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Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry
Kerala RecipesBreakfastHigh Protein

Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry

A high protein Kerala Recipes recipe with kala chana (brown chickpeas) - soaked overnight and cooked, coconut oil, mustard seeds. Ready in 7h 40m, serves 5.

Curated byAditya Nair🇮🇳

Calories
725kcal
Estimated Cost
₹375-525
Carbs74g
Protein31g
Fats34g
Servings Scaler
5

Instructions

19 steps
  1. 1

    To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours

    kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)sprig curry leaves - finely chopped(2)
  2. 2

    Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles

    kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)salt - to taste
  3. 3

    After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat

  4. 4

    Allow the pressure to release naturally

  5. 5

    Ensure the kadal is completely cooked and has a soft bite

    kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)
  6. 6

    If not cook it for a longer time

  7. 7

    Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds

    coconut oil(1 tablespoon)mustard seeds(1/2 teaspoon)fresh coconut(1 cup)tablespoons coriander (dhania) seeds(2)fennel seeds (saunf)(1 teaspoon)
  8. 8

    Add 1/2 cup of warm water and blend to make a smooth paste

  9. 9

    Heat oil in a heavy bottomed pan over medium heat

  10. 10

    Add the mustard seeds and allow it to crackle

    mustard seeds(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)fennel seeds (saunf)(1 teaspoon)
  11. 11

    Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent

    green chillies - slit(2)cloves garlic - finely chopped(5)inch ginger - finely chopped(1)red chilli powder(1/2 teaspoon)
  12. 12

    Add the curry leaves and saute for a few seconds

    sprig curry leaves - finely chopped(2)
  13. 13

    Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir

    coconut oil(1 tablespoon)sprig curry leaves - finely chopped(2)homemade tomato puree(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)fresh coconut(1 cup)
  14. 14

    Finally add the cooked chickpeas, a little salt to taste and bring the Kadala Curry to a boil

    kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)sprig curry leaves - finely chopped(2)salt - to taste
  15. 15

    Add a cup of water, give the Kadala Curry a stir and turn the heat to low

    sprig curry leaves - finely chopped(2)
  16. 16

    Simmer the Kadala Curry for a good 15 minutes until all the masala is well absorbed to make a delicious taste Kadala Curry

    sprig curry leaves - finely chopped(2)salt - to taste
  17. 17

    Give it a taste and adjust the salt and chilli accordingly

    red chilli powder(1/2 teaspoon)salt - to taste
  18. 18

    Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot

    sprig curry leaves - finely chopped(2)
  19. 19

    Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam

    sprig curry leaves - finely chopped(2)

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