Easy kadala curry with coriander powder, grated coconut, and spices. This is Kerala-style kadala curry that we usually serve with appam, puttu, and sometimes dosa, and my mom makes a slightly easier version by using coriander powder instead of coriander seeds. The former roasts up to a dark, aromatic spice mix and tastes just as good as using the seeds!
Kadala curry is almost synonymous with Kerala and the simplicity of food made in my home state. The aromatic spice mix made with roasted coriander, coconut, and shallots is enhanced by the tempering done in coconut oil. There really isn’t anything else like it, but of course, I am biased.
You can serve this lovely and easy kadala curry with:
No matter what you do serve it with, ensure that the spice paste is done just right and you won’t be disappointed!
Easy Kadala Curry Recipe
Ingredients
- 1 cup uncooked black chana kadala
- Salt to taste
For the spice paste:
- 1/2 cup grated coconut fresh or frozen, thawed
- 3 tbsp coriander powder
- 3-4 shallots peeled and sliced
- 2 flakes of garlic sliced
- A small piece of ginger
- A few curry leaves
- 1/2 tsp red chilli powder or to taste
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
For tempering:
- 2 tbsp coconut oil
- 1/2 cup sliced onions
- 1/2 tsp mustard seeds
- A few curry leaves
Instructions
- Soak the chickpeas overnight in water.
- Pressure cook for 15 minutes or 4-5 whistles with little salt. Set aside.
- Dry roast the coconut until a very dark brown. T
- Then add the coriander powder and continue to roast well for another 6-8 minutes
- Now add the shallots, garlic, curry leaves, and ginger. Saute for 2-3 minutes until they wilt a bit
- Finally add the turmeric, chilli powder, and cumin powder. Turn off flame and mix well in the remaining heat. This is to ensure that the red chilli powder doesn't burn
- Cool and grind to a fine paste with enough water
- Heat oil for tempering and add the mustard seeds. When they pop, add the sliced onions and curry leaves
- Roast until golden brown
- Then add the ground paste and mix well
- Top up with the chickpeas and the water it cooked in
- Mix well, adjust salt, and bring to a boil
- If the curry is too watery, boil a while longer until it reaches the desired consistency. If too thick, just add more water slowly and boil
- Serve this easy kadala curry with appam, puttu, etc
Notes
- The usual mistake most people make in this easy kadala curry recipe is not frying the coconut and coriander enough. Make sure you take about 8-10 mins in a low flame and continuously roast the coconut without burning
- You can add a few drops of oil when roasting the coconut-coriander mixture if you feel it's too dry and starting to burn
- The curry leaves are important, try not to skip them
- You can also use white chickpeas in this easy kadala curry recipe
- A pinch of sugar will enhance the flavour so add some if you'd like to try that tip 🙂
Step by Step Easy Kadala Curry Recipe
Soak the chickpeas overnight in water. Pressure cook for 15 minutes or 4-5 whistles with little salt. Set aside.
Dry roast the coconut until a very dark brown. Then add the coriander powder and continue to roast well for another 6-8 minutes. Now add the shallots, garlic, curry leaves, and ginger. Saute for 2-3 minutes until they wilt a bit
Finally add the turmeric, chilli powder, and cumin powder. Turn off flame and mix well in the remaining heat. This is to ensure that the red chilli powder doesn’t burn
Cool and grind to a fine paste with enough water. Tip: grind without water until coarse and then add water to make into a fine paste
Heat oil for tempering and add the mustard seeds. When they pop, add the sliced onions and curry leaves
Roast until golden brown. Then add the ground paste and mix well
Top up with the chickpeas and the water it cooked in
Mix well, adjust salt, and bring to a boil. If the curry is too watery, boil a while longer until it reaches the desired consistency. If too thick, just add more water slowly and boil.
Serve this easy kadala curry with appam, puttu, etc
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