Kadala Curry is a regular breakfast side dish in my home. In fact, it’s made with appam, puttu, and even dosa since the roasted coconut-coriander base of the kadala curry goes really well with these breakfast dishes. The kadala curry from my childhood days had a thicker gravy but amma has scaled down the amount of coconut in her current version. Either ways, it tastes great and we had it this time with spongy Kerala appam and sweetened coconut milk.
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Kadala Curry
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A flavorful South Indian curry made with chickpeas, coconut, and warming spices. Perfect as a side dish with various South Indian flatbreads.
Ingredients
- 1 cups (237 ml) while or black channa (kadala), soaked overnight
- 3/4 cup grated coconut
- 8 dry red chillies (adjust to spice preference)
- 4 tbsp coriander seeds
- A fistful of curry leaves
- 1 cups (237 ml) sliced shallots (or use red onions)
- 2 cloves of garlic
- 1/4 tsp jeera powder (cumin powder)
- 1/4 tsp turmeric powder
- 2 tbsp + 2 tsp oil of coconut oil (or any oil you use)
- 1/4 tsp black mustard seeds
Instructions
- Heat 2 tsp oil in a pan and add the coconut, coriander, chillies, and curry leaves. Roast until the coriander turns a dark golden brown. Once done, turn off the flame and add 2 tbsp shallots, jeera, garlic, and turmeric. Mix well and set aside to cool.
- Once cool, grind the roasted spices with enough water to make a smooth paste.
- Add the spice paste and soaked channa to your pressure cooker.
- Pressure cook for 4-5 whistles and set aside for the steam to release.
- Meanwhile, chop up the shallots for tempering.
- Heat the remaining oil in the same pan and when hot, add the mustard seeds. When they pop, add the shallots and some more curry leaves. Roast until the shallots are golden brown.
- When roasted, add the cooked kadala curry to the pan and bring to a boil. Add salt and remove from heat.
- Serve hot with puttu, appam, idiyappam, or dosa.
Notes
- For a richer flavor, dry roast the spices before grinding them for an additional 2-3 minutes.
- If you don’t have a pressure cooker, simmer the chickpeas in a pot with water for about 45 minutes, or until tender.
- Leftover Kadala Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What are the key spices in kadala curry?
Kadala curry typically uses a roasted coconut and spice paste made with coriander, cumin, fennel seeds, dried red chilies, and turmeric. This paste is what gives the curry its deep, complex flavor.
Do I need to soak the chickpeas overnight?
If using dried chickpeas, soak them overnight for 8 to 12 hours, then cook until tender before adding them to the curry. Canned chickpeas work as a shortcut and just need to be drained and rinsed.
What is traditionally served with kadala curry?
In Kerala, kadala curry is most commonly served with puttu (steamed rice flour cakes) or appam (fermented rice pancakes). It also pairs well with plain steamed rice or chapati.
