Kadala Curry – Kerala Chickpea Curry with Roasted Coconut

Kadala curry (കടല കറി) is the curry every Kerala breakfast needs. Roasting coriander, red chillies and shallots before grinding them with coconut gives the gravy its deep, nutty flavour.

Goes well with: Matta Rice Puttu, Rice Ragi Appam

Tips from the Ruchippura kitchen

• Soak the chickpeas overnight for the softest texture.
• Roast the spices on low heat until just brown – burnt coriander turns bitter.

Lakshmidevi Nair

Kadala Curry (Kerala Chickpea Curry with Roasted Coconut)

Kerala-style channa masala (kadala curry) – chickpeas pressure-cooked in a gravy of roasted coriander, red chillies and shallots ground with coconut. The classic partner for puttu and appam.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups white chickpeas channa
• 1 cup grated coconut
• 2 tbsp coriander seeds
• 3 shallots
• 4 dried red chillies
• 1/4 tsp turmeric powder
• 1 pinch garam masala powder
• 1/4 tsp sugar
• oil
• salt to taste

Method

 

1. Soak the chickpeas in water for 8 hours.
2. Heat a little oil in a vessel and fry the coriander, red chillies and shallots until light brown.
3. Grind them well with the grated coconut.
4. Put the chickpeas in a pressure cooker with the ground paste, turmeric, garam masala, sugar, salt and enough water, and cook well.