🇮🇳 Indian Vegetarian

Kerala Kadala Curry

Name: Kerala Kadala Curry
Prep time: 21 min
Cook time: 50 min
Total time: 71 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 1 cup, soaked overnight Chickpeas; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 tsp Red Chili Powder; 1 cup, chopped Coconut Oil; 1 cup Grated Coconut

🇮🇳 Indian

Black chickpeas in roasted coconut gravy, the puttu-partner of Kerala mornings. A proper gravy curry — the kind that demands something bread-shaped for mopping. Best with buttered rotis and a cold kachumber salad.

Prep 21 min Cook 50 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Chickpeas1 cup, soaked overnight
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Curry Leaves2 sprigs
Red Chili Powder1 tsp
Coconut Oil1 cup, chopped
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Turn the chickpeas through the masala with the grated coconut, add warm water and bring to a gentle simmer.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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