{"id":"575684e0-7c1d-46e9-ba59-a6ccc29ef5d6","url":"https://recipestripper.com/recipes/575684e0-7c1d-46e9-ba59-a6ccc29ef5d6","source_url":"https://www.vegrecipesofindia.com/kadala-curry-recipe-kadala-kari/","title":"Kadala Curry Recipe (Kerala Style)","description":"Kadala Curry (a.k.a. Kadala Kari) is a delicious, robust and flavorful curry made with black chickpeas, fresh coconut, onions, herbs and a bevy of warming spices both ground and whole. A unique and special curry from the South Indian Kerala cuisine.","servings":4,"servings_text":"4","prep_time":"PT510M","cook_time":"PT25M","total_time":"PT535M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2021/09/kadala-curry-2.jpg","ingredients":[{"text":"1 cup (172 grams) black chickpeas ((kala chana or desi chana or whole bengal gram or kadala))","item":"black chickpeas ((kala chana or desi chana or whole bengal gram or kadala))","quantity":1,"unit":"cup","metric_alternate":{"quantity":172,"unit":"g"}},{"text":"2 cups water (- for soaking black chickpeas)","item":"water","quantity":2,"unit":"cup","preparation":"- for soaking black chickpeas"},{"text":"2.5 cups water (- for pressure cooking)","item":"water","quantity":2.5,"unit":"cup","preparation":"- for pressure cooking"},{"text":"½ teaspoon fennel seeds","item":"fennel seeds","quantity":0.5,"unit":"tsp"},{"text":"2 to 3 thin strands of mace","item":"thin strands of mace","quantity":2,"quantity_max":3},{"text":"1 inch cinnamon","item":"inch cinnamon","quantity":1},{"text":"3 cloves","item":"3 cloves","quantity":3,"unit":"clove"},{"text":"3 pinches grated nutmeg (or ground nutmeg powder)","item":"grated nutmeg","quantity":3,"unit":"pinch","preparation":"or ground nutmeg powder"},{"text":"½ cup fresh grated coconut (- tightly packed)","item":"fresh grated coconut","quantity":0.5,"unit":"cup","preparation":"- tightly packed"},{"text":"¼ to ⅓ cup water (- for grinding or blending coconut)","item":"water","quantity":0.25,"quantity_max":0.3333333333333333,"unit":"cup","preparation":"- for grinding or blending coconut"},{"text":"⅓ cup shallots (- chopped, can use pearl onions (sambar onions))","item":"shallots (- chopped, can use pearl onions (sambar onions))","quantity":0.3333333333333333,"unit":"cup"},{"text":"1 inch ginger (- chopped, about 1 teaspoon chopped)","item":"inch ginger","quantity":1,"preparation":"- chopped, about 1 teaspoon chopped"},{"text":"1 or 2 green chilies (- chopped, about 1 teaspoon chopped green chilies or serrano pepper)","item":"green chilies","quantity":1,"quantity_max":2,"preparation":"- chopped, about 1 teaspoon chopped green chilies or serrano pepper"},{"text":"10 to 12 curry leaves","item":"curry leaves","quantity":10,"quantity_max":12},{"text":"½ teaspoon mustard seeds","item":"mustard seeds","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon turmeric powder ((ground turmeric))","item":"turmeric powder ((ground turmeric))","quantity":0.25,"unit":"tsp"},{"text":"1 teaspoon red chili powder (- for less spicy taste add ½ teaspoon red chili powder or cayenne pepper)","item":"red chili powder","quantity":1,"unit":"tsp","preparation":"- for less spicy taste add 1/2 teaspoon red chili powder or cayenne pepper"},{"text":"1 teaspoon coriander powder ((ground coriander))","item":"coriander powder ((ground coriander))","quantity":1,"unit":"tsp"},{"text":"¼ teaspoon black pepper powder ((ground black pepper))","item":"black pepper powder ((ground black pepper))","quantity":0.25,"unit":"tsp"},{"text":"2 tablespoons coconut oil","item":"coconut oil","quantity":2,"unit":"tbsp"},{"text":"1 to 1.25 cups water (or stock in which the black chickpeas are cooked)","item":"water","quantity":1,"quantity_max":1.25,"unit":"cup","preparation":"or stock in which the black chickpeas are cooked"},{"text":"salt (as required)","item":"salt","preparation":"as required"}],"instructions":[{"number":1,"text":"First rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. You can also use white chickpeas instead of black chickpeas.","section":"Pressure cooking chickpeas: (Check notes below on cooking chickpeas in a pot/pan)"},{"number":2,"text":"Take the black chickpeas in a 3 litre stovetop pressure cooker. Add fresh water and salt.","section":"Pressure cooking chickpeas: (Check notes below on cooking chickpeas in a pot/pan)"},{"number":3,"text":"Stir and pressure cook the chickpeas for 9 to 10 whistles or till they are tender and cooked through on medium heat.","section":"Pressure cooking chickpeas: (Check notes below on cooking chickpeas in a pot/pan)"},{"number":4,"text":"Meanwhile when the chickpeas are cooking, take the grated coconut in a grinder or blender jar. Add water and grind or blend to a smooth paste.","section":"Preparing coconut paste"},{"number":5,"text":"Keep the ground coconut paste aside.","section":"Preparing coconut paste"},{"number":6,"text":"In a small pan, dry roast the following spices till aromatic - fennel seeds, mace strands, cinnamon, cloves and grated nutmeg or nutmeg powder. Just a light roasting. Don't over do.","section":"Preparing kerala garam masala"},{"number":7,"text":"In a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. Keep aside.","section":"Preparing kerala garam masala"},{"number":8,"text":"Heat coconut oil in a pan.","section":"Making kadala curry"},{"number":9,"text":"Add mustard seeds and let them crackle.","section":"Making kadala curry"},{"number":10,"text":"Add chopped shallots. Stir and saute for a minute.","section":"Making kadala curry"},{"number":11,"text":"Then add ginger, chopped green chilies, curry leaves and saute till the shallots turn translucent or a light brown.","section":"Making kadala curry"},{"number":12,"text":"Then add red chili powder, coriander powder, black pepper powder and the ground kerala garam masala. If you already have kerala garam masala, then just add 1 teaspoon of it. Note that 1 teaspoon of red chili powder, makes this curry spicy. So reduce to ½ teaspoon for a less spicy curry.","section":"Making kadala curry"},{"number":13,"text":"Stir the ground spices very well and saute for a minute on low heat.","section":"Making kadala curry"},{"number":14,"text":"Then add the ground coconut paste.","section":"Making kadala curry"},{"number":15,"text":"Stir and mix very well.","section":"Making kadala curry"},{"number":16,"text":"Saute for 4 to 5 minutes on a low heat.","section":"Making kadala curry"},{"number":17,"text":"Then add the cooked black chickpeas or kadala. Stir very well.","section":"Making kadala curry"},{"number":18,"text":"Then add 1 to 1.25 cups water or according to the consistency you prefer. Again stir and mix very well.","section":"Making kadala curry"},{"number":19,"text":"Season with the required amount of salt and stir kadala curry again.","section":"Making kadala curry"},{"number":20,"text":"Let the curry come to a boil on medium heat and the gravy reduces a bit. The flavors and chickpeas should also be well blended. When the curry is done and cooked well, you will see some oil specks on the top layer of the curry.","section":"Making kadala curry"},{"number":21,"text":"Serve Kadala Curry hot with puttu or appams or steamed rice. While serving, you can garnish with some chopped coriander leaves if you like.","section":"Making kadala curry"}],"date_published":"2026-10-30T23:52:54.975471+00:00","date_modified":"2026-10-30T23:52:54.975471+00:00"}