Chickpeas in Roasted Coconut Gravy or Kadala Curry – Kerala Style

Puttu+Kadala Curry= Irresistible!

There are certain foods in Kerala that have unbeatable taste. For instance: fish curries, spicy mutton chops, kadala curry or Chickpeas curry, Kappa…well, I do have a long list. For Keralites, puttu (steamed rice balls) tastes best when it’s served along with kadala curry and this has been one of the famous breakfast dishes. I’m not a huge fan of puttu, but when it’s served with kadala curry I can hardly resist it.

In my attempt to try different cuisines in my kitchen, I don’t often make the same kinds of Kerala food over and over. However, after a few days or weeks of trying different cuisines, I will be hit by the intense craving for the food that I had while growing up. Without a doubt, Kerala food is my comfort food and when I cook my mom’s or grandmom’s speciality dishes I feel an eternal joy. Lately, I had been getting constant cravings for Puttu and Kadala curry. When I get the craving I have only one choice, succumb to it!

Last night, I made kadala curry or chickpeas curry in a different way. Usually, I just cook the chickpeas and onions combined with all the spice powders in a pressure cooker and would finish it off with coconut milk. But this time, I added roasted coconut paste to the chickpeas and cooked it. The addition of roasted coconut paste made this chickpea curry very flavorful and aromatic. I highly prefer curries made with roasted coconut, especially fish curries. I also made puttu using red rice flour which I had bought from the Indian store.

The taste of this curry will linger in your mouth for a long time…

Chickpeas Curry or Kadala Curry

Ingredients

For roasting coconut

  • Coconut Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dry red chili, whole- 3
  • Coriander powder- 1 tbsp
  • Coconut, grated- 1 1/2 cups
  • Curry leaves- 1 sprig (optional)
  • Water- 3/4 cup

For making curry

  • Coconut oil- 1 tbsp
  • Onion, chopped- 2
  • Potatoes, diced- 3 medium
  • Chickpeas or Kadala, white or brown, cooked canned- 2 cups
  • Chili powder- 1 tsp, (I used Kashmiri red chili powder)
  • Salt- 1 1/2 tsp
  • Water- 1 1/2 cups
  • Cilantro, chopped- 2 tbsp

Instruction

Roasting coconut

  1. Place a non-stick pan over medium heat, add oil, let the oil turn hot.
  2. Add mustard seeds and let splutter.
  3. Add dried red chilies.
  4. Add coconut, curry leaves if using, and roast till the coconut turns golden brown in color.
  5. Add coriander powder, combine well.
  6. After the coconut has roasted well, remove the pan from the heat. Let cool down.
  7. Transfer to a blender jar along with water and grind to a smooth consistency, keep it aside.

Making the curry

  1. I’ve used cooked canned chickpeas (rinse the chickpeas before cooking).
  2. If you are using uncooked chickpeas, soak them in water for 4 hours and pressure cook till they turn soft.
  3. I’ve used a pressure cooker to cook the curry. If you don’t have one, use a large non-stick pan.
  4. Place the pressure cooker over medium heat, add coconut oil.
  5. Add chopped onions, season with 1 tsp salt, saute for a few minutes.
  6. Add potatoes, chickpeas, and ground coconut paste.
  7. Add Kashmiri chili powder, combine well. Kashmiri red chili powder gives a vibrant red color to the curry and is mild. For more heat add regular chili powder.
  8. Add water to thin down the gravy.
  9. Add salt and close the pressure cooker.
  10. Cook for 10 to 15 minutes.
  11. Remove the pressure cooker from the heat.
  12. After the pressure has subsided, open the cooker and add cilantro.
  13. Taste and add more salt or chili powder if needed.
  14. Serve hot with puttu, chapati, appam etc
  15. Here is the recipe for making puttu, you could use red rice flour or white rice flour.

Tips:

  • You could skip the potatoes.
  • Since I’ve added cooked chickpeas, I didn’t cook it in the pressure cooker for too long, just wanted the potatoes to turn soft.
  • If cooking in a saucepan, after combining all the ingredients cover the pan with its lid and cook till potatoes & chickpeas turn soft.

 

Chickpeas in Roasted Coconut Gravy or Kadala Curry - Kerala Style
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For roasting coconut
  • Coconut Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, whole- 3
  • Coconut, grated- 1½ cups
  • Curry leaves- 1 sprig (optional)
  • Coriander powder- 1 tbsp
  • Water- ¾ cup
For making curry
  • Coconut oil- 1 tbsp
  • Onion, chopped- 2
  • Potatoes, diced- 3, medium-sized
  • Chickpeas or Kadala, white or brown, cooked canned- 2 cups or 540 ml
  • Kashmiri chili powder- 1 tsp
  • Salt- 1½ tsp
  • Water- 1½ cups
  • Cilantro, chopped- 2 tbsp
Instructions
Roasting coconut
  1. Place a non-stick pan over medium heat, add oil, let the oil turn hot.
  2. Add mustard seeds, let splutter.
  3. Add dried red chilies.
  4. Add coconut, curry leaves if using, and roast till the coconut turns golden brown in color.
  5. Add coriander powder, combine well.
  6. After the coconut has roasted well, remove the pan from the heat, let cool down.
  7. Transfer to a blender jar along with water, grind to a smooth consistency, keep it aside.
Making the curry
  1. I've used cooked canned chickpeas (rinse the chickpeas before cooking).
  2. If you are using uncooked chickpeas, soak them in water for 4 hours and pressure cook till they turn soft.
  3. I've used a pressure cooker to cook the curry. If you don't have one, use a large non-stick pan.
  4. Place the pressure cooker over medium heat, add coconut oil.
  5. Add chopped onions, season with 1 tsp salt, saute for a few minutes.
  6. Add potatoes, chickpeas, and ground coconut paste.
  7. Add Kashmiri chili powder, combine well. Kashmiri red chili powder gives a vibrant red color to the curry and is mild. For more heat, add regular chili powder.
  8. Add 1½ cups water to thin down the gravy.
  9. Add salt and close the pressure cooker.
  10. Cook for 10 to 15 minutes.
  11. Remove the cooker from the heat.
  12. After the pressure has subsided, open the cooker and add cilantro.
  13. Taste and add more salt or chili powder if needed.
  14. Serve hot with puttu, chapati, appam etc
  15. Here is the recipe for making puttu, you could use red rice flour or white rice flour.
Notes
•You could skip the potatoes.
•Since I've added cooked chickpeas, I didn't cook it in the cooker for too long, just wanted the potatoes to turn tender.
•If cooking the curry in a saucepan, after combining all the ingredients cover the pan with its lid and cook till potatoes & chickpeas turn soft.