Kadala Curry Recipe

The first time I ate kadala curry, I was sitting on a wooden houseboat deck in Alleppey in the morning, watching mist lift off the backwaters. The owner set down a plate of puttu and a bowl of dark, fragrant curry. I took one bite and understood immediately why every Malayalee I have ever met considers this their ultimate comfort food.

I have spent years recreating that bowl at home. This recipe is the result. A traditional Kerala kadala curry that nails the roasted coconut depth, the earthy bite of black chickpeas, and the aroma of a proper coconut-oil tempering. It is the best version I have made, and I am confident you will agree.

What Is Kadala Curry?

Kadala is the Malayalam word for black chickpeas (also called kala chana, desi chana, or black Bengal gram). Kari means curry. Kadala Curry (Kerala-Style Black Chickpeas Kari) is a traditional Kerala-style curry made with black chickpeas (kala chana), coconut, and aromatic spices.

It is one of the most iconic dishes in Kerala cuisine. It is made in every Malayalee household and served with puttu, appam, and dosa for breakfast and with idiyappam or string hoppers, tawa paratha, poori, and boiled red rice for lunch or dinner.

This curry requires a bit of pre-planning, as you must soak the chickpeas overnight. That said, don’t worry if you forgot to soak the chickpeas. I have a hack for that. Read along.

If you like coconut-based curries, then do try my Malabar chicken curry as well.

How To Make Kerala Kadala Curry

Cook The Chickpeas

Step 1: Wash 1 cup of dried black chickpeas in water, then soak them in 3 cups of water for 8 hours. Drain the water and wash the chickpeas once again.

Step 2: Add the soaked chana to an Instant Pot along with the following ingredients.

• 1 and ½ cups of water
• ½ teaspoon turmeric powder
• 2 teaspoons salt
• 2 green cardamoms
• 1-inch piece of cinnamon stick
• 3-4 cloves

Step 3: Close the lid and set the valve to the sealing position.

Step 4: Press PRESSURE COOK, then set the timer to 15 minutes at high pressure. The Instant Pot will take 10-12 minutes to build the pressure and start the timer. Once the timer goes off, do a 10-minute natural pressure release. Then quick release the remaining pressure and open the lid. Keep the cooked chickpeas aside. Do not drain the cooking liquid; you’ll add it to the curry.

Make The Coconut Paste

Step 5: Add ½ cup of grated fresh coconut to a skillet and dry-roast over medium heat until lightly browned (3-4 minutes), stirring frequently.

Step 6: Add ¼ cup of peeled shallots and 10-12 curry leaves, and roast until the coconut is nicely browned. You want it noticeably darker than toast. This roasting is what gives the curry its signature smoky depth and the lovely color.

Step 7: Add the roasted ingredients to a blender jar with ¼ cup of water.

Step 8: Blend to a fine paste. Scrape the sides of the jar a few times while blending. Set the paste aside.

Make The Curry

Step 9: Heat 4 tablespoons of coconut oil in a large pan over medium-high heat. Add the following ingredients to the pan once the oil is hot, and saute for 10-12 seconds.

• ½ teaspoon black mustard seeds
• 1 teaspoon fennel seeds
• ¼ teaspoon fenugreek seeds
• 10-12 curry leaves
• 2 teaspoons ginger garlic paste

Step 10: Add ½ cup of chopped red onions and cook until translucent (3-4 minutes), stirring frequently.

Step 11: Now add ½ cup chopped tomatoes and 2-3 slit green chilies and cook for another 3-4 minutes. Stir frequently while cooking.

Step 12: Add the following spice powders and cook for a minute.

• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon garam masala powder

Add some water if the masala is drying out.

Step 13: Now, add the ground coconut paste that you made earlier and mix well.

Step 14: Add the cooked chana, along with the water it was cooked in, to the pan.

Step 15: Reduce the heat to low. Cook the curry for 10-12 minutes. Mash a few chana (approx ¼ cup) with the back of the ladle to thicken the gravy.

Add some more water if the curry is too thick. Check for salt and add more if needed.

Temper The Curry

Step 16: Heat 2 tablespoons of coconut oil in a small skillet over medium-high heat. Once the oil is hot, add the following ingredients and fry for 4-5 seconds.

• ½ teaspoon black mustard seeds
• ¼ teaspoon asafetida
• 10-12 curry leaves
• 2-3 whole dry red chilies

Step 17: Pour the tempering over the curry and stir gently. Serve hot.

Storage Suggestions

This curry can be stored in an airtight container in the refrigerator for 3-4 days. The flavor actually improves overnight as the spices continue to develop.

Reheat in a pan or microwave before serving. If the curry has thickened too much after refrigeration, add some hot water before reheating.

You can also freeze it for up to a month. Thaw, reheat, and serve.

Make-Ahead Tip: You can cook and refrigerate the chickpeas and masala base for up to 2 days. When ready to serve, combine them, simmer for 10 minutes, and finish with a fresh tempering. The result tastes like it was just made.