Kadala Curry - Kerala Style Easy Recipe | Chickpea Curry

Name: Kadala Curry - Kerala Style Easy Recipe | Chickpea Curry
Prep time: 360 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 Cups Black Chickpeas; 1/4 Tea spoon turmeric powder; 5 Cloves Garlic; 2 Nos Onion; 3 Table spoon Coriander Powder; 1 Table spoon Chili Powder; 1 Tea spoon Garam Masala Powder; 1 Nos Tomato; 1/2 Cups Coconut Milk; 1/2 Tea spoon Mustard Seeds; 3 Nos Dry Red Chilli; 5 Nos Shallots; 2 Sprigs Curry Leaves; 4 Table spoon Coconut Oil; 2 Tea spoon Salt; 6 Cups Water

CCihan

Veg

6servings

6hprep

40mcook

6h 40mtotal

Kadala Curry (Chickpea Curry) is popular for being the winning side dish for most of the Kerala style breakfasts. From Puttu, Idiyappam, Appam, Chappathi and even with steamed rice, it goes perfectly with everything. Enriched with the Indian spices, it is not only tremendously tasty, but also highly nutritious. Just like most of the Kerala style breakfast recipes, Kadala Curry is Vegan and gluten free; thus becoming a favourite to not only foodies, but also for health enthusiasts. #StayHome and Learn #WithMe #KadalaCurry

Ingredients

Steps

1
Soak black chickpeas (kadala) for six to eight hours or overnight, then pressure-cook them with salt until soft, keeping some of the cooking water aside.
2
Heat coconut oil in a pan and let mustard seeds splutter, then add chopped onions, green chillies, ginger, and garlic, sautéing until the onions turn soft and lightly browned.
3
Add turmeric powder, red chilli powder, coriander powder, and garam masala, gently roasting the spices for a minute or two so they release their aroma.
2 min
4
Next, add chopped tomato and cook until it becomes soft and blends into a thick masala.
5
Once the masala is ready, add the cooked chickpeas and mix well so they are fully coated.
6
Pour in the reserved cooking water to reach your desired curry consistency and let the mixture simmer for five to ten minutes so the flavors combine.
10 min
7
After that, add either thin coconut milk or freshly ground coconut paste and allow the curry to simmer gently for another three to five minutes, making sure not to boil it vigorously.
5 min
8
Finally, prepare the tempering by heating coconut oil in a small pan and frying mustard seeds, sliced shallots, dry red chillies, and curry leaves until the shallots turn golden.
9
Pour this fragrant tempering over the curry and close the lid briefly to trap the aroma.
10
The Kadala Curry is now ready to serve with puttu, appam, idiyappam, chapati, or steamed rice.