Kadala Curry | Kadala Kari

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Kadala Curry (a.k.a. Kadala Kari) is a delicious and flavorful curry made with black chickpeas, onions, herbs, coconut and a bevy of warming spices. This popular curry is traditionally served with Puttu or Appam for breakfast in Kerala cuisine. Follow along with my step by step photos to learn how to make this comforting gluten-free and vegan curry like a pro!

overhead shot of kadala curry in a green bowl on a green plate with two puttu by the side

About Kadala Curry

Kadala is the Malayalam word for “chickpeas,” which are also known as kala chana, desi chana or whole bengal gram. Kari means “curry,” which you might’ve already guessed from context clues.

Chickpeas are a great source of vegetarian protein, as well as fiber and nutrients, making this a healthy curry option. This traditional recipe from Kerala is also naturally vegan and gluten free, making it a lovely meal for sharing with friends and family.

Kadala kari and Puttu (steamed rice and coconut cakes) is one of my favorite breakfast combos, which isn’t surprising given its popularity in the state of Kerala. While this pairing makes for a delicious morning meal, you can also serve kadala curry with rice, chapatis or pooris for lunch or dinner.

This recipe calls for a special Kerala garam masala (garam masala simply means “a warming spice blend or spice mix”). Since this blend is not readily available in all stores, I have made a very small amount of the spice blend that is just enough for this recipe.

As with many Indian recipes, there are many variations of kadala curry, ranging from gravy to a semi-dry version. Some variations use coconut milk, others use fresh or roasted coconut, and still others don’t use coconut at all. This particular recipe has been loosely adapted from the ‘Essential Kerala Cookbook’ by Vijayan Kannampilly.

This spicy kadala curry is also quite versatile; it can be served with puttu, appams, Idiyappam or with steamed rice, chapati or poori depending on what you have on hand and what you prefer.

Step-by-Step Guide

How to Make Kadala Curry

Prepare Chickpeas

1. You will first need to rinse and then soak 1 cup black chickpeas in 2 cups of water for 8 to 9 hours (or overnight).

Note: You can also use white chickpeas instead of black chickpeas.

Tip: In a hurry? You can speed up the soaking process by bringing the water to a boil before pouring over the chickpeas. Allow them to soak in the hot water for an hour before draining and proceeding with cooking.

For a super speedy shortcut, you can also opt to use drained and rinsed canned white chickpeas – if you do, simply skip to step 5.

soaked black chickpeas in water

2. Add the soaked black chickpeas to a 3 litre stovetop pressure cooker with ½ teaspoon salt.

spoonful of salt being added to pressure cooker with kadala

3. Add 2.5 cups fresh water.

water added to chickpeas in pressure cooker

4. Stir to combine, then pressure cook the chickpeas for approximately 9 to 10 whistles, until they are tender and cooked through. Reserve the stock (a.k.a. aquafaba) and keep it aside.

If you prefer you can choose to cook the chickpeas in a pot on the stovetop or in the Instant Pot adding water as needed.

spoonful of chana after pressure cooking

Make Coconut Paste

5. While the chickpeas are cooking, add ½ cup tightly packed grated coconut in a grinder or blender jar.

grated coconut in grinder jar

6. Add ¼ to ⅓ cup water and grind or blend to a smooth paste. (Add more water if required.) Keep the ground coconut paste aside.

Remember to blend or grind the coconut finely.

coconut paste in grinder jar for kadala curry

Make Kerala-style Garam Masala

7. In a small pan, dry roast the following five spices till fragrant:

  • ½ teaspoon fennel seeds
  • 2 to 3 single strands of mace
  • 1 inch cinnamon stick
  • 3 whole cloves
  • 3 pinches of grated nutmeg or nutmeg powder

This is just a light roasting to awaken the oils in the spices; don’t over-do it.

Note: If you prefer to use a pre-packaged spice blend, you are welcome to.

toasting spices for Kerala kerala garam masala

8. Using a small spice grinder, coffee grinder or a mortar & pestle, grind or pound these five spices to a semi fine or fine powder. Keep aside.

ground spice mix for kadala curry recipe

Make Kadala Curry

9. Heat 2 tablespoons of coconut oil in a pan. Coconut oil gives a really good flavor but if you don’t have it on hand then feel free to use any neutral-tasting oil.

oil in a pan

10. Add ½ teaspoon of mustard seeds and let them crackle.

crackling mustard seeds in oil for kadala curry recipe

11. Add ⅓ cup chopped pearl onions or shallots. Stir and sauté for a minute.

chopped shallots added to pan

12. Add 1 teaspoon chopped ginger, 1 teaspoon chopped green chilies, and 10 to 12 curry leaves. Sauté till the shallots turn translucent or light golden.

ginger, chilies and curry leaves added to pan

13. Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon black pepper powder and the entirety of the ground Kerala garam masala.

If you are using packaged Kerala garam masala, then add 1 teaspoon of it.

Tip: I use a full teaspoon of red chili powder in this recipe because we like it spicy! For a milder version, reduce to ½ teaspoon.

Also, tomatoes are not added in this recipe, but you can add 1 finely chopped medium tomato if you like.

ground spices added to pan with aromatics for kadala curry recipe

14. Stir the masalas very well on low heat and sauté for a minute.

masalas after stirring

15. Add the ground coconut paste.

coconut paste added to kadala curry

16. Stir and mix very well.

stir Kerala curry

17. Sauté stirring often for about 4 to 5 minutes on low heat.

Kerala kadala curry after cooking spice and coconut mixture for a few minutes

18. Add the cooked black chana (kadala).

black chana added to curry

19. Stir and mix very well.

stir Kerala kadala curry until well coated

Simmer Kadala Curry

20. Add 1 to 1.25 cups liquid – you can use water, chana stock (the water in which the chickpeas were cooked) or a combination of both. Stir to mix.

For a thicker consistency in the curry add less water. For a thin consistency you can increase the water a bit, but make sure not to dilute the flavors by adding too much of water.

water added to pan for Kerala kadala curry recipe

21. Season with salt and stir the curry again. Remember to start with less salt – you can always add more, but you can’t take it away!

salt added to curry

22. Let the curry come to a boil on medium heat.

Kerala kadala curry simmering on stovetop

23. Simmer the curry till all the flavors of the kadala curry are well blended. You will also see some oil specks floating on top.

To thicken the curry you can also mash some of the black chickpeas with the back of a spoon.

Kerala kadala curry in a pan on the stove

23. Serve kadala curry hot or warm with puttu or appams or Idiyappam or steamed rice or Malabar Parotta or Poori.

Any leftover stays good for about 1 day in the fridge in an air tight container. While reheating add a splash of water if the curry has thickened too much. Reheat in a pan or a small pot.

kadala kari in a green bowl on a green plate with two puttu

FAQs

Can I make this recipe ahead of time?

Yep! Kadala curry will keep in the refrigerator for up to a day. To reheat, simmer gently on the stove adding water as needed if the curry has thickened.

What can I use in place of the black chickpeas?

While black chickpeas are traditionally used for making Kadala Curry, you can make substitutions based on what you have available.

I recommend using chana (white chickpeas) or rajma (red kidney beans) or black eyed beans if you can’t get your hands on black chickpeas.

Is there a substitute for mace strands?

Mace and nutmeg come from the same tree, so you can substitute about 1 pinch of freshly grated nutmeg instead.

More Tasty Recipes with Chickpeas!

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overhead shot of kadala curry in a green bowl on a green plate.

Kadala Curry | Kadala Kari

Kadala Curry (a.k.a. Kadala Kari) is a delicious and flavorful curry made with black chickpeas, fresh coconut, onions, herbs and a bevy of warming spices. A unique and special curry from the Kerala cuisine.
4.91 from 50 votes
Prep Time 8 hours 30 minutes
Cook Time 25 minutes
Total Time 8 hours 55 minutes
Cuisine Kerala, South Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For cooking the chickpeas

  • 1 cup black chickpeas – 172 grams (kala chana or desi chana or whole bengal gram or kadala)
  • 2 cups water for soaking black chickpeas
  • 2.5 cups water for pressure cooking

For kerala garam masala

  • ½ teaspoon fennel seeds
  • 2 to 3 thin strands of mace
  • 1 inch cinnamon
  • 3 cloves
  • 3 pinches grated nutmeg or ground nutmeg powder

For coconut paste

  • ½ cup fresh grated coconut – tightly packed
  • ¼ to ⅓ cup water for grinding or blending coconut

Other ingredients for kadala curry

  • cup chopped shallots or pearl onions (sambar onions)
  • 1 inch ginger chopped, about 1 teaspoon chopped ginger
  • 1 or 2 green chilies chopped, about 1 teaspoon chopped green chilies or serrano pepper
  • 10 to 12 curry leaves
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon red chili powder – for less spicy taste add ½ teaspoon red chili powder or cayenne pepper
  • 1 teaspoon Coriander Powder (ground coriander)
  • ¼ teaspoon black pepper powder (ground black pepper)
  • 2 tablespoons coconut oil
  • 1 to 1.25 cups water or stock in which the black chickpeas are cooked
  • salt as required

Instructions
 

Pressure cooking chickpeas: (Check notes on cooking chickpeas in a pot/pan)

  • First rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. You can also use white chickpeas instead of black chickpeas.
  • Take the black chickpeas in a 3 litre stovetop pressure cooker. Add fresh water and salt.
  • Stir and pressure cook the chickpeas for 9 to 10 whistles or till they are tender and cooked through on medium heat.

Preparing coconut paste

  • Meanwhile when the chickpeas are cooking, take the grated coconut in a grinder or blender jar. Add water and grind or blend to a smooth paste.
  • Keep the ground coconut paste aside.

Preparing kerala garam masala

  • In a small pan, dry roast the following spices till aromatic – fennel seeds, mace strands, cinnamon, cloves and grated nutmeg or nutmeg powder. Just a light roasting. Don't over do.
  • In a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. Keep aside.

Making kadala curry

  • Heat coconut oil in a pan.
  • Add mustard seeds and let them crackle.
  • Add chopped shallots. Stir and saute for a minute.
  • Then add ginger, chopped green chilies, curry leaves and saute till the shallots turn translucent or a light brown.
  • Then add red chili powder, coriander powder, black pepper powder and the ground kerala garam masala.
    If you already have kerala garam masala, then just add 1 teaspoon of it.
    Note that 1 teaspoon of red chili powder, makes this curry spicy. So reduce to ½ teaspoon for a less spicy curry.
  • Stir the ground spices very well and saute for a minute on low heat.
  • Then add the ground coconut paste.
  • Stir and mix very well.
  • Saute for 4 to 5 minutes on a low heat.
  • Then add the cooked black chickpeas or kadala. Stir very well.
  • Then add 1 to 1.25 cups water or according to the consistency you prefer. Again stir and mix very well.
  • Season with the required amount of salt and stir kadala curry again.
  • Let the curry come to a boil on medium heat and the gravy reduces a bit. The flavors and chickpeas should also be well blended.
    When the curry is done and cooked well, you will see some oil specks on the top layer of the curry.
  • Serve Kadala Curry hot with puttu or appams or steamed rice. While serving, you can garnish with some chopped coriander leaves if you like.

Nutrition Info (Approximate Values)

Nutrition Facts
Kadala Curry | Kadala Kari
Amount Per Serving
Calories 327 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 743mg32%
Potassium 514mg15%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Vitamin A 391IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 30mg150%
Vitamin B6 1mg50%
Vitamin C 58mg70%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 135mg14%
Vitamin B9 (Folate) 385µg96%
Iron 3mg17%
Magnesium 88mg22%
Phosphorus 181mg18%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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This Kadala Curry post from the archives first published in January 2015 has been republished on 28 September 2021 and updated on 20 July 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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24 Comments

  1. Hai I from kerala.
    I tried many version of kadala curry.
    But this one only gave Exact Kerala kadala curry.
    Thank u very much…..5 stars

    1. Great to know and thanks for sharing this super feedback. Most welcome and happy cooking.

  2. Amazing recipe… I always make this recipe with puttu or idiappam… Not jus this recipe so many more from this blog I have made but this is a very simple recipe.. tastes amazing… Thank you.5 stars

  3. Great recipe. Only a single suggestion!. I wish all the good people who post recipes, would stop saying “cook till 10 whistles”. you can make a pressure cooker whistle ten times in a minute, or not at all !. Please provide time you need to maintain pressure, once the cooker reaches its designed pressure. That would really help.

    Thanks
    M.John4 stars

    1. Welcome Mathew John. In some of the older recipes, I have not added time. But for last 2 years I am adding the time. Timing depends upon the size of the cooker, intensity of flame, quality of beans and thus varies. So its difficult to give exact timing. Best is to cook till the ingredients are cooked well.

    1. not yet shared puttu rice cakes but have considered your request. kindly allow us some time to post thanks.

  4. hi…this looks easy.. we used to make it like fry..coconut with pepper ,shallots curry leaves and garlic and red chillies.. the once its brown, we add lil chilli powder and coriander powder and then grind it and add to the cooked chana. thats how I used to cook every time.5 stars

  5. Ma’am ur recipes r took good. u gave a new life to my cooking .I enjoy cooking a lot with ur recipes.only thing I feel missing is sindhi recipes…keep up the good work…thank you5 stars

    1. welcome aastha. nice to know this. i will try to add more sindhi recipes in future.

  6. Thanks, Dassana! This recipe is great. I made it twice; the first time with cauliflower and eggplant (didn’t have chick peas) and I cooked the veggies with little water. The second time I followed the recipe. Both versions were great! Yummy!5 stars

    1. welcome sari. nice to know this. thanks for sharing your positive feedback.

  7. Hi Dassana,

    I tried this recipe for breakfast today along with dosas…came out very well and my hubby loved it…..love the way u explain the minute details…keep up the good work….thank you 🙂4 stars

    1. welcome salma. glad to know this. thanks for sharing positive feedback.

  8. Hey Dassana great recipe!! Can you post recipe of puttu too? I want to say another thing. As far as I know puttu is made from ground rice but in Delhi this special ground rice is not available. Can you please post your recipe with all information.. like which type of rice to use, hot to make powder and everything? I have eaten puttu 3 years back when I visited kerala by train. I found this new looking dish sellin on mangalore station and just tried it. But then I tried to search recipe but had not very good luck. Please Dassana please help me to make it.

    And lastly you are very humble lady who shares all of her cooking secrets with lots of dedication via this website. I am also a programmer so I know how hard it is to keep posting new recipes , backend stuff all.

    Thanks a lot for this.

    1. thanks a lot radhika for the kind words. yes it does become tedious at times with the backend stuff etc. the puttu that i made when i made kadala was from coarsely ground rice. luckily i get puttu flour here, so kind of becomes easy to make. hence i do not grind the rice at home. anytime i want to make puttu, i but this flour which is meant for making puttus. you can use regular rice as in delhi you won’t get the rice meant for making puttu flour or even parboiled rice. just soak the rice for 2 to 3 hours. drain and then let them dry naturally in a shade or below a fan. then grind them in a grinder coarsely. don’t make a fine powder. then lightly roast the ground rice in a pan for 3 to 4 minutes on a low flame.

  9. Hey dassana, m sure this recipe is fab n the pictures as always are great.
    Since I originally hail from Kerala, I have seen my mom make kadala curry n puttu for breakfast many times.
    Her version is a little different than yours. The while spices are roasted alongwith grated coconut and then ground and added to the chana. The mixture is then simmered and tempering is added to it.
    It feels great to be on your blog. In fact just today I made your Hyderabadi Dum biryani and it was simply amazing thanks to you. My friend n I l loved it.
    Keep up the good work
    Cheers
    Leeja

    1. hi leeja, i know about this variation too which your mom makes. i have not tried this way. there are many variations of making kadala and i have just been making this one. thanks for the feedback on hyderabadi dum biryani. just today i made a mushroom biryani 🙂