Varutharacha Kadala Curry | വറുത്തരച്ച കടല കറി| Kerala Style Chickpea Curry
varutharacha kadala curry for puttu | Chickpea Curry | Kadala Curry Kerala Style is a delicious traditional Kerala dish made with black chickpeas, coconut, onions, ginger, garlic, and spices. Puttu and Kadala curry is one of the most famous breakfasts in Kerala.
Black chickpeas, also known as kala chana, are a staple ingredient in Indian cuisine and are often used in a variety of dishes, including curries. In this recipe post, we’ll be sharing a recipe for making Kerala Style Roasted Coconut Black Chickpea Curry, a delicious and flavorful dish that is popular in the southern Indian state of Kerala.
What is Varutharacha Kadala Curry?
Varutharacha Kadala Curry, sometimes simply referred to as Kadala Curry, is a traditional Kerala dish made from chickpeas cooked in a flavorful roasted coconut and spice paste. The word “Varutharacha” translates to “roasted” in Malayalam, the native language of Kerala, which perfectly describes the essence of this dish. It’s a staple in Kerala households, often served with Puttu (steamed rice cakes) or Appam (rice pancakes) for a wholesome meal.
How To Make Kadala Curry with Roasted Coconut
Kadala curry kerala style – chickpea curry recipe
Ingredients
- 1 cup Chickpea കടല (200 gm)
For Masala
- 3 Tablespoons Coconut Oil വെളിച്ചെണ്ണ
- 2 Tablespoon Crushed ginger or Ginger paste
- 1 Tablespoon Crished Garlic or Garlic paste വെളുത്തുള്ളി
- 1/2 cup coconut slices. Adjust to your preference.
- 2 cups Onion chopped (2 onions) സവോള
- 3 Nos Green chilies
- 2 Teaspoons Salt ഉപ്പ്
- 1 cup Tomato chopped തക്കാളി
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
For Frying Coconut Mixture
- 1 cup grated coconut
- 6 Shallots ചെറിയ ഉള്ളി
- 5 cardamom
- 1/2 Teaspoon Black Peppercorn
- 2 inch cinnamon sticks
- 6 cloves
- 1 tsp fennel seeds
- 1/4 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 1 Tablespoons Coriander Powder മല്ലിപ്പൊടി
- 2 Tablespoon Kashmiri Chilli Powder, Adjust to your spice level. മുളകുപൊടി
For Tempering
- 3 tbsp oil
- 1 tsp Mustard Seeds കടുക്
- 2 Dry Red Chilli ഉണക്കമുളക്
- 4 shallots
- 2 Sprigs Curry Leaves കറിവേപ്പില
Instructions
Soak and Drain
- Wash and Soak 1 cup of chickpeas for a minimum of 6 hrs or overnight. Rinse again and drain water. Set aside the drained chickpeas.
For Cooking Chickpea
- Heat 3 tbsp oil in medium sauce pan over medium heat
- Add ginger garlic paste, green chilies. saute for 2-3 minutes, no need to brown the ginger garlic.
- Add 1/2 cup coconut slices, saute for 2-3 minutes, no need to brown the coconut.
- Add 2 cups onion finely chopped and 1 tsp salt. Saute onions over medium high heat, stirring often
- When onion is cooked and starts to change color (Onion does not need to be brown), add 1/2 tsp turmeric, stir for 30 seconds. Then add 1 cup tomatoes and mix well.
- Saute tomatoes until soft.
- Add soaked kadala, 3 cups water, and salt. Cover and cook until chickpeas are very soft. (If using a pressure cooker: Add chickpeas mixture to the pressure cooker and cover with a lid. Cook over medium-high heat until the 1st whistle comes. Then reduce heat to medium. Cook for 4 more whistles, then turn off the heat. Wait for 8 to 10 minutes for the cooker's internal pressure to release. Open the lid and check whether the chickpea is cooked. Keep it aside).
Roasting the Coconut Paste
- Add grated fresh coconut to a microwave-safe bowl and heat the grated coconut for 1-2 minutes before roasting. This helps to save time when roasting.
- Heat oil in a heavy bottom pan, add whole spices (cinnamon sticks, cloves, cardamom), and shallots. Saute spices until it is fragrant.
- Add grated coconut. Stir continuously for the next 8-9 minutes. Fry coconut until it starts to get light brown over medium-low heat. If the heat is high then coconut will burn without frying so it needs to be fried over low heat.
- Add fennel seeds, black pepper and fry coconut until it is golden brown.
- Add powdered spices (turmeric powder, coriander powder, kashmiri chili powder). Roast for 1-2 minutes, then turn off the heat.
- Let it cool completely, then grind with little water.
Cooking the Curry
- Add roasted coconut paste to cooked chickpeas, and mix well. Wash blender with 1/2 cup water and add that to chickpeas.
- Check salt and adjust as needed. Check consistency of the gravy and add water if needed. Cover with a lid and let it comes to boil. Turn off heat.
Tempering – Seasoning
- Heat 3 Tablespoons of oil in a small pan. Add mustard seeds, let it splutter, add chopped shallots, add dry red chilies, and curry leaves, and fry until shallots are brown in color.
- Pour Tempering on top the chickpea curry. Cover with a lid.
- Serve with Puttu, Appam etc.
Notes
- Use heavy bottom pan “cheenachatti” for roasting coconut. This gives best result.
- If you like more gravy, you can add 1/2 cup coconut milk to this curry.
- If you like thick gravy you can grind 1 tablespoon of boiled chickpeas and add that to the curry.
How To Make Varutharacha Kadala Curry – Variation #1
Ingredients
For the Curry:
- 1 cup black chickpeas (Kadala)
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 small piece of ginger
- 2 cloves of garlic
- 2 strings of curry leaves
- 1 tbsp finely chopped coconut pieces (optional)
- 3 tbsp coconut oil
- 5 to 6 shallots (small onions), sliced
- Salt to taste
- Water as required
For the Roasted Coconut Paste:
- 1 cup grated coconut
- 1 green chili
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1 1/2 tsp coriander powder
- 1/4 tsp fennel seed powder (perumjeerakam)
Direction
Soaking Chickpeas
- Wash and soak the brown chickpeas in water overnight or for at least 8 hours. Drain and set aside.
- Add soaked kadala, 3 cups water, and salt. Cover and cook until chickpeas are very soft. (If using a pressure cooker: Add chickpeas mixture to the pressure cooker and cover with a lid. Cook over medium-high heat until the 1st whistle comes. Then reduce heat to medium. Cook for 4 more whistles, then turn off the heat. Wait for 8 to 10 minutes for the cooker’s internal pressure to release. Open the lid and check whether the chickpea is cooked. Keep it aside).
Roasting the Coconut Paste
- In a deep pan or kadai, heat 1 tbsp of coconut oil and add grated coconut, ginger, garlic, green chilies, curry leaves, and 3 shallots.
- Roast these ingredients on low heat until the coconut turns golden brown.
- Reduce flame and add turmeric powder, chili powder, coriander powder, and fennel seed powder.
- Allow the roasted mixture to cool, and then grind it into a smooth paste using a little water.
Cooking the Curry
- In a deep pan or kadai, heat 2 tbsp of coconut oil.
- Add the finely chopped onion and cook until it becomes translucent.
- Stir in the chopped tomato and cook until it turns soft and mushy.
- Add the cooked chickpeas, and the roasted coconut paste and mix well. Allow it to cook for a few minutes.
- Cover the pan and simmer until the chickpeas are tender and the curry has thickened to your liking.
Tempering the Curry
- Heat 2 Tablespoons of oil in a small pan. Add coconut pieces and roast until they turn a light brown color. Carefully remove the roasted coconut pieces from the oil using a slotted spoon or spatula. Place them on a plate and set them aside.
- In the same pan with the remaining hot oil, add mustard seeds, let it splutter, add chopped shallots, add dry red chilies, and curry leaves, and fry until shallots are brown in color.
- Pour Tempering on top of the chickpea curry. Cover with a lid.
Varutharacha Kadala Curry is a spicy and flavorful dish that is popular in Kerala. The unique blend of spices in the Varutharacha Masala gives this dish a distinctive flavor that sets it apart from other variations of Kadala Curry. It’s a delicious and wholesome dish that is easy to make and perfect for any day of the week.
If you’re looking to experience the authentic flavors of Kerala, Varutharacha Kadala Curry is a must-try dish. So, give this recipe a try and enjoy a delicious and comforting meal that is sure to become a new favorite.
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