Kerala Kadala Curry (Black Chickpea Curry)
A classic Kerala-style black chickpea curry, perfect with Puttu, Appam, or Idiyappam. This recipe features pressure-cooked black chickpeas in a spiced onion-tomato gravy, finished with coconut milk and a fragrant coconut oil tempering.
MediumSouth Indian (Kerala)Serves 6
Printable version with shopping checklist
Source Video
10m
Prep
9h 1m
Cook
1h 6m
Cleanup
10h 17m
Total
Cost Breakdown
Total cost:$5.35
Per serving:$0.89
Critical Success Points
- • Soaking chickpeas thoroughly for proper texture.
- • Pressure cooking until chickpeas are soft and tender.
- • Sautéing spices just until fragrant, not burnt.
- • Not boiling after adding coconut milk.
- • Adding tempering and letting it infuse before stirring.
Safety Warnings
- • Release pressure from the cooker safely; do not force open.
- • Be careful with hot oil during tempering to avoid burns.
- • Keep face and hands away from spluttering mustard seeds.
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