My love for Kerala and its cuisine cant be put in words. With every trip we take to God’s own country, more than anything I look forward to trying my favorite food. Today I bring you one of the most delicious curries – Kerala Kadala Curry. Not only does it tastes divine with traditional Kerala items like Puttu, Appam, Idli or Dosa but it is a great accompaniment for rice too.
The best thing about this Kerala Kadala Curry is the use of coconut. The curry itself is highly flavored with coconut and coconut oil. There are a lot of other spices like fennel seeds, cloves, cinnamon, star anise, coriander seeds. Add to it, fresh curry leaves and shallots – it is a flavor bomb! I tried multiple versions in the past, including the one my mother-in-law makes with tamarind and tomatoes. But nothing comes close to this version with roasted coconut.
This Kerala Kadala Curry is made with golden roasted coconut and black chickpeas/chana, giving it a very distinct brownish color. In spite of adding only onions & shallots along with Kadala/Chickpeas, this gravy turns out quick thick, especially as time passes by. I have already made this version more than a few times, serving it as accompaniment with different stuff ranging from soft idlis, fluffy uthappams or hot rice.
How to make Kerala Kadala Curry | Kadala Kari Recipe
📖 Recipe
Detailed step-wise picture recipe of making Kerala Kadala Curry | Kadala Kari Recipe
Soak washed chickpeas overnight, discard the water and pressure cook them for 4-5 whistles with enough water and a pinch of turmeric powder. Let the pressure drop naturally before opening the lid.
In a heavy bottomed pan, heat ½ teaspoon of oil and add coriander seeds, cloves, cinnamon, star anise, cardamom, fennel seeds and black pepper. Fry for a minute.
Add shallots and fry again for 2-3 mins.
Next add fresh grated coconut.
Fry all ingredients until the coconut turns brown. Switch off from heat. Let it cool down.
Add water as needed and grind it into a smooth paste. Set it aside.
In the same pan, heat 2 tablespoon coconut oil. Splutter mustard seeds and brown dried red chillies. Add fresh curry leaves.
Add finely chopped onions and fry them until transparent.
Next add turmeric powder and red chilli powder, cook for a couple of minutes.
Add pressure cooked chickpeas along with water used for cooking. Add salt as needed.
As it comes to a boil, add the prepared masala paste. Mix well.
Let the curry boil for a few minutes and remove from heat.
Serve as accompaniment for rice or any breakfast items.
Recipe Notes
Adjust spices as per preference. Use coconut oil for best taste.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
