The Most Authentic Kadala Curry Recipe- 24 Mantra Organic

A filling and wholesome breakfast of puttu kadala evokes fond memories in the heart of every Keralite. Puttu is essentially a savoury, steamed rice and coconut cake. It is an excellent breakfast snack that strikes the perfect balance of health and taste. Kadala, which translates to “chickpeas”, is a fitting companion for puttu. The kadala curry recipe calls for organic black chickpeas, which are an excellent source of protein.

An authentic kadala curry recipe requires the maker to prepare a fresh masala blend that is added to the curry. This homemade blend imparts the traditional flavours of Kerala to this chickpea-based delicacy.

Authentic Keralite Kadala Curry Recipe

Here is the perfect kadala curry recipe for you to master:

List of Ingredients

For the fresh masala blend, you will need:

• Half a teaspoon of fennel seeds
• 2-3 strands of mace
• An inch of cinnamon
• Three pieces of cloves
• Half a teaspoon of nutmeg powder

For the coconut paste, you require:

• Half a cup of fresh coconut, grated and tightly packed to the brim
• A quarter cup of water

For the kadala curry recipe, you will need:

• Fresh masala blend (from above)
• Coconut paste (from above)
• 3/4th of a cup of black chickpeas (Kala chana, aka desi chana)
• Four cups of water
• A third of a cup of pearl onions (sambhar onions or shallots), chopped
• An inch of ginger, julienned
• Two green chillies, finely chopped
• 10-12 curry leaves
• Half a teaspoon of mustard seeds
• A quarter of a teaspoon of turmeric powder
• A teaspoon of organic red chilli powder
• A teaspoon of organic coriander powder
• A quarter of a teaspoon of black pepper powder
• Two tablespoons of coconut oil
• Salt, as per taste

Preparation

Once you have all the ingredients in place, it is time to kick-off the kadala curry recipe. Follow the steps for the kadala curry recipe as given below:

1. Start by rinsing the black chickpeas and put them to soak in two cups of water for 8 to 9 hours, preferably overnight. High-grade black chickpeas, especially the organic kind, will normally swell up to twice its size.
2. Once the kadala is well soaked, drain out the water and transfer the chickpeas into a pressure cooker. Add another two cups of water to the Kala chana and half a teaspoon of salt.
3. Cook the chickpeas in the cooker for about 10-12 whistles until they are cooked through and tender. Strain out the chickpeas but reserve at least a cup or 1.5 cups of the stock.
4. In the meantime, blend the grated coconut and water to make a smooth and uniform coconut paste and keep it aside.
5. Heat a small pan to dry roast the spices listed under the “fresh masala blend” in the ingredients. Lightly roast them until they turn aromatic.
6. Take the masalas off the heat, allow them to cool, and grind it into a fine powder. Keep it aside as well.
7. Place a deep, heavy-bottom pan on the stove and add the coconut oil to it. Once the oil is hot, add the mustard seeds to it. Allow them to crackle.
8. Add the shallots and saute them until they turn translucent. Also, add the curry leaves and saute the mixture for about a minute or two.
9. Now, add the ginger and green chillies and let everything cook until the shallots turn a light shade of brown.
10. Sprinkle in the red chilli powder, coriander powder, black pepper powder, salt, and Kerala masala. Stir everything together until it is well-incorporated.
11. Pour in the coconut paste and bring it to a simmer. Keep stirring it for 4-5 minutes to prevent the masalas from burning.
12. Add the chickpeas and mix everything.
13. Finally, add the reserved stock and bring the curry to a boil. Give it a good stir and cover the pan. Let it simmer for about 4-5 minutes. Remember to scrape the bottom and the sides of the kadala curry to prevent it from burning.
14. If you want the curry to be drier, you can cook it on relatively high heat without the lid. This way, you can reduce the liquid and get a thicker gravy.
15. Garnish it with fresh coconut or coriander leaves and serve hot!

Tips for Kadala Curry Recipe

Here are a few variations and modifications for the traditional kadala curry recipe to amp it up a little:

• You can also use Kabuli chana or Chhole (white chickpeas) for this kadala curry recipe.
• Similarly, you can substitute the coconut paste with coconut milk for a richer flavour profile.
• For a more authentic twist, you can hand-pound the Kerala masala in a mortar and pestle.
• Rather than draining the water in which you have soaked your chickpeas, you can transfer the same into the cooker and add another cup of water. It adds more depth to the flavour.
• For a creamy gravy base, you can mash up a few chickpeas and add it while adding the coconut paste.
• The kadala curry tends to thicken as it cools, so keep it a little more watery than the desired consistency.

The contrasting flavours of puttu kadala is a must-try for all food aficionados. However, you may also pair the kadala curry with other sides such as idiyappam, rice, appam, dosai, poori, and even chapati!

Try 24 Mantra Organics’s Brown Chana and try tasty Kerala Special kadala curry with chickppeas!