To start making the Kerala Kadala Curry recipe, soak the chickpeas overnight or at least 8 hours.
Add the soaked chickpeas to the pressure cooker along with a pinch of salt and 2-1/2 cups water and cook until it whistles 4 to 5 times. After 5 whistles, reduce the heat to low and cook for 20 minutes, then turn off the heat.
Let the stress release naturally. Make sure the kadar is fully cooked and soft in texture. If not, cook it longer.
Next make the coconut paste by placing the coconut, fennel seeds and coriander seeds in a blender grinder jar. Add 1/2 cup warm water and stir into a smooth paste.
Heat oil in a heavy-bottomed pot over medium heat.
Add mustard seeds and let it crackle. Once it pops, add the onions, garlic, ginger and green chillies and sauté until the onions become soft and translucent.
Add curry leaves and fry for few seconds. Add the tomato puree, turmeric powder, red chilli powder and coconut puree and stir the curry mixture.
Finally add the cooked chickpeas and a pinch of salt to taste and bring the kadala curry to a boil.
Add a cup of water, stir the kadala curry and reduce the heat to low.
Cook the kadala curry for 15 minutes until all the masala is absorbed to make a delicious kadala curry.
Taste and adjust salt and cayenne accordingly. Turn off the heat, transfer the Kerala Kadala Curry to a bowl and serve hot.
Serve with Kerala Kadala Curry Putu Enjoy a delicious breakfast, lunch or dinner, or even prepare for Onam.
