Description
A dish simmering 'Black Chickpeas (Kadala)'—smaller and chewier than regular white chickpeas—in a rich sauce made of roasted coconut and strong spices.
Restaurants serving Kadala Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black chickpeas
- Onion
- Tomato
- Coconut fine
- Garlic
- Ginger
- Coriander
- Red chilies
- Fennel
- Mustard seeds
- Turmeric
- Cinnamon
- Cloves
- Curry leaves
- Salt
- Coconut oil
Instructions
- Soak black chickpeas (Kadala) overnight, boil in a pressure cooker until soft. Dry-roast coconut fine, coriander, red chilies, fennel in a pan until deep brown, puree in a mixer to a paste.
- Heat coconut oil in a pot, fry mustard seeds, onions, garlic-ginger, tomatoes, curry leaves.
- Add boiled black chickpeas and roasted coconut paste to pot, add a little water, simmer slowly on low until beans meld with sauce taste and oil floats to finish.
Learn more Spice, substitutes, tips
Key spices
Strong savoriness of roasted coconut and fennel aroma
Substitutes at Japanese supermarkets
Regular white chickpeas (texture softens but can substitute)
Pairing
Puttu(steamed rice cylinder)、Appam
Trivia
[Hardcore] An absolutely essential combo as Kerala's breakfast king 'Puttu & Kadala Curry'. Roasting coconut until 'deep brown' just before burning is the absolute secret yielding this curry's deep richness and color.
Eating tips & etiquette
[Unique Eating] Crush 'Puttu', a steamed bread of rice flour and coconut, pouring the spicy savory Kadala Curry over it to stuff your mouth together!
Allergen
Soy