Name: Kerala Kadala Curry
Prep time: 20 min
Cook time: 35 min
Total time: 535 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Black Chickpeas, soaked overnight and boiled until soft; ½ Onion, finely sliced; ½ Tomato, chopped; ¼ cup Fresh Coconut, grated, for roasting; ¾ tbsp Coriander Seeds; ½ tsp Fennel Seeds; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¼ tsp Garam Masala; ½ tsp Mustard Seeds; 7½ Curry Leaves; 1½ tbsp Coconut Oil, divided; ½ tsp Salt; ¾ cup Water

8 hr 55 mintotal

55 min hands-on8 hr hands-off

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Pressure cook the soaked black chickpeas with water and a little salt for 5-6 whistles until completely soft. Keep them in their cooking water.
In a pan, heat a portion of the coconut oil. Add coriander seeds and fennel seeds, roasting for a minute. Add the freshly grated coconut.
Roast the coconut on low-medium heat until it turns a deep, dark golden brown. Turn off the heat. Blend this roasted mixture with a little water into a smooth, dark paste.
In a heavy pot, heat the remaining coconut oil. Add mustard seeds and let them splutter, followed by curry leaves.
Add the sliced onions and sauté until golden. Add chopped tomatoes, turmeric, and red chilli powder. Cook until tomatoes soften.
Pour in the roasted coconut paste and sauté for 2 minutes. Add the boiled black chickpeas along with their broth.
2 min
Adjust salt and water for gravy consistency. Simmer for 10 minutes on low heat so the chickpeas absorb the deeply roasted flavors.
10 min
Sprinkle garam masala, stir gently, and serve.

How to tell it's done

Firm yet tender dark chickpeas enveloped in a coarse, robustly spiced, and deeply aromatic roasted coconut gravy.

Getting it right

Tip

Patience while roasting the coconut is vital. It must be dark brown (not burnt) to give Kadala Curry its signature rich, dark hue and nutty flavor.

What to serve it with

Traditionally served with Puttu (steamed rice cakes) or Appam for a legendary Kerala breakfast.

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