Kerala Style Kadala Curry

Heart of the Malayali Breakfast

This is not just any curry. This is kadala curry-spicy, earthy, coconut-rich, and deeply comforting. Every Malayali knows that when puttu is on the plate, kadala is never far behind. That combo? Unbeatable.

So, what makes this curry different from regular chana curry? It’s all in the coconut. Kerala kadala curry uses roasted coconut or fresh coconut paste blended with a bold mix of spices. There’s no compromise on flavour. It’s not just about the heat-it’s about that deep, smoky, slightly sweet, earthy taste that only roasted coconut and garam masala can bring to the table.

In most homes, black chickpeas (kadala) are soaked overnight, pressure-cooked till soft, and then simmered in a masala made from onions, garlic, chilli, coriander powder, and yes-the star of the show-freshly ground coconut. Some like it with a creamy coconut paste, others go the extra mile by slow-roasting coconut to a rich brown before grinding it. Both versions are amazing. It really depends on your mood.

And there’s more. Those small chunks of potato and thin coconut strips that sneak into the curry? That’s where the magic happens. They add body, bite, and a bit of surprise. It’s these little touches that make the curry feel wholesome and homey.

Now let’s talk pairing. Of course, puttu and kadala is the iconic duo-simple, hearty, and full of flavour. But don’t stop there. This curry also pairs beautifully with appam, idiyappam, dosa, chapathi, and even steamed rice. Add a crispy papadam on the side, and you’re good to go.

Every region in Kerala adds its own spin. Some add fennel seeds. Some temper curry leaves in coconut oil. Some go heavier on black pepper. But no matter the twist, kadala curry remains a staple-and a proud one-on the Malayali breakfast table.

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Kerala Style Kadala Curry

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Intermediate Prep Time 6 hrs Cook Time 20 mins Total Time 6 hrs 20 mins

Cooking Temp: 120  C Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup Black Chickpeas soaked overnight
• 1 cup Grated Coconut
• 1 Potato (Sliced)
• ¹⁄₄ cup Coconut Slices
• 1 Onion (Sliced)
• 4-5 Garlic
• ¹⁄₄ teaspoon Turmeric Powder
• 2 teaspoon Chilly Powder
• 2 teaspoon Coriander powder
• 2-3 Dry Red chillies
• Oil & Salt as required
• 1 teaspoon Vegetable masala powder
• 1 teaspoon Mustard Seeds
• a spring Curry Leaves

Instructions

1. First of all, heat oil in a pan. Add grated coconut and 2 dry red chillies, and fry until the coconut starts to turn brown.
2. Add coriander powder and continue frying until the mixture becomes dark brown and aromatic. Be careful not to burn it.
3. Once the mixture cools down slightly, add a little water and vegetable masala powder, and grind it into a thick paste. Set aside.
4. In a pressure cooker, add black chickpeas (kadala), chopped potato, onion, garlic, sliced coconut, turmeric powder, chilli powder, salt, and enough water.
5. Mix everything well and pressure cook until the chickpeas are soft (about 4–5 whistles, depending on the chickpeas).
6. Once cooked, add the ground coconut masala to the cooked mixture and stir well.
7. Bring it to a gentle boil and let it simmer for a few minutes until the curry thickens slightly.
8. For tempering, heat oil in a small pan. Add mustard seeds, and when they start to crackle, add curry leaves and a pinch of red chilli powder. Pour this over the curry.
9. Kadala Curry is best served with Appam or Puttu.