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Kadala (Brown Chickpea) Curry
January 3, 2008 | 37 Comments
This is the traditional Kerala-style curry with a bit of coconut, coriander and red chillies. It is a must with puttu – steamed rice and coconut cakes. The North Indian version of this curry usually has tomatoes.
This is the way we like it, as it brings out the rich earthy taste of these chickpeas.
I actually prefer these to the lighter kabuli chana or garbanzo beans.
This recipe needs patience. The onions need to be cooked down for a while and caramelised to a deep brown on a medium-low flame. Likewise with the coconut. Don’t try to hurry this dish along.
KADALA CURRY
Ingredients
1.5 cup brown chickpeas, soaked in water for 12 hours
1.5 cups cubed potato (optional)
1.5 cup chopped red onion
1/2 cup unsweetened dry dessicated coconut (or fresh)
1 tablespoon coriander seeds
1/2 tsp cumin seeds
5 dry red chillies
2 cloves garlic chopped
1/4 tsp turmeric
one tiny piece (fingernail size) of cinnamon
3 cloves
12-15 curry leaves
1 tsp brown mustard seeds
3 tbsps coriander leaves to garnish
salt
2 tbsp plus 1 tsp oil
Method
1. Rinse the chickpeas, add four cups of water and about 3/4 tsp salt and cook them until soft. Or pressure cook for four whistles. They should crush easily between the thumb and forefinger.
2. Drain the water out of the chickpeas, and save it for later.
3. Toast the coriander seeds, cumin seeds, cinnamon, cloves and red chillies for a minute or so in a hot pan, take them out of the pan, toast the coconut until a rich brown. Keep these aside.
4. Add 2 tbsp oil to the same pan and fry the onions on a medium-low flame until they are rich brown and caramelised.
5. Add the onions to the toasted spices and coconut, let it cool. Add the turmeric and 1/3 cup of the cooked chickpeas. Grind everything to a smooth, thick paste. Use some of the chickpea liquid if you need to.
6 Take 1 tsp oil in a pan, when it is hot, add the mustard seeds. As soon as they splutter, add the curry leaves and chopped garlic. Stir for a few seconds, add the potato cubes, cooked chickpeas, the onion-coconut paste, more salt (and chilli powder) if you need it, and a cup or so of the chickpea liquid.
7. Bring it to a boil, then simmer until the gravy is really thick and the potato is cooked.
8. Adjust the seasonings. Garnish with coriander leaves.
Serve with rice, puttu, rotis or bread.
- B.
Kadala Curry is our entry for the Regional Cuisine of India: Kerala event, hosted by dear Jyothsna of Currybaaar.
Filed Under: Beans-(Dried), black-chickpeas, brown-chickpeas, Coconut, Curry leaves, Garlic, kadala, Kerala, Onion/Shallot, Potato, vegan recipes, vegetarian recipes
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37 Comments
[...] wrote an interesting post today on Kadala (Brown Chickpea) CurryHere’s a quick [...]
Ooooh the kadla curry looks soo darn tempting. I would lick it right off the bowl, n with putt it will be heaven on a platter!! Great going. :yes:
I find it equally tasty with aapam (which is kadai shaped and spongy)
i make it exactly the same way but minus the cinnamon and cloves and plus one tomato!
Simple n goodlooking curry Bee.
I love to have this with chapathis!!! Your version looks so delicious!!Love those pictures!! and BTW can’t wait for the december click results!!Its just like writing an competitive exam and waiting so eagerly for the result!!
and also I am so sorry that few of the comments are eaten by my SPAM KARMA, will sort my SPAM settings dear.
How about putting this curry on a pizza bee?? did u try it?
That curry looks very tempting.
Guess what I made yesterday for dinner?:D
Looks yum, I love the taste. Have a great weekend, see you Monday.
curry looks yummy yummy bee I love this curry with puri
This looks delicious. I have everything except curry leaves…any substitute suggestions? I am a sucker for anything garbanzo!
kaffir lime leaves. or try oregano – a tsp or so dried, or 1 tbsp fresh. or just drop it. – b.
i would just drop it as the first pref among the alternatives suggested above – j
nice looking curry.. will try this.
Minus the coconut and curry leaves, and theres something similar to what we make…love your version too.
Gr8 presentation Bee… Love the recipe too. Next time I will want to try kadala in this style. Nice entry. Keeps me thinking for RCI-kerala. :yes:
I love kadala curry but your method is slightly different. Mine doesn’t have as much onions. Hope to try it this way next time..
I make these in typical punjabi style, will try out this version too soon.
Yummy! Every cusine seems to have a version of this curry. Loved your version as well.
I’m seeing a lot of Kerala recipes around:) this one looks like one I can try easily:D
loved the pic..the curry is a bit different from mine..and that is the beauty of blogging..you think you know a recipe and bam! there is another equally delicious one
Nice looking curry Bee.. lovely presentation too. Haven’t made kadala curry for quite some time ..should make this weekend
Happy new year!!!!!
My friend and I were talking about Kadla curry only yesterday when the topic about puttu came up, she is a Keralite and I’m bothering her no end to teach me a few dishes
This looks delicious!
Lovely! I just had this for b’fast twice during my holidays
Won’t mind more of it. Puttu and kadla curry is an everrgreen combo!
Wow awesome picture..looks so tempting!!!
This looks really really interesting way to enjoy chick peas (which I adore!). I need to go stock up on some ingredients.
Happy New Year! :horn:
Bee, the kadala looks perfect and I’m famished!! Thanks for the entry. :yes:
Puttu and Kadala can be complete only if eaten with bananas (the small sweet Kerala variety).
I know of some people who have it with “pappadum” too!!
Your picture does justice to the kadala.
Forgot to add this to my comment!!
Kadala curry and lacy appams is my combo. I don’t appreciate puttu much its too dry for me. I have seen slivers of toasted dry coconut too in this curry. Reminds me of Tea County, Munnar and waking up in the chilled morning having kadala curry with appams and a glass of chaya, Malayam for tea :tongue:
yum!!!! this looks great. This blog/website is awesome… I can’t believe I’ve never seen it before.
Dear Bee,
I tried this recipe too. I loved it! I couldn’t find black chickpeas, unfortunately, but I liked it in any case. I posted about it, if you want and have time to look at the result, and I have also a question about curry in general that you may be able to answer.. thanks again!!!
I tried this too this past weekend, We had it with puri and enjoyed it. Thank you once again.
http://medhaa.blogspot.com/2008/08/pineapple-rasam-and-kadala-curry.html
[...] **Desi (kadala), which has small, dark seeds (brown or green) and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia. It’s skinned and split to make chana dal. [...]
Making this today!!! I hope it comes out as super as urs did!!
Hey Bee, I made it and LOVED it ! a HIT! Thank U!!!
Hi..Just wanted to say, I made this and its yummy. Thanks for sharing the recipe.
I’ve been soaking brown chickpeas, and I can’t wait to make this for my family tonight! It looks absolutely delicious! Thank you. Indian fpod is my favorite!
[...] kadala curry –> This recipe is adapted from Jugalbandi’s version with some [...]
[...] teeth, feed myself Puttu – [pronounced put] ground rice with layers of coconut – and Kadala Curry – made of brown chickpeas – for breakfast, tweet about my Clean Water For All [...]
[...] towards independence and I’ve managed to feed myself Chapati – an unleavened flatbread – and Kadala Curry – made of brown chickpeas – for breakfast, brush my teeth – my mom constantly [...]