Varutharacha kadala curry
Varutharacha Kadala Curry is a beloved traditional dish from Kerala cuisine. It is made with black chickpeas cooked in a thick, flavourful gravy of roasted coconut and aromatic spices. This curry is known for its deep brown colour, rich taste, and comforting aroma. It is commonly served for breakfast or lunch in many Kerala homes.
Since my hometown borders Kerala, we grew up eating mostly Keralite food. Kerala cuisine has always been a part of our everyday meals and special occasions. Because of this close connection, I have always cherished and loved the flavours, techniques, and simplicity of Kerala cooking. Varutharacha kadala curry is one such dish that brings back many fond food memories.
The Meaning of Varutharacha Kadala Curry
The word varutharacha means “roasted and ground.” This refers to the method of roasting fresh coconut and spices before grinding them into a paste. This step is what gives the curry its unique flavour and deep colour. Kadala means black chickpeas, which are the main ingredient of the dish.
What Makes This Kerala Curry So Special
Varutharacha kadala curry stands out because of its roasted coconut base. The coconut is carefully roasted until golden brown and blended with spices like coriander, fennel, pepper, and Kashmiri chilli powder. This creates a rich and aromatic gravy that coats the chickpeas perfectly.
Black chickpeas add a nutty flavour and firm texture. Coconut oil tempering completes the dish with an authentic Kerala touch. Every spoonful is warm, hearty, and full of traditional flavour. Varutharacha kadala curry is naturally vegan and gluten-free. It is a great choice for anyone looking for wholesome vegetarian food made with simple ingredients.
Best Side Dishes to Serve with Varutharacha Kadala Curry
This curry pairs beautifully with many Kerala staples. The most popular combination is puttu and kadala curry, which is a classic breakfast across Kerala. It also tastes wonderful with appam, idiyappam, dosa, or steamed rice. The thick gravy makes it perfect for soaking and enjoying every bite.
Discover More Vegetarian Recipes
If you enjoy authentic Kerala dishes like varutharacha kadala curry, you will surely love exploring more traditional and modern vegetarian recipes. Check out our collection of easy and flavourful vegetarian recipes that celebrate regional cooking and home-style meals.
Varutharacha Kadala is a reflection of Kerala’s rich food culture and a recipe that I truly cherish because of my roots and love for Kerala cuisine.
Varutharacha kadala curry
Ingredients
- 1 cup 200g black chickpea dal, soaked overnight
- 10 small onions
- 3 cloves of garlic sliced
- 1 inch size ginger sliced
- Salt to taste
- Water for cooking the chickpea
- 1 tsp coconut oil
For the coconut paste
- 1 tsp coconut oil
- 1 cup coconut grated
- ½ tbsp whole pepper
- 5 small onions
- A few curry leaves
- 2 tsp Kashmiri chilly powder
- A pinch of turmeric powder
- ½ tsp fennel powder
- 3 tsp coriander powder
- Water as needed for grinding
- ¼ tsp garam masala
- 1 tsp sugar optional
Tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp coconut slices optional
- 2-3 small onions
- 1 dry red chilly
- A few curry leaves
Instructions
Cook the black chickpeas
- Soak the black chickpeas overnight in water.1 cup 200g black chickpea dal, soaked overnight
- Wash the soaked black chickpea dal well.
- Add it to a pressure cooker with enough water, small onions, coconut oil, ginger, garlic and salt to taste.10 small onions, 3 cloves of garlic, 1 inch size ginger, Salt to taste, 1 tsp coconut oil, Water
- Pressure cook for 5–8 whistles or until the chickpeas are soft but not mushy.
- Take ¼ cup of the cooked chickpeas, grind it into a smooth paste using a little water, and keep aside.
Prepare the coconut paste (Varuthuaracha)
- Heat 1 tsp coconut oil in a pan on medium flame.1 tsp coconut oil
- Add the grated coconut and roast slowly, stirring continuously.1 cup coconut
- When the coconut starts turning light golden, add Whole pepper, Small onions and Curry leaves½ tbsp whole pepper, 5 small onions, A few curry leaves
- Continue roasting until the coconut turns deep golden brown and aromatic.
- Lower the flame and add Kashmiri chilli powder, Turmeric powder, Fennel powder and Coriander powder.2 tsp Kashmiri chilly powder, A pinch of turmeric powder, ½ tsp fennel powder, 3 tsp coriander powder
- Roast for a few seconds until the spices lose their raw smell.
- Switch off the flame, allow to cool slightly, then grind into a smooth paste using a little water.Water as needed
Combine and cook
- Add the ground coconut paste to the remaining cooked dal. Sprinke the garam masala and mix.¼ tsp garam masala
- Add the reserved ground chickpea paste and mix well, simmering to thicken the gravy and enhance the flavour.
- Adjust salt and add sugar if using.1 tsp sugar
- Bring the curry to a gentle boil and simmer for 8–10 minutes until the gravy thickens and flavours blend well.
Tempering (Tadka)
- Heat 2 tbsp coconut oil in a small pan.2 tbsp coconut oil
- Add coconut slices (if using) and fry until golden.1 tbsp coconut slices
- Add small onions, dry red chilli, and curry leaves.2-3 small onions, 1 dry red chilly, A few curry leaves
- Add mustard seeds and let them splutter.1 tsp mustard seeds
- Sauté until onions turn golden brown.
- Pour this tempering over the curry and mix gently.
Serving
- Serve hot Varuthuaracha Kadala Curry with puttu, appam, dosa, idiyappam, or steamed rice.
- Even better the next day—this curry ages beautifully.
Frequently Asked Questions
It is a traditional Kerala curry made with black chickpeas cooked in a gravy of roasted coconut and spices.
Yes, but black chickpeas give a more authentic taste and firmer texture.
Roasting the coconut enhances the flavour and gives the curry its characteristic deep colour and aroma.
It is moderately spicy, and adjust the heat by changing the amount of chilli powder.
Yes, you can cook the chickpeas in a pot, but it will take longer until they are soft.
It pairs well with puttu, appam, dosa, idiyappam, or steamed rice.
Yes, refrigerate for up to 2 days and tastes even better the next day.
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