Kadala Curry is a Kerala style Black chickpea curry with flavours of curry leaves and coconut. It’s a classic breakfast curry of Kerala and a great accompaniment for puttu, Idiyappam or rice.

I always love to make regular Punjabi style Black chickpea with lots of spices and aromatics. But yesterday I tried it with South Indian style. Its flavour was unique and awesome. Black chickpea is rich in protein and Vitamin B, so must be included in the diet.

Recipe Source: Ticklingpalates

Kadala Curry

Sapana Behl

A south Indian style black chickpeas curry made with lots of spices.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Dinner, Lunch

Cuisine Indian

Servings People

Ingredients

1 cup black chick peas
1 onion chopped
1 tomato chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
few curry leaves chopped
salt to taste
3 tablespoon vegetable oil

For paste

1/2 cup freshly grated coconut
2 teaspoon coriander seeds or powder
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon red Chillies
1 onion diced
2 teaspoon oil

Instructions

Soak chick peas overnight in enough water.The next day discards the water and using fresh water and 1/4 teaspoon salt, pressure cook till soft and keep aside.
Heat a pan with 2 teaspoons of oil. Add coriander seeds, cumin seeds, fenugreek seeds and red chilly powder and roast for a minute. Add onions and sauté. Add grated coconut and mix well.
Make a fine paste of it in a food processor and keep aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, finely chopped onions and saute for 2 minutes.
Add tomato, curry leaves and sauté till the tomato softens.
Add the ground paste, cooked chick peas along with the cooking water, salt and mix well. Cover with a lid and cook for 8-10 minutes over medium flame.
Serve hot with rice, Puttu , Paratha or Roti.