Print Options:

Kerala Kadala Curry Recipe

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Kerala Kadala curry recipe is a popular traditional dish from Kerala which commonly comes as an accompaniment for rice puttu.

how-to-make-kadala-curry-recipe

To Soak - Kerala Kadala Curry Recipe
 1 cup Brown Chickpeas
For Masala Paste - How To Make kerala Kadala Curry
 ½ cup Coconut (grated)
 1 tsp Fennel Seeds
 2 Tomatoes
 1 Inch Ginger
 5 Cloves Garlic
 ½ tsp Cumin Seeds
 ½ tsp Black Pepper Corns
 5 Red Chilli
 2 tsp Coriander Seeds
 A bit Cinnamon
 2 Cloves
How To Make Kadala Curry Recipe - The Tempering
 3 tsp coconut Oil
 1 tsp Mustard Seeds
 1 twig Curry Leaves
 1 pinch Hing / Asafoetida
 1 Red Chilli
 2 Cardamom
How To Make Kadala Curry recipe - The Garnishing
 Curry Leaves
 Coriander Powder
Other Ingredients Required To Make Kadala Curry Recipe
 2 onions
 1 Tomato
 2 Green Chilli (slit)
 1 tsp Red Chilli Powder
 1 tsp Coriander Powder
 ¼ tsp Turmeric Powder
 ½ tsp Garam Masala
 Salt as required
 Water as required
Soak The Chickpeas - Kerala Kadala Curry Recipe
1

Take a cup of chickpeas in a bowl and pour some water into it.

2

Wash it well and drain it.

3

Pour two or three cups of fresh water into the bowl and close it with a lid.

4

Keep it aside and let it soak overnight.

How To Make Kadala Curry - Boil The Chickpeas
5

Take the soaked chickpeas and wash them once or twice and add three cups of fresh water to it.

6

Keep it in a pressure cooker (with water at the bottom) and cook for 5-6 whistles.

7

When it cools down, just open the lid and drain the excess water from the boiled chickpeas and keep it aside.

How To Make Kadala Curry - Cut The Veggies
8

Wash and clean the vegetables and keep them.

9

Peel off the skin from one onion and chop them into thick slices.

10

Take another onion and finely chop it and keep aside for sautéing.

11

Similarly, chop the tomatoes into big slices and keep them.

12

Peel of the skin from the garlic pods and ginger and keep them too.

How To Make Kadala Curry - Roast The Spices
13

Place a cast iron kadai in the stove and keep it in medium flame.

14

When it is heated, just add half a teaspoon of coconut oil in it.

15

After a few seconds, add half a teaspoon of fennel seeds into the kadai, followed by a bit of cinnamon and 2 cloves.

16

When they turn aromatic, just add ¼ cup of chopped onion to it and stir well.

17

When it becomes translucent, add the tomatoes and stir further, till they turn mushy.

18

Now transfer these roasted ingredients to a plate.

19

Place the kadai in the stove again and now you add the measured quantity of coriander seeds and keep stirring for a while.

20

Then you add half a teaspoon of cumin seeds, pepper corns and four or five red chillies to it.

21

Mix them well and let the flame continue to be in medium mode.

22

At last, add the grated coconut and stir well till the entire mixture turns golden brown and flavourful.

23

Let it cook for a minute or two and after a while you will notice that the entire mixture has urned light brown in colour.

24

At this stage, just turn off the stove and keep the kadai aside.

25

Let everything cool for a while.

Make The Masala Paste - How To Make Kadala Curry
26

After it cools down, transfer all the roasted ingredients to a mixer jar and blend well by adding the required water.

27

Blend till it turns into a soft and smooth paste.

How To Make Kadala Curry - Do The Tempering
28

Place the iron kadai again in the stove and keep it in high flame.

29

After a few seconds, add three tablespoons of coconut oil to it.

30

When the oil just gets heated up, add a teaspoon of mustard seeds to it.

31

When it starts spluttering, drop a red chilli along with a pinch of hing/asafoetida and one or two cardamoms.

32

Finally, add a few curry leaves and let them sizzle too.

33

Now the tempering is done and change the flame to low mode.

Kerala Kadala Curry Recipe - Make The Curry
34

Now add the finely chopped onion to it and stir well.

35

When it turns translucent, add the grounded paste to it and add a little water.

36

Simmer the flame now.

37

At this stage, add the required salt and sprinkle the measured quantities of chilli powder, coriander powder and garam masala one by one into the kadai, while stirring simultaneously.

38

Finally, add a pinch of turmeric and add some more water to it and mix everything well.

39

Close the pan with a lid and let the masalas get cooked for five minutes approximately.

40

After a while, just open the lid and add the boiled chick peas (which we have prepared already) to the kadai and stir well.

41

Add water so as to adjust the consistency of the curry.

42

Close the lid again and readjust the flame to medium mode.

43

Let it cook for about ten minutes approximately.

44

When you open the lid after some time, you will feel the aroma of the chickpeas and the masalas coming out.

45

And you will notice the oil oozing out from the sides of the kadai.

How To Make Kadala Curry - Garnish
46

Sprinkle some finely chopped coriander leaves and lush green curry leaves over it and switch off the stove.

47

Now the exotic kadala curry is ready to eat.

48

Serve it with steaming hot puttu accompanied by a cup of kattan chai.

Nutrition Facts

Serving Size 1 cup

Servings 0


Amount Per Serving
Calories 799
% Daily Value *
Total Fat 40g62%
Total Carbohydrate 92g31%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.