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4 from 2 votes

Kerala Style Kadala Curry (Black Chickpea Curry)

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.
Cook Time45 minutes
Total Time45 minutes
Course: Breakfast, Side Dish
Cuisine: kerala
Servings: 4 serving
Calories: 246kcal
Author: Jane Jojo

Ingredients

  • 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: 275g | Calories: 246kcal | Carbohydrates: 6g | Protein: 3g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 360mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1034IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 5mg