The Perfect Curry for Appam, Puttu & Idiyappam | Traditional South Indian Meal | Chef Seema
Kadala Curry | Authentic Kerala Black Chickpea Curry | Perfect with Appam, Puttu & Rice | Chef Seema
Experience the rich and comforting flavors of Kerala with this traditional Kadala Curry made using black chickpeas, freshly roasted coconut, aromatic whole spices, and a flavorful tempering. This hearty curry pairs perfectly with Appam, Puttu, Idiyappam, Dosa, Chapati, or Steamed Rice, making it an ideal breakfast, lunch, or dinner recipe.
In this recipe, Chef Seema shares the authentic method of preparing Kadala Curry from scratch, including roasting fresh coconut to perfection for its signature taste and aroma.
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Ingredients
For Pressure Cooking
250 g Black Chickpeas (Kala Chana), soaked overnight
½ litre Water
1 tsp Salt
¼ tsp Turmeric Powder
For the Masala
1 tbsp Coconut Oil
1 inch Cinnamon Stick
5–6 Cloves
8–10 Black Peppercorns
2 Bay Leaves
3–4 Green Cardamoms
2 Green Chillies
2 Large Onions, sliced
1 tsp Fennel Seeds
8–10 Curry Leaves
½ tsp Salt
1 cup Fresh Coconut, grated
1 tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Garam Masala Powder
2 tsp Coriander Powder
2 tbsp Ginger-Garlic Paste
2 Tomatoes, chopped
Oil, as required
Splash of Water
Chopped Coriander Leaves
Water, as required (for grinding)
For Tempering
1 tsp Ghee
1 tsp Mustard Seeds
1 Sprig Curry Leaves
2 Dry Red Chillies, broken
15–20 Shallots
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