Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry)

To begin making the Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry), soak chickpeas overnight or for at least 8 hours and cook until in the pressure cooker for 6 to 8 whistles until it is soft.

Make the paste for the kadala curry masala of the “Ingredients to be ground to paste” and keep this coconut mixture aside.

Heat oil in a heavy bottled pan; add in the mustard seeds and allow it to crackle. Stir in the curry leaves and saute for a few seconds. Add the finely chopped onions and sauté till onions turns golden brown. When onions have browned, add ginger & garlic paste into it and sauté till raw smell disappears.

Stir in the turmeric powder and the tomato pure and saute for a few minutes.

Add in the ground coconut mixture for the kadala curry and saute for about 3 to 4 minutes.

Finally add in the cooked chickpeas, some water and simmer for about 30 minutes until all the masalas get well coated into the chickpeas. Simmer until you get a thick gravy.

Add this seasoning to the kadala curry gravy and simmer stir another for 5 minutes.

Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam.