Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry

Step 1: To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours

Step 2: Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles

Step 3: After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat

Step 4: Allow the pressure to release naturally

Step 5: Ensure the kadal is completely cooked and has a soft bite

Step 6: If not cook it for a longer time

Step 7: Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds

Step 8: Add 1/2 cup of warm water and blend to make a smooth paste

Step 9: Heat oil in a heavy bottomed pan over medium heat

Step 10: Add the mustard seeds and allow it to crackle

Step 11: Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent

Step 12: Add the curry leaves and saute for a few seconds

Step 13: Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir

Step 14: Finally add the cooked chickpeas, a little salt to taste and bring the Kadala Curry to a boil

Step 15: Add a cup of water, give the Kadala Curry a stir and turn the heat to low

Step 16: Simmer the Kadala Curry for a good 15 minutes until all the masala is well absorbed to make a delicious taste Kadala Curry

Step 17: Give it a taste and adjust the salt and chilli accordingly

Step 18: Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot

Step 19: Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam