Kerala Style Kadala Curry | Kadala Kari Recipe | Black Chick peas Curry from Kerala ( India) | Gluten Free and Vegan Recipe

Hi Supermoms,

'Kadala Curry' needs no introduction. It is one of the most popular curries of India. It is mostly served with rice puttu , parotta or chapathi. A wholesome curry recipe filled with coastal flavours and spices of the Malabar region of India. Fresh spices add to the taste of this dish. I had the fortune to receive this recipe from my school friend  Prajitha , who has been cooking this dish for so many years . 

It is such an awesome feeling to cook something as authentic as this. If you haven't tried making Kadala Curry , do try now. The taste is simply amazing. You can serve it along with appam, roti or dosai also. A protein addition to our diet is always a good thing. 

Recipe Courtesy : Mrs. Prajitha Unnikrishnan

Preparation time : 3-4 hours ( includes soaking time )
Cooking time : 1 hour 
Serves : 4-6 
1 cup = 250 ml cup 

Ingredients :

To boil :

1 cup Kala Chana / Black Chick peas ( washed and soaked)
3 cups water 
1/8 teaspoon turmeric 
1/4 teaspoon salt 

To fry and  grind to a paste ( the masala) :

1 bay leaf
2 cloves
1-2 cardamom
5-6 dry red chillies ( adjust according to the heat of the chillies)
1/4 cup coriander seeds 
4 garlic pods 
1/2 " ginger ( chopped)
20 shallots OR 2 onions ( chopped)
1/2 coconut or 1 cup coconut ( grated)
salt to taste 
2 teaspoons coconut oil 

To temper :

2 teaspoons coconut oil
1 teaspoon mustard seeds
1 onion ( thinly sliced)
1 tomato ( finely chopped, optional)
2 teaspoons coconut ( sliced thinly)
2 green chillies ( sliced lengthwise)
1 sprig curry leaves 

Method : 

1. Boil the chickpeas along with salt and turmeric powder upto 5-6 whistles over low/medium flame and switch off.

2. Heat a kadai/wok over low flame and fry all the ingredients given for the masala in the order given. 

3. Allow it cool for 5 minutes.
4. Grind it smoothly using adequate water and set it aside.

5. Heat a kadai/wok with coconut oil and temper with ingredients given for the same. 
6. Transfer the tempering to a plate/bowl and place the kadai back on low flame.
7. Add the boiled chickpeas to the kadai (along with the boiled water).
8. Add the ground masala and salt .

9. Close the kadai and allow it to simmer for 10 minutes . 
10. Add the tempering  and switch off .
Chef tip : You can add handful of finely chopped fresh coriander leaves . 

Your delicious Kerala Special Kadala Curry is ready to be served.  I served it along with soft Malabar Madakku Chapathis. 

Click here for more  Indian Curry Recipes .

Happy Cooking !

With love,

Masterchefmom