Go Back
Varutharacha kadala curry, Kadala curry

Varutharacha kadala curry

Print Recipe
Varutharacha Kadala Curry is a traditional Kerala dish made with black chickpeas cooked in a rich gravy of roasted coconut and aromatic spices. It is best enjoyed hot withputtu, appam, dosa, or steamed rice.
Course Breakfast, Dinner, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Author sumisculinarynotes

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 leaves
    ½ 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.