Kadala Curry is a quintessential dish from Kerala, known for its rich and aromatic flavors. Often enjoyed with Puttu or Appam, this chickpea curry is a must-try for anyone looking to explore South Indian cuisine. In this post, we'll delve into an easy yet authentic recipe for Kadala Curry, ensuring your culinary adventure is both delicious and memorable.
History and Significance
Kadala Curry, also known as Chana Masala or Black Chickpea Curry, has its roots deeply embedded in Kerala's food culture. Chickpeas have been a staple in Indian diets for centuries, with their origin traced back to the Middle East, eventually integrating into various regional cuisines of India. In Kerala, Kadala Curry is particularly significant during temple festivals like Onam, where it is offered to deities and then served to devotees as prasadam.
Ingredients You'll Need
- 1 cup black chickpeas (soaked overnight)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1-2 green chilies, slit
- 1-inch piece of ginger, finely chopped
- 3-4 cloves of garlic, minced
- 1 sprig of curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup coconut milk or freshly grated coconut (optional for richness)
- Salt to taste
- 2 tablespoons coconut oil
Preparing the Dish
Soaking Chickpeas
- Wash the black chickpeas and soak them in water for at least 8 hours or overnight.
Cooking the Chickpeas
- Drain the soaked chickpeas and cook them in a pressure cooker with fresh water, a pinch of turmeric, and salt for about 25 minutes or until they are soft.
- If you don’t have a pressure cooker, cook them in a pot until tender, which will take around 1 to 1.5 hours.
Making the Curry
- Heat coconut oil in a pan over medium heat.
- Add mustard seeds, cumin seeds, and dried red chilies. When the seeds start to pop, add the chopped onions and sauté until they turn translucent.
- Add ginger, garlic, and green chilies, cooking until the raw smell dissipates.
- Mix in the chopped tomatoes, cooking until they soften.
- Combine turmeric powder, red chili powder, and coriander powder with a splash of water to form a paste. Add this paste to the pan and fry for a couple of minutes.
- Stir in the cooked chickpeas with their cooking water, adjusting the consistency with more water if needed.
- Add curry leaves and salt, then let the curry simmer for 15-20 minutes.
- If using, add the coconut milk or grated coconut towards the end for extra richness.
- Finish with garam masala and remove from heat.
Serving Suggestions
- Kadala Curry pairs wonderfully with:
- Puttu (steamed rice flour cakes)
- Appam (soft rice pancakes)
- Pori (puffed rice)
🌟 Note: For a spicier flavor, you can add more green chilies or adjust the red chili powder to taste.
Cultural Significance
Beyond its delicious taste, Kadala Curry holds cultural importance in Kerala. It’s not only a common breakfast or dinner dish but also plays a role in religious and family gatherings, showcasing the community’s culinary heritage.
In wrapping up, Kadala Curry offers a delightful journey through the flavors of Kerala. Its simplicity in preparation contrasts beautifully with the depth of flavors it provides, making it a perfect dish for both seasoned cooks and beginners. Whether you're savoring it with Puttu or Appam, this curry encapsulates the essence of South Indian cuisine, blending spices, traditional cooking techniques, and the love for plant-based proteins like chickpeas.
Can I use canned chickpeas instead of dried?
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Yes, you can use canned chickpeas. Just make sure to drain and rinse them well before using.
How long will the Kadala Curry last in the fridge?
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When stored in an airtight container, Kadala Curry can last up to 3-4 days in the refrigerator.
Is this dish vegetarian?
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Yes, Kadala Curry is vegetarian as it uses chickpeas as the main protein source instead of meat.
Can I make Kadala Curry vegan?
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Absolutely, it’s already vegan if you use coconut milk instead of dairy or avoid any dairy ingredients.
What substitutes can I use for coconut milk?
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You can use any plant-based milk like almond, cashew, or oat milk, although the flavor profile will be slightly different.
