Kadala Curry (Black Chickpea Curry)

Kadala Curry is a hearty black chickpea curry made in coconut-rich gravy and slow-roasted spices. Traditionally cooked in urulis or clay pots, it's the soul of Kerala breakfasts — especially with puttu or appam.

Prep Time

10 Minutes

Cook Time

40 Minutes

Serving

4 to 5 People

Kolumboo Coconut oil

Naturally Extracted, Free from Heat or Chemicals.

Bold, nutty, and deep with roasted coconut — the perfect breakfast companion for puttu or dosa.

Ingredients

Black chickpeas – 1 cup (soaked overnight)

Onion – 1 (sliced)

Tomato – 1

Green chilies – 2

Ginger – 1 tsp (crushed)

Curry leaves – few

Mustard seeds – 1 tsp

Kolumboo Coconut Oil – 3 tbsp

Salt – to taste

To roast and grind:

Grated coconut – 1/2 cup

Fennel – 1/2 tsp

Coriander seeds – 1 tsp

Red chilies – 2

Cinnamon – 1 small stick

Cloves – 2

Instructions

Pressure cook chickpeas with salt and a pinch of turmeric.

Roast ingredients for masala in 1 tsp oil until golden brown. Cool and grind.

Heat coconut oil. Sauté mustard, curry leaves, ginger, and onion.

Add tomatoes and green chilies. Cook till mushy.

Add ground paste and fry for 2 mins.

Add cooked chickpeas and simmer for 10 mins till thick.

Finish with a spoon of coconut oil and serve hot.