Kerala style Kadala curry

Kadala curry is a famous dish from Kerala. It is served as a breakfast item in kerala along with Puttu or Aappam. The coconut flavor is more intense in this gravy. If you feel like there is too much coconut, you can reduce the amount that is used. I usually make this as a side-dish whenever I make aappam at home. It goes so well together!

Let’s see how to make this Kerala specialty..


Servings : 4Prep time: 10 mins Cook time: 30 mins
Black Chickpeas3/4 cup
Finely chopped Onion1.5 cups
Green chilles(Slit lengthwise)2
Copra coconut (Koparai thengai)2 tbsp
Red chilli powder1 tsp
Turmeric powder1/4 tsp
Salt2 tsp
Mustard1 tsp
Dry Red Chillies3
Curry leaves1 stalk
Oil2 tbsp

To Roast and Grind:

Grated coconut1 cup
Pearl onions2
Coriander seeds2 tbsp
Cinnamon1 inch
Fennel seeds1 tsp
Star anise1 petal
Black Pepper1 tsp


  • Soak the Black chickpeas for at least 8 hours and cook for 5-6 whistles in a pressure cooker.
  • Dry roast the ingredients under ‘To Roast and grind’ table. Roast the coconut separately until it is browned. Do it at a medium flame.
  • Let them cool completely and grind them to a paste by adding little water.
  • Heat a pan and add oil followed by mustard, red chillies, curry leaves and copra coconut. Fry till the copra coconut is slightly browned.
  • Now add the onions and green chillies and fry until the onions are cooked.
  • Add the turmeric, red chilli powder and salt.
  • After the masala gets cooked, add the cooked kadala along with the water to the onion mixture.
  • Let it come to a boil and add the ground masala paste. Mix well and let the gravy simmer in a medium-low flame.
  • Switch it off when the desired thickness is obtained. The gravy thickens further when it cools down so plan accordingly.
  • Serve this Kerala style kadala curry with Puttu, Aappam, Idiyappam or even Dosa and enjoy 😀
– Use coconut oil in the recipe for a more authentic flavor.

– You can also use fresh coconut pieces if you do not have Copra coconut.

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