Kadala Curry

Kadala Curry is Kerala's definitive black chickpea curry, slow-cooked in a deeply spiced, darkly roasted coconut gravy. It is the traditional companion to puttu (steamed rice cakes) at breakfast, but its bold, smoky depth makes it equally compelling as a dinner dish with rice.

Serves: 4

Ingredients

• 250g (1¼ cups) dried black chickpeas (kala chana), soaked overnight
• 1 large onion, finely sliced
• 2 medium tomatoes, chopped
• 3 cloves garlic, minced
• 2cm (1 inch) fresh ginger, grated
• 2 green chillies, slit
• 1 sprig curry leaves
• 2 tbsp (30ml) coconut oil

For the roasted coconut paste

• 100g (1 cup) fresh or desiccated coconut
• 1 tsp (3g) coriander powder
• ½ tsp (2g) cumin powder
• ½ tsp (2g) fennel seeds
• ½ tsp (2g) black pepper
• 4 dried red chillies
• 1 tbsp (15ml) coconut oil

Spices

• 1 tsp (3g) Kashmiri chilli powder
• ½ tsp (2g) turmeric
• 1 tsp (3g) coriander powder
• 1 tsp (3g) garam masala
• Salt to taste
• 300ml (1¼ cups) water

Instructions

1. Drain and pressure-cook the soaked black chickpeas with 600ml water and a pinch of salt for 20–25 minutes until fully tender (or boil 1.5 hours). Drain, reserving cooking liquid.
2. Roasted coconut paste: In a dry heavy skillet, roast the coconut with all spices and dried chillies over medium heat, stirring constantly, 8–10 minutes until the coconut turns deep golden-brown and fragrant. Let cool, then blend with 100ml water to a smooth paste.
3. Heat coconut oil in a wide pot. Add curry leaves, then onion; fry 12–15 minutes until golden. Add garlic, ginger and green chillies; fry 2 minutes. Add tomatoes and cook until mushy, 5 minutes.
4. Add Kashmiri chilli, turmeric and coriander powder; stir 1 minute. Add the roasted coconut paste and fry 3–4 minutes, stirring, until the oil separates.
5. Add cooked chickpeas and 300ml of the reserved cooking liquid. Stir well, bring to a simmer and cook uncovered 15–20 minutes until the gravy thickens to a clingy, dark consistency. Finish with garam masala and check seasoning.

Cook's Notes: The slow roasting of the coconut until it is nearly burnt is the defining step — this is what gives kadala curry its characteristic dark colour and smoky depth. Do not skip or rush it. The curry thickens considerably on standing; add a splash of water when reheating.