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Kerala Kadala Curry - Kerala Breakfast Special

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A popular accompaniment served at breakfast in God's own country - Kerala. Kadala curry, black chickpeas cooked in coconut masala gravy. Kerala being a southern coastal state in India, coconut is the main ingredient in cooking. It is generously used to thicken gravies, coconut slices and kernels are used as toppings. Also in contrast to the other southern states, this cuisine has a rich use of spices rather than fresh herbs except for curry leaves that is used for flavouring. Cinnamon, ginger, peppercorns and chillies are greatly used. This dish incorporates both the coconut and the aromatic spices. The roasted coconut is the highlight of this dish and apart from giving an aromatic flavour, it also imparts this rich brown colour.
Kerala Kadala Curry - Kerala Breakfast Special

This is traditionally served with "Puttu" - a steamed rice cake with coconut filling. Since that requires a puttu maker and I didn't have one, I paired this with Goan Sanna and we absolutely loved it. This will also be good with rotis, plain dosa and idly.

Kerala Kadala Curry - Kerala Breakfast Special

 

Kerala Kadala Curry - Kerala Breakfast SpecialKerala Kadala Curry - Kerala Breakfast SpecialBlack chickpea cooked in a thick roasted coconut and masala gravy.

Prep time: 15 mins | Cook time: 20 mins | Total time: 35 Mins | Serves: 2

 

Ingredients

  • 1 Cup Kala Channa | Black chickpeas
  • 1 Medium sized Vengayam | Onion sliced
  • ½ teaspoon Manjal | Turmeric Powder
  • 1 teaspoon Milagai | Red Chilli powder
  • ½ teaspoon Dhaniya | Coriander Powder
For grinding
  • ½ Cup Thengai Thuruval | Grated Coconut
  • ½ teaspoon Milagu | Black peppercorns
  • 2 nos Poondu | Garlic
  • 3-4 Chinna Vengayam | Shallots
For Tempering
  • 1 tablespoon Thengai Ennai | Coconut Oil
  • 1 teaspoon Kadugu | Mustard seeds
  • 1 Milagai | Red chilli, broken
  • 1 sprig Karivepilai | Curry leaves
Instructions

  1. Soak channa overnight or at least min of six hours. Pressure cook with salt for 2-3 whistles until it is soft. Drain and reserve the water.
  2. Heat a pan and a teaspoon of oil. Roast the ingredients mentioned under for grinding. Roast the coconut alone separately until it turns golden brown. Grind everything together with water into a smooth paste.
  3. Heat the Kadai | Pan and add coconut oil. Add mustard seeds and once it splutter, add the red chillies and curry leaves. Add the onions and saute until it turns translucent.
  4. Add turmeric, red chilli powder and coriander powder and fry it for a couple of seconds.
  5. Then add the ground paste, Keep stirring and add the reserved water. Bring it to a boil.
  6. Then add the cooked chickpeas and if the gravy is thick add some more water. The gravy should be little thick, so add water accordingly. Check for salt and garnish it with coriander leaves.

 

This post falls under Kerala state, in the south coastal India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

 

View other "Kurma" recipes

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Reader Interactions

Comments

  1. Suma Gandlur says

    I have not tasted puttu so far though I have made kadala curry. The nutritious curry gorgeously captured.

    Reply

  2. Usha says

    Kadala curry looks so delicious and am sure it taste great even with sanna. Lovely pictures

    Reply

  3. Archana Potdar says

    Looks (o) ! I love your pics Nisha. Wish I could click like you.

    Reply

  4. Pavani N says

    Kadala curry looks spicy and delicious.

    Reply

  5. Chef Mireille says

    I am loving all your Indian breakfasts

    Reply

  6. Srivalli says

    Well I love the kadala curry with dosa and idli as well..so bring them on..lovely bowl that you served it in..

    Reply

  7. Harini-Jaya R says

    Great classical combo, Nisha.

    Reply

  8. Jayanthi Padmanabhan says

    nice colour. kadala curry looks delicious

    Reply

  9. Nalini's Kitchen says

    Yummy looking kadala curry,looks awesome...

    Reply

  10. Gayathri Kumar says

    Kadala curry has turned out so creamy and fantastic...

    Reply

  11. vaishali sabnani says

    I remember this dish ...served with puttu on my trip to Krala..wonderful..it is so delicious.

    Reply

  12. Priya Suresh says

    For me, Kerala means kadala curry and puttu.. Curry looks soo delicious and fingerlicking.

    Reply

  13. Nivedhanams Sowmya says

    such a wholesome one!! super delicious and so perfect side!!

    Reply

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