Kadala Curry – Kerala Style

This  Black ChickPeas Curry is one of Kerala’s Favorite Breakfast/Brunch Specialities.

It can be made in a variety of different methods, but I love this recipe because it’s so simple but tasty.  So easy to whip up for breakfast with Puttu or Appam. In this recipe, a small amount of thick coconut milk is added at the very end. I will share my recipe for Kadala Curry, using ground roasted coconut paste later (Varutharacha Kadala Curry).

Kadala Curry – Kerala Style

Ingredients:  This recipe can be halved for a quicker breakfast for 2-3 people

• 1 cup black chick peas / kala channa / black bengal gram 
• 1 tsp salt
• ½ tsp turmeric powder
• 2 shallots,sliced

• 2 medium onions, sliced thinly
• 1 tsp garlic, sliced
• 1 tsp ginger, chopped finely
• 1 handful of curry leaves
• 2-3 green chilies  or to taste
• 3 Tbsp coriander powder
• 1 tsp chilli powder
• ½ – ¾ tsp black pepper powder
• 3 Tbsp oil – ( Coconut oil for authentic Kerala flavor)
• 1 tsp vinegar
• ¹⁄8 cup thick coconut milk

Method:

•  Soak the thoroughly washed black chick peas in a big bowl of cool water overnight or 8 hours.
• Add the chick peas to a pressure cooker, with enough water (around 4 cups ) , 1 tsp salt, the turmeric powder and shallots.
• Bring to steam on high heat.
• Reduce heat to medium and continue to cook for about 16 steam whistles.
• If it’s your first time cooking chickpeas in a pressure cooker, check doneness after 12 steam whistles. The chickpeas should be cooked tender with ample bite left to it.
• In a medium sized deep wok,  heat 2 Tbsp oil.
• Add the sliced onion, garlic, ginger green chillies, and curry leaves all together.
• Stir continuously and saute till softened and turning slightly golden.
• Add all the spice powders(coriander powder, chilli powder and pepper powder).
• Stir till spices are cooked, about 1 minute.
• Add the cooked chickpeas along with the water from the cooker.
• Add the vinegar.
• Bring to boil.  Add water if needed.
• Now add the coconut milk and stir well. Taste and add salt or coconut milk as desired.
• Heat 1 Tbsp in a small pan and crack the mustard seeds.
• Add over the curry. Do not stir. Cover and allow to sit 15 minutes before serving.

Kadala Curry – Kerala Style

Try it and let us know – Simple Black ChickPeas Curry – Kadala Curry Kerala Style .