Black Chick Peas in Roasted Coconut Gravy - Kerala Kadala Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 People
  • Black chick peas- 2 cups (slightly cooked)
To roast and grind
  • Oil- 1 tbsp
  • Coconut, grated- 1 cup
  • Coriander powder- ½ tbsp
  • Chili powder- ½ tbsp (for less spice add kashmiri chili powder)
  • Turmeric powder- ⅛ tsp
  • Ground black pepper- ½ tsp
  • While cooking
  • Oil- 2 tbsp
  • Mustard seeds- 2 tsp
  • Onion, chopped-1
  • Ginger-garlic paste- 2 tsp
  • Tomato, chopped-1, large
  • Curry leaves- 1 sprig
  • Garam masala- 1 tsp
  • Coconut milk- ½ to ¾ cup
  • Salt- 1½ tsp
  1. If using uncooked chickpeas, soak it in water overnight and cook it in a pressure cooker till it's slightly cooked, don't over cook it. Drain the water, keep aside.
  2. If using cooked chickpeas, add them directly to the roasted coconut gravy.
  3. Place a pan over medium heat, add oil and the grated coconut, roast till coconut turns golden brown in color.
  4. Add coriander powder, chili powder, turmeric powder and ground pepper, saute for a couple of minutes and remove the pan from the heat. Don't burn the spices. Let it cool down.
  5. To a blender jar, add the roasted coconut along with ½ cup water & grind to a smooth paste. Keep aside.
  6. Place a pressure cooker over medium heat or use a large pan.
  7. Add oil, let it turn hot.
  8. Add mustard seeds, let it splutter.
  9. Add onion, curry leaves and salt, saute till translucent.
  10. Add ginger-garlic paste, saute for a few minutes.
  11. Add tomato, cook till it has mashed up.
  12. Add the ground roasted coconut paste, combine well and cook for a few minutes.
  13. Add slightly cooked chickpeas, and some more water to thin down the gravy.
  14. Add salt to taste.
  15. Close the pressure cooker with its lid and place the whistle.
  16. Cook till 2 whistles, let the pressure subside.
  17. Open the cooker, combine well.
  18. Add garam masala, combine well.
  19. Add coconut milk and cook for a few minutes.
  20. If the gravy is watery cook over high heat till the gravy thickens.
  21. If you prefer more gravy, don't thicken the gravy.
  22. Have a taste, add salt and ground pepper if needed.
  23. Remove from the heat, let cool down a bit.
  24. Serve with puttu, chapati, pathiri, orotti, rice etc.
This roasted coconut along with the spices can be kept in the refrigerator for a a few weeks. So make a lot and just before cooking grind it into a smooth paste.
Recipe by Cooking with Thas - Healthy Instant Pot Recipes at