Kerala Kadala Curry Recipe – Spicy Chickpeas in Coconut Curry by Archana’s Kitchen

Kerala Kadala Curry Recipe – Spicy Chickpeas in Coconut Curry by Archana’s Kitchen

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

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

  • Allow the pressure to release naturally. Ensure the kadal is completely cooked and has a soft bite. If not cook it for a longer time. 

  • Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds. Add 1/2 cup of warm water and blend to make a smooth paste. 

  • Heat oil in a heavy bottomed pan over medium heat.

  • Add the mustard seeds and allow it to crackle. Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent. 

  • Add the curry leaves and saute for a few seconds. Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir.

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

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

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

  • Give it a taste and adjust the salt and chilli accordingly. Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot.

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

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