Easy Kadala Curry | Kerala Style Chickpea Curry

Easy Kadala Curry | Kerala Style Chickpea Curry
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Nadan Kadala Curry | Kerala Chickpea Curry is a traditional South Indian curry that’s famous for its spicy flavors. You can make this dish with or without coconut.

Nadan Kadala Curry is typically served hot with steamed rice, appam, or puttu. Garnish it with fresh cilantro leaves for a burst of color and freshness.

kerala style easy kadala curry

Kadala Curry

This chickpea curry recipe offers a delightful blend of flavors and textures, creating a comforting and satisfying dish. Beginning with soaked and cooked chickpeas, the curry is infused with aromatic spices like turmeric, coriander, chili powder, and garam masala, which are complemented by the richness of coconut milk.
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Prep Time 25 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 6

Ingredients
  

Soaking

  • 1 cup chickpeas
  • 4 cups water

For Cooking Kadala

  • 1/4 tsp turmeric
  • 1 1/2 tsp salt
  • 3 cups water

For making curry

  • 2 Tablespoon oil
  • 6 cloves garlic chopped
  • 1 Teaspoon ginger chopped (optional)
  • 2 onion chopped (small)
  • 1/2 tsp salt
  • 2 Tablespoon coriander
  • 1 Tablespoon chili powder (adjust to your spice level)
  • 1 Teaspoon garam masala
  • 1/2 Teaspoon black pepper
  • 1/2 cup Thick Coconut Milk
  • 1 tomato

Tempering

  • 2 tbsp oil
  • mustard seed 1/2 tsp
  • 2 Dried Chilies
  • 4 shallots
  • 2 sprigs curry leaves

Instructions
 

Soak the Chickpeas:

  • Rinse the dried chickpeas and soak them in 4 cups of water for 6-8 hours or overnight. If short on time, use hot water and soak for 3 hours.

Cook the Chickpeas:

  • Drain the soaked chickpeas and transfer them to a pressure cooker.
  • Add turmeric powder and 1 1/2 tsp salt.
  • Cook over medium-high heat until the first whistle, then reduce heat to low and simmer for another 4 whistles.
  • Turn off the heat and let the pressure release naturally. Check for doneness by pressing a chickpea between your fingers; it should be soft.

Prepare the Curry:

  • Heat oil in a pan over medium heat. Add chopped garlic and sauté until golden.
  • Add ginger, green chilies, chopped onions, and 1/2 tsp salt. Sauté until onions turn golden brown.
  • Reduce heat to medium-low and add ground coriander, chili powder, garam masala, and black pepper. Sauté for 1 minute.
  • Add chopped tomatoes and curry leaves. Sauté until tomatoes are soft.

Combine Cooked Chickpeas and Spice Mix

  • Add the cooked chickpeas to the pan and mix well with the spice mixture. Bring to a boil and cook for 5 minutes.
  • Stir in the coconut milk and simmer gently. Avoid boiling for too long after adding coconut milk. Alternatively, if coconut milk is unavailable, grind 1 tablespoon of cooked chickpeas and add to the curry.

Prepare the Tempering:

  • Heat oil in a small pan for tempering. Add mustard seeds and let them splutter.
  • Add dried red chilies and sliced shallots. Sauté until shallots turn golden brown.
  • Add curry leaves to the tempering.
  • Pour the tempering over the chickpea curry but do not mix. Cover and let it sit for a while to allow flavors to meld.
  • Enjoy your delicious chickpea curry!

Notes

Soak Kadala overnight
Keyword chickpeas

Within Kerala, recipes can vary from one family to another based on passed-down traditions, personal preferences, and innovations in the kitchen. Each family may have its own unique way of preparing a particular dish, leading to variations even within the same region.

How To Make Nadan Kadala Curry without Coconut – Variation #1

Nadan Kadala Curry is a popular South Indian dish that boasts an explosion of flavors. What’s unique about this recipe is that it’s a no-coconut version, perfect for those looking to savor the rich taste of Kadala Curry without the coconut.

Ingredients

For Cooking Kadala

  1. 1 cup chickpea (കടല)
  2. 1 Onion medium size.
  3. 1 1/2 Teaspoon Salt
  4. 1 small Tomato
  5. 1 tsp coconut oil
  6. 3 cups water

For Making Curry

  1. ¼ Teaspoon Turmeric Powder (മഞ്ഞള്‍പൊടി)
  2. 4 Cloves Garlic (വെളുത്തുള്ളി)
  3. 1 Small piece of Ginger
  4. 3 Green chilies
  5. 2 Onion (സവോള) – Chopped
  6. 1 Tablespoon Coriander Powder (മല്ലിപ്പൊടി)
  7. 1/2 tsp fennel seeds
  8. 1/2 tsp black pepper
  9. 2 teaspoons Kashmiri chili powder (മുളകുപൊടി)
  10. 1 Teaspoon Chili powder(മുളകുപൊടി)
  11. 1 Teaspoon Garam Masala (ഗരം മസാല)
  12. 1 small Tomato (തക്കാളി), chopped
  13. ½ Teaspoon Mustard Seeds (കടുക്)
  14. Dry Red Chilli (ഉണക്കമുളക്) – 3 Nos
  15. Shallots (ചെറിയ ഉള്ളി) – 5 Nos
  16. Curry Leaves (കറിവേപ്പില) – 2 Sprigs
  17. Coconut Oil (വെളിച്ചെണ്ണ) – 4 Tablespoons
  18. Salt (ഉപ്പ്) – 2 Teaspoons
  19. Water (വെള്ളം) – 3+3 Cups (1500 ml)

Direction

  1. Soak the chickpeas in enough water overnight or for at least 6 hours to soften them.
  2. In a pressure cooker, add the soaked chickpeas, one medium onion, 1 chopped tomato, salt to taste, 3 cups of water, and 1 teaspoon of coconut oil. Mix well and cook for 5 whistles or until the chickpeas are tender.
  3. Heat coconut oil in a separate pan. Crush garlic, ginger, fennel seeds, and black pepper and add them to the heated oil. Sauté until fragrant.
  4. Add chopped onions, green chilies, curry leaves, and salt. Sauté until the onions are golden brown.
  5. Add turmeric powder, coriander powder, Kashmiri chili powder, chili powder, and 3/4 tsp garam masala. Sauté until the raw smell disappears.
  6. Add chopped tomatoes and cook covered for 5-6 minutes until they are fully cooked.
  7. Take 2 tablespoons of cooked chickpeas from the pressure cooker and grind into a smooth paste.
  8. Add the remaining cooked chickpeas along with its water to the masala. Bring to a boil. Incorporate the ground chickpea paste into the curry.
  9. Once the gravy thickens, add black pepper powder and 1/4 tsp garam masala to taste.
  10. Heat coconut oil in a small saucepan. Add mustard seeds, dry red chilies, and shallots. Sauté until shallots turn golden brown.
  11. Add curry leaves and sauté briefly. Pour this seasoning over the chickpea curry.
  12. Serve hot with rice or bread. Enjoy your flavorful chickpea curry!

Kerala Style Kadala Curry – With Coconut Milk – Variation#2

This curry typically features tender chickpeas cooked in a rich and creamy coconut milk-based sauce infused with a blend of spices such as turmeric, cumin, coriander, and garam masala. The use of coconut milk adds a creamy texture and a subtle sweetness to the curry, balancing the spices perfectly.

Ingredients:

  • 1 cup black chickpeas
  • 1 small piece of ginger
  • 1 onion, sliced.
  • 1 green chili
  • 3 cloves of garlic
  • 2 sprigs of curry leaves
  • 1 small tomato
  • 3/4 cup thick coconut milk
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon Kashmiri chili powder
  • 3/4 teaspoon pepper powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon fennel seeds
  • 1/2 to 1 teaspoon salt (adjust to taste)
  • 2 tablespoons oil

Method:

  1. Rinse and soak the chickpeas in water for 1-2 hours. Then drain and set aside.
  2. Crush the ginger and garlic together and set aside.
  3. Heat oil in a pan over medium heat. Add chopped onion, curry leaves, green chili, and salt, and sauté until the onion turns translucent.
  4. Add the crushed ginger-garlic mixture and sauté until fragrant.
  5. Stir in the turmeric powder, red chili powder, coriander powder, pepper powder, garam masala, and crushed fennel seeds. Sauté for a few minutes until the spices are aromatic.
  6. Add the chopped tomato and sauté until it softens.
  7. Add the soaked chickpeas and mix well with the spices.
  8. Pour in enough water to cover the chickpeas. Cover and cook until the chickpeas are tender.
  9. In a separate bowl, mix the grated coconut with water, then squeeze out the coconut milk. Set aside.
  10. Once the chickpeas are cooked, add the coconut milk to the curry and mix well. Allow it to simmer for a few more minutes.
  11. Add some fresh curry leaves, green chili, and salt to taste. Sauté for a couple of minutes.
  12. Remove from heat and serve the delicious chickpea curry with appam or your preferred accompaniment.

FAQs

These answers should address some common queries about the chickpea curry recipe and help ensure a smooth cooking experience!

Can I use canned chickpeas instead of dried ones?

Yes, you can substitute canned chickpeas for dried ones to save time. Make sure to drain and rinse the canned chickpeas before adding them to the recipe. Adjust the cooking time accordingly since canned chickpeas are already cooked.

How do I make this recipe less spicy?

You can adjust the spice level by reducing the amount of chili powder or omitting the green chilies altogether. Additionally, using mild chili powder or adding a dollop of yogurt or coconut cream at the end can help balance the spice.

Can I freeze leftovers of this chickpea curry?

Yes, chickpea curry freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

What can I serve with chickpea curry?

Chickpea curry pairs well with steamed rice, naan bread, or roti. You can also serve it with quinoa or couscous for a healthier option. A side of cucumber raita or mango chutney adds a refreshing contrast to the flavors.

Is it necessary to temper the curry?

While tempering adds extra flavor and aroma to the curry, it’s not strictly necessary. If you prefer to skip the tempering step, the curry will still taste delicious. However, tempering enhances the overall taste and elevates the dish.

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