Varutharacha Kadala Curry is the authentic preparation of Black Chickpeas in a spiced, roasted coconut curry. The inviting aroma of the grated coconut, being fried with the simple spices lets everyone know what we are having for breakfast! Puttu and Kadala is a very popular breakfast item in Kerala and my husband loves it.

Roasting the grated coconut requires patience. You just can not step away from the stove during the 10 minutes of stir-frying

Earlier I had shared the recipe for a Simple Kadala Curry, which does not use the method of frying the coconut with patience and care. You can use that recipe on your rushed days. However, the patience and love that goes into this homely preparation yields a result that is well worth the extra effort!

Check out the stepwise pictures or the video for more detail.

Varutharacha Kadala Curry | Ground Roasted Coconut Black Chickpeas Curry

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Varutharacha Kadala Curry | Black Chickpeas Curry with Ground Roasted Coconut

RECIPE IN BRIEF WITH STEPWISE IMAGES.Please check out the recipe page for a detailed account.

Cook the chickpeas (that have been soaked overnight) with turmeric and salt.

Pressure cook and check that the chickpeas are cooked as desired. Make sure they don’t go mushy.

To make the roasted coconut spice paste:

Heat coconut oil and add coriander seeds. Fry till fragrant.

Add shallots, garlic, dried chilli and curry leaves. Stir till shallots have softened.

Add grated coconut ( read the recipe for a tip).

Stir-fry continuously 8 -10 minutes till the coconut turns golden brown.

Immediately remove to a plate to prevent excess browning. Allow cooling.

Grind to a paste and set aside.

Prepare the curry:

Heat coconut oil and crack mustard seeds.

Add sliced onion and saute till light golden in colour.

Add green chilli and curry leaves , followed by the spice powders.

Stir till the spices are aromatic.

Add the ground roasted coconut spice paste.

Wash out the grinder jar and add this water in three stages.

Allowing the oil to separate each time in between.

Add salt to taste.

Add the cooked chickpeas along with the cooking liquid. Simmer for 5 minutes.

Add the Kerala Garam Masala for the final touch of deliciousness and it’s ready to be served!

The video for Varutharacha Kadala Curry is available in the Malayalam language ( with English captions). Check out the Malayalam Video.

Key Ingredients: Black chickpeas, Coconut, Shallots, Garlic, Chilli ( dried and green), Red Onion, Curry leaves, Coconut oil, Mustard seeds, Spices, Salt.

EAT AND TELL!!!

Let us know if you tried –  Varutharacha Kadala Curry | Black Chickpeas Curry with Ground Roasted Coconut

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