Kadalai Curry (Black Chickpea Coconut Simmer)
A muscle that burns like a bite! Black Chickpea and Roasted Coconut Thick Kerala Curry
Description
South Indian ultimate satiating curry richly simmering 'black chickpeas (Kala Chana)'—harder-skinned and richer in dietary fiber than regular chickpeas—with roasted coconut paste and spices.
Restaurants serving Kadalai Curry (Black Chickpea Coconut Simmer)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black chickpeas(Kala Chana)
- Grated coconut
- Onion
- Tomato
- Garlic
- Ginger
- Fennel
- Coriander powder
Instructions
- [For
- Servings/Ingredients] 150g black chickpeas (Kala Chana, soaked overnight),
- tbsp grated coconut, 1/
- minced onion,
- minced tomato,
- tsp garlic-ginger paste,
- tbsp coriander powder,
- tsp chili powder, 1/
- tsp Garam Masala, 1/
- tsp fennel seeds,
- tsp mustard seeds,
- curry leaves,
- tbsp oil, salt, 400ml water.
- Most crucial prep. Soak very hard-skinned 'black chickpeas (Kala Chana)' abundantly in water overnight (or
- hrs), salt-boil in pressure cooker until soft.
- Put 'grated coconut' and 'fennel seeds' in pan without oil, dry-roast until coconut chars golden emitting savory smell. Make into smooth paste in mixer with little water (*This is secret to Kerala curry's deep richness).
- Heat
- tbsp oil in pot, pop mustard seeds, fry curry leaves, garlic-ginger, onions until deep brown.
- Add tomatoes and spices (coriander, chili powder), frying until tomatoes crumble into paste.
- Toss boiled black chickpeas with boiling juice into pot, further add entire 'roasted coconut paste' made earlier.
- Simmer slowly on low ~
- mins until overall blends; when coconut oil floats on surface, scatter Garam Masala to finish. Despite using absolutely no meat, heavy roasted coconut richness and black chickpea 'crunchy' strong bite-response hammer intense satisfaction into stomach.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Fennel、Coriander powder、Garam Masala、Red chili
Substitutes at Japanese supermarkets
Regular chickpeas or soybeans (as black chickpea sub. Bite-response becomes milder)
Pairing
Puttu(Rice flour steamed bread)、Brown rice、Whole wheat Roti
Trivia
[Hardcore] Absolute staple curry paired with South Indian Kerala breakfasts (Puttu/Appam). Biggest feature is using 'black chickpeas (Kala Chana)'—black-skinned, small, possessing wilder flavor/overwhelming hardness—instead of whitish chickpeas (Kabuli Chana) familiar in Japan. Digestion/absorption is very slow (low GI), chewing count naturally increases, thus combining 'binge-eating prevention' and 'protein supply' during diets; muscle curry loved by Kerala people.
Eating tips & etiquette
[Unique Eating] Instead of pouring curry soup over rice, drop 'steamed sweet potato (or tapioca)' 'boom' into curry, replacing carbs with healthy potatoes to eat!
Allergen
Soy (Lentils)