• ▢ 1 number onion (large)
• ▢ 2 numbers Chilly green
• ▢ 1 sprig curry leaves
• ▢ salt
• ▢ 1 ½ tbsps ginger garlic (grinded)
• ▢ ½ teaspoon turmeric powder
• ▢ 1 tablespoon Chilly powder
• ▢ 1 tablespoon coriander powder
• ▢ 1 teaspoon Aniseed powder
• ▢ 1 teaspoon garam masala
• ▢ 1 number tomato (medium)
• ▢ 2 cups coconut milk thick
• ▢ 2 sprig coriander leaves (optional)
• ▢ coconut oil / vegetable oil /

Seasoning

• ▢ ½ teaspoon mustard seeds
• ▢ 1 sprig curry leaves
• ▢ 3 numbers Shallots
• ▢ 2 numbers Chilly dried red
• ▢ coconut oil / vegetable oil /

Instructions

 

• Clean chickpea and soak it in 2 cups water overnight for around 10 - 11 hours. The chickpeas will expand while it's soaked, so be sure to use a large enough bowl for soaking.
• Add chickpea with the rest of soaked water into the cooker along with turmeric powder, chilly powder and salt (ingredients listed under Pressure cook). Keep the chickpea drown in at least 1 inch of water above its level. So, if needed add extra water accordingly. Chickpea should be cooked it until it's done. It will take up to 4-5 whistles.
• Heat oil in a pan. Add sliced onion, green chili, curry leaves and salt into it. Saute it well until onion is soft and translucent. Adding salt helps the onion saute faster.
• Grind ginger and garlic. Add ginger-garlic paste and saute well. Add turmeric powder, chilly powder, coriander powder, aniseed powder, and garam masala, and then continue sauteing. Then add chopped tomatoes. Cook it until the tomatoes are done.
• Add thick coconut milk and coriander leaves. Add coriander leaves only if you like the flavor. Then add cooked chickpea and adjust salt. Stir it and bring it to a boil.
• Heat oil in a small pan. Splutter mustard seeds. Add curry leaves, chopped shallots and dried red chilly. Saute it for a minute and add it to the curry.

Notes

1. If using an Instant Pot, sauté the masala on high, then pressure cook on manual mode for 10–15 minutes.
2. Add the boiled water from the chickpeas directly to the curry to enhance flavor.
3. For a thicker curry, mash a few cooked chickpeas into a smooth paste and stir it in along with coconut milk.
4. Roast spices (optional but recommended): Lightly toast coriander seeds, cumin seeds, and dry red chilies before grinding. This deepens the aroma and flavor.

Nutrition

Serving: 275gCalories: 246kcalCarbohydrates: 6gProtein: 3gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 72mgPotassium: 360mgFiber: 2gSugar: 0.4gVitamin A: 1034IUVitamin C: 24mgCalcium: 47mgIron: 5mg

Tried this recipe?Let us know how it was!