Kerala kadala curry Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and then cook them until tender.
• STEP 2.In a pan, heat oil and sauté onions, ginger, and garlic until golden brown.
• STEP 3.Add tomatoes, spices, and coconut paste to the pan and cook until the oil separates.
• STEP 4.Add the cooked chickpeas and simmer for a few minutes until the flavors blend together.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or any Indian bread.

Cooking Tips

• You can pressure cook the chickpeas to save time.
• Adjust the spice level according to your preference.
• For a creamier texture, you can add a tablespoon of coconut milk at the end.

Storage and Serving

• Leftover kadala curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, appam, or puttu for a complete meal.