Kadala Curry is a traditional South Indian dish originating from Kerala cuisine. It features black chickpeas (kadala) cooked in a rich and aromatic gravy made with onions, tomatoes, coconut, and a blend of spices. This flavorful curry is often enjoyed with popular South Indian staples like puttu, appam, dosa, or rice. It’s known for its hearty texture and satisfying taste, making it a favorite for breakfast or as a main course for lunch or dinner.
Here’s a basic recipe for Kadala Curry:
Ingredients:
- 1 cup dried black chickpeas (kadala)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 sprig curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- 1/2 cup thick coconut milk
- 2 tablespoons coconut oil (or any cooking oil)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Soak the dried black chickpeas in water overnight or for at least 8 hours. Then, drain and rinse them.
- In a pressure cooker, add the soaked and drained chickpeas along with fresh water. Cook until the chickpeas are tender. It usually takes about 15-20 minutes on medium heat in a pressure cooker. If you don’t have a pressure cooker, you can also cook them in a regular pot, but it will take longer.
- In a separate pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell of ginger-garlic disappears.
- Add the chopped tomatoes and curry leaves. Cook until the tomatoes become soft and mushy.
- Now, add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute to let the spices release their flavors.
- Pour in the cooked chickpeas along with any remaining water from the pressure cooker. Stir well to combine all the ingredients.
- Let the curry simmer for about 10-15 minutes on low heat, allowing the flavors to meld together.
- Finally, add the garam masala powder and thick coconut milk. Stir well and simmer for a few more minutes until the curry thickens slightly.
- Garnish with fresh coriander leaves and serve hot with steamed rice, puttu, appam, dosa, or any other preferred accompaniment.
Enjoy your delicious Kadala Curry! Adjust the spices according to your taste preferences.
