Kadala Curry

Ever think a simple chickpea curry could be as comforting as it is nutritious? 

This Kadala Curry (Chickpea Curry) does just that—tender chickpeas simmered in a fragrant coconut-spiced gravy. It’s a classic South Indian recipe that feels like a warm hug but packs a punch of plant-based protein to keep you going all day.

From Kerala’s Coast to Your Kitchen

Kadala Curry hails from the southern states of India, especially Kerala and Tamil Nadu, where chickpeas (kadala) are often paired with steamed rice cakes (puttu), fermented rice pancakes (appam), or crisp dosas. Unlike heavy, intricate curries, this one relies on fresh coconut milk, curry leaves, and a simple tempering to layer in South-Indian flavors—no canned sauces or long spice lists required.

Why You’ll Love This Chickpea Curry

• Protein Powerhouse: Chickpeas provide a hearty dose of plant-based protein and fiber—perfect for vegetarian or vegan diets.
  
• Coconut Creaminess: Fresh coconut milk lends a smooth, naturally sweet richness.
  
• Balanced Spice: A warm blend of red chili, coriander, cumin, and black pepper creates depth without overwhelming heat.
  
• One-Pot Wonder: Everything cooks in a single kadai (wok), so cleanup is a breeze.
  

Ingredient Breakdown: What Each Component Brings

• Chickpeas (Kadalai): Soak overnight to soften. These legumes are rich in protein, fiber, iron, and B vitamins—keeping you full and energized.
  
• Turmeric & Salt: Turmeric adds a hint of earthiness and anti-inflammatory benefits; salt enhances every other flavor.
  
• Coconut Oil: Classic South-Indian cooking medium. It lends a nutty aroma and supports hormone health with healthy fats.
  
• Garlic, Onion & Green Chili: Build a flavorful base—onion’s sweetness, garlic’s savory bite, and green chili’s fresh heat.
  
• Red Chili, Coriander & Cumin Powders: Layered spices that deepen the curry’s warmth and complexity.
  
• Black Pepper & Garam Masala: Pepper provides sharp heat; garam masala (a custom South-Indian blend here) rounds out the spices with sweet, floral notes.
  
• Tomatoes: Bring tang and body—when they break down, they form a luscious gravy base.
  
• Coconut Milk: Fresh, full-fat coconut milk creates that silky South-Indian mouthfeel and balances the spices with natural sweetness.
  
• Mustard Seeds, Dried Red Chili, Shallots & Curry Leaves (Tempering): This final stage adds a crunchy, aromatic flourish. Mustard seeds pop for brightness; shallots caramelize for sweetness, and curry leaves impart their hallmark citrusy fragrance.
  

💡 Pro Tip: Always soak your chickpeas overnight in plenty of water. Well-soaked chickpeas cook faster and remain intact in the curry rather than turning mushy.

Here’s How It All Comes Together

First, drain the chickpeas you soaked overnight and transfer them to a pressure cooker. Cover them with water, season with salt and turmeric, and cook until they’re tender but still hold their shape. Once they’re done, let the pressure release on its own, then set the chickpeas (and their cooking liquid) aside.

Next, heat some coconut oil in a wide pan and sauté crushed garlic, chopped onions, and slit green chilies until the onions turn golden. Lower the heat and quickly stir in chili powder, coriander, cumin, pepper, and garam masala so the spices don’t burn. Add chopped tomatoes and cook until they break down into a soft, pulpy mixture. Toss in the cooked chickpeas along with their cooking liquid, bring everything to a gentle boil, then let it simmer so the chickpeas soak up all the spice-infused gravy. When it’s just thick enough, reduce the heat, pour in fresh coconut milk, and turn off the flame before it reaches a boil. In a small pan, heat a bit more coconut oil, let mustard seeds crackle, and then sauté dried red chilies, sliced shallots, and curry leaves until the shallots are golden. Pour this sizzling tempering over the curry, give it one final stir, and let the aroma settle before serving.

What Goes Along

• Puttu & Kadala Curry: This curry is technically kadala in kadala curry, but if you want a textural contrast, pair it with steamed rice cakes (puttu) and a smaller side of coconut chutney.
  
• Appam or Dosa: Soft, lacy rice pancakes soak up the gravy just like rice.
  
• Steamed Basmati Rice: Simple, fragrant rice makes a great blank canvas for this spicy-sweet curry.
  
• Chapati or Paratha: Indian flatbreads work too—just tear off chunks to scoop.
  

How to Serve

Spoon the Kadala Curry into a shallow bowl, drizzle any remaining coconut milk gravy on top, and garnish with a few fresh curry leaves or a sprig of coriander. Serve immediately alongside your choice of rice cakes, pancakes, or flatbreads. A wedge of lemon on the side brightens each bite.

Packing & Meal-Prep Tips

• Make-Ahead: Cook the chickpeas and prepare the spice-onion-tomato base up to one day ahead—refrigerate both separately. On the day of service, simply combine, simmer, finish with coconut milk, and temper.
  
• Leftovers: Store cooled curry in an airtight container for up to 3 days in the fridge. Reheat gently on low heat; if the coconut milk has separated, whisk vigorously or add a splash of fresh milk.
  
• Freezing: You can freeze this curry (without tempering) for up to a month. Thaw overnight in the fridge and reheat, adding fresh coconut milk and tempering just before serving.
  

Party & Bulk Preparation

For gatherings, double or triple quantities—but cook in batches so the chickpeas and gravy develop flavor evenly. Keep finished curry on a warming tray or in a slow cooker on low heat. Set up a “DIY rice cake station” or a “make-your-own dosa corner” so guests can customize their plates with fresh toppings—like chopped onions, tomatoes, or a squeeze of lime.

Print Recipe

Healthy

Kadala Curry

Author: Hema Subramanian Cooking Method: Pressure Cooked, Sauteing, Simmering Cuisine: Indian Courses: Breakfast, Dinner, Side Dish Recipe Keys: H Healthy High Protein S side dish T Tasty Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 10 hrs Cook Time 30 mins Total Time 10 hrs 30 mins

Servings: 5 Calories: 437

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber H High-Protein V Vegan V Vegetarian

Description

A classic Kadala Curry (Chickpea Curry) where tender, pressure-cooked chickpeas are simmered in a spice-laced onion-tomato base, finished with fresh coconut milk, and topped with a fragrant mustard-shallot-curry leaf tempering. This vegan-friendly curry pairs perfectly with puttu, dosa, rice, or chapati for a hearty, protein-rich meal.

Ingredients

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Scale

1/2x 1x 2x 3x

• 1 cup chickpeas (soaked overnight)
• ¹⁄₂ tsp turmeric powder
• 1 tsp salt
• 3 tbsp coconut oil (split into (2:1) ratio portions)
• 5 garlic cloves (crushed)
• 2 onions (finely chopped)
• 3 green chillies (slit)
• 1 tsp red chilli powder
• ¹⁄₂ tsp coriander powder
• 1 tsp cumin powder
• ¹⁄₂ tsp black pepper powder
• 1 tsp garam masala
• 2 tomatoes (finely chopped)
• 1 cup coconut milk (fresh)
• 1 tsp mustard seeds
• 2 dried red chillies
• 4 shallots (sliced)
• 10 curry leaves

Instructions

Prep Work

1. Soak Chickpeas

   Rinse chickpeas and soak them in enough water until they are fully submerged. Soak overnight.

2. Prep Aromatics

   Crush garlic cloves, finely chop onions, and slit green chillies.

3. Chop Tomatoes

   Finely chop tomatoes and set aside.

4. Slice Shallots

   Peel and slice shallots into rings.

5. Measure Spices

   Measure out turmeric, chilli powder, coriander, cumin, pepper, garam masala, and salt.
   

Method

1. Pressure Cook Chickpeas

   Transfer soaked chickpeas into a pressure cooker, add water to just cover them, turmeric, and salt. Secure the lid and cook until 5–6 whistles. Let the pressure release naturally.

   

2. Heat First Portion of Oil

   Place a kadai (or heavy-bottomed pan) on medium heat. Add the 1/4 th of coconut oil.

3. Sauté Garlic, Onion & Chillies

   Once the oil is hot, add the crushed garlic, chopped onions, and slit green chillies. Sauté until the onions turn golden brown.

4. Toast Dry Spices

   Lower the heat and add red chilli powder, coriander powder, cumin powder, black pepper powder, and garam masala. Stir continuously until fragrant, about 30 seconds.
   

5. Cook Tomatoes

   Add the chopped tomatoes and cook until they soften and the oil starts to leave the sides of the pan.

6. Combine Chickpeas & Gravy Base

   Carefully add the pressure-cooked chickpeas with their cooking liquid into the kadai. Stir gently to combine the chickpeas with the tomato-spice base.
   

7. Simmer Everything

   Reduce the heat to low and let the chickpeas simmer in the gravy for about 10 minutes, stirring occasionally, until the flavors blend and the sauce thickens marginally.

8. Add Coconut Milk

   Lower the heat further. Pour in the fresh coconut milk and stir gently. Heat just until the curry is warmed through—do not bring it to a boil. Turn off the flame.
   

9. Prepare Tempering

   In a small pan, heat the remaining coconut oil. Once it’s hot, add mustard seeds. When they start to pop, add dried red chillies, sliced shallots, and curry leaves. Sauté briefly.

10. Finish with Tempering

    Pour this sizzling tempering directly over the coconut-rich curry. Cover the pan for a minute to let the aromas infuse.
    

11. Serve Hot

    Transfer the kadala curry to a serving bowl and serve hot with puttu, appam, dosa, or rice on the side.

    

Equipment

• Pressure Cooker

  

  Aluminium Pressure Cooker, 7.5 Litres

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• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black

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• Measuring Cups

  

  Measuring Cups and Spoons with Wood Handle Set

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Nutrition Facts

Servings 5

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Amount Per Serving

Calories 437kcal

% Daily Value *

Total Fat 24.7g38%

Saturated Fat 19.1g96%

Sodium 581mg25%

Potassium 665mg19%

Total Carbohydrate 42.3g15%

Dietary Fiber 11.8g48%

Sugars 3.5g

Protein 14.6g30%

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Vitamin A 528 IU

Vitamin C 112 mg

Calcium 78 mg

Iron 2.5 mg

Vitamin K 119 mcg

Thiamin 0.24 mg

Riboflavin 0.14 mg

Niacin 1.77 mg

Vitamin B6 0.6 mg

Folate 133 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Kadala Curry, Kerala style Kadala Curry, Chickpea Curry

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