Kadala Curry – A Traditional Kerala Chickpea Curry

Kadala Kari, also known as Chickpea Curry, is a beloved traditional curry from Kerala made with black chickpeas (kadala) simmered in a rich and aromatic coconut-spice gravy. This hearty dish pairs beautifully with puttu, appam, idiyappam or rice, making it a favorite for breakfast, lunch, or dinner. Chickpeas (kadala) are a great source of plant-based protein and fiber, and when combined with coconut and spices, they create a deeply satisfying, wholesome curry that’s both comforting and nutritious.

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🍛Ingredients

• 1 cup black/white chickpeas (kadala), soaked overnight
• ½–¾ cup fresh grated coconut (or frozen if fresh is unavailable)
• 1 large onion, finely chopped
• 1–2 green chillies, slit
• 1-inch ginger, grated
• 8–10 curry leaves
• 1 teaspoon mustard seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon black pepper powder
• Salt, to taste
• 1–2 cups water (or chickpea cooking liquid)
• 1–2 tablespoons coconut oil (best for authentic flavour)

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👩‍🍳 Preparation Method

1. Cook the Chickpeas

1. Rinse the soaked chickpeas and add them to a pressure cooker with enough water to cover.
2. Cook for 8–10 whistles or until the chickpeas are tender.
3. Reserve the cooking liquid — this adds flavour and body to the curry.

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2. Grind the Coconut Paste

1. In a blender, grind fresh grated coconut with a little water to make a smooth paste.
2. Set aside.

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3. Prepare the Curry Base

1. Heat coconut oil or any oil of your choice in a pan over medium flame.
2. Add mustard seeds and let them splutter.
3. Add chopped onions, grated ginger, slit green chillies, and curry leaves. Sauté until onions turn translucent.

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4. Add Spices & Coconut Paste

1. Sprinkle turmeric, chilli, coriander, and black pepper powders.
2. Stir briefly to blend the spices.
3. Add the ground coconut paste and cook for a few minutes, stirring occasionally.

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5. Finish the Curry

1. Add the cooked chickpeas along with some of the reserved cooking liquid or fresh water.
2. Stir well, season with salt, and bring to a gentle boil.
3. Simmer on low heat until the flavours meld and the curry reaches your desired consistency.
4. Adjust thickness with water if needed — thicker for puttu, thinner for rice.

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🍽️ How to Serve

Serve Kadala Kari hot with:

• Puttu (steamed rice cakes)
• Appam (rice pancakes)
• Idiyappam (string hoppers)
• Steamed rice
• Chapatis or Pooris

This curry adds warmth, protein, and flavour to any meal.

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📝 Tips for Best Results

✔ Use fresh grated coconut for rich flavour.
✔ If black chickpeas aren’t available, regular chickpeas (cream-colored) can be used.
✔ Simmer longer for deeper flavour and thicker gravy.

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🌿 Traditional Note

In Kerala, kadala curry is not just food — it’s a comforting staple that brings families together over meals. Whether served for breakfast or dinner, its blend of spices, coconut aroma, and protein-rich chickpeas reflects the heart of traditional Kerala cuisine.