Spicy Kadala Curry: A Flavorful Kerala Black Chickpea Stew
35 minutes
1059 reads
About Spicy Kadala Curry: A Flavorful Kerala Black Chickpea Stew
Dive into a bowl of vibrant, aromatic Spicy Kadala Curry, a South Indian stew that will tantalize your taste buds. Tender black chickpeas simmer in a rich, coconut-based gravy, infused with the warmth of freshly roasted and ground spices.This Kerala-style curry offers a symphony of flavors, perfect with appam, puttu, dosa, or steamed rice. It's a hearty, satisfying lunchbox option too, paired with rice or phulkas.Experience the authentic taste of Kerala with this easy recipe, and transport yourself to the spice-laden kitchens of Southern India.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Chickpeas
- 200 gm Chickpeas black, soaked overnight
For the Spice Blend
- 2 inch Cinnamon Sticks
- 1 Cardamom Pod
- 5 Cloves
- 2 Tbsp Coriander Seeds
- 3 Chillies dried, red
For the Curry
- 3 Tbsp Coconut freshly, grated
- 2 Tbsp Oil
- 1 tsp Fenugreek Seeds
- 1 Onion chopped, medium
- 2 Chillies chopped, green
- 2 tsp Ginger finely chopped
- 2 tsp Garlic finely chopped
- 2 Tomatoes chopped, medium
- 1/2 tsp Turmeric Powder
- 1 cup Water
- Salt to taste
- 2 sprigs Curry Leaves for garnish
- 2 Tbsp Coriander Leaves chopped, for garnish
Instructions
- Pressure cook the soaked black chickpeas with salt until tender, about 5-6 whistles. Set aside.
- In a dry pan, roast the coriander seeds, cardamom pod, cinnamon sticks, cloves, and dried red chilies. Roast until fragrant. This enhances their flavor.
- Add the grated coconut to the same pan and dry roast until golden brown. This toasts the coconut, adding a nutty depth.
- Grind the roasted spices, a tablespoon of the cooked chickpeas, and the roasted coconut into a smooth paste with a little water. Set aside.
- Heat the oil in a wok or large pan. Add the fenugreek seeds and sauté until fragrant.
- Add the chopped onions and sauté until softened and translucent.
- Add the chopped green chilies, ginger, and garlic. Sauté for 2 minutes until fragrant.
- Add the chopped tomatoes and sauté until they break down and become pulpy.
- Stir in the turmeric powder and salt. Add the cooked chickpeas and water. Bring to a simmer.
- Add the ground spice paste and mix well. Simmer until the gravy thickens slightly.
- Garnish with fresh curry leaves and chopped coriander leaves before serving.
Recipe Notes
Good To Know
- For a deeper flavor, dry-roast the coconut until golden brown before grinding it with the spices. This enhances the nutty aroma, typical of authentic Kerala-style kadala curry.
- For a creamier curry, blend half the cooked chickpeas with the coconut-spice mixture and add it back to the curry.
- Enhance the aroma with a traditional Kerala tempering: sizzle mustard seeds, curry leaves, and sliced shallots (or onions) in coconut oil, then pour over the curry just before serving.
- Leftover curry thickens as it cools. When reheating, add hot water or coconut milk and simmer gently.
Expert Tips
- Soaking the chickpeas overnight not only reduces cooking time but also improves their digestibility.
- Adjust the spice level to your preference by adding more or fewer green chilies during the cooking process.
- For a richer flavor, use freshly grated coconut instead of desiccated coconut powder.
Storage Instructions
- Store leftover kadala curry in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 442kcalFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2g
Subhashni Venkatesh
Articles: 165
5 Comments
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This looks so good! Can’t wait to cook it.
I’m excited to try this recipe!
Absolutely mouthwatering! Great share.
Perfect dish! Can’t wait to cook it.
Such a flavorful dish! Can’t wait to taste it.