If you are looking for a curry rich in vegan proteins that is delicious too, then look no further! Vegan Black Chickpeas Curry or Kerala Kadala Curry is a very popular trademark of the Southern Indian State of Kerala. This is a curry of black chickpeas in roasted coconut gravy that is so aromatic and flavorful that it is sure to make you drool! This curry is most commonly paired with puttu (steamed rice cake). It is also otherwise served with appam, parotta, roti/ chapati and even plain rice!
Vegan Black Chickpeas Curry (Kerala Kadala Curry)
Print RecipeIngredients
- 1. 1 cup Red Onions, chopped
- 2. 1 cup Black Chickpeas, soaked overnight
- 3. 1 Tomato, roughly chopped
- 4. 1 cup Fresh Grated Coconut
- 5. 3 tsp Garam Masala Powder
- 6. 2 tsp Coriander Powder
- 7. 1 tsp Red Chili Powder
- 8. 1/2 tsp Turmeric Powder
- 9. 1/4 cup Sliced Coconut (optional)
- 10. 1 tbsp Coconut Oil
- 11. 1 sprig Curry Leaves
- 12. 1 sprig Cilantro, finely chopped
- 13. 2 whole Dry Red Chilies
- 14. 1 tsp Mustard Seeds
- 15. 1 pinch Asafoetida (Hing)
- 16. Salt to taste
Instructions
Soak the black chickpeas (kadala/ kala channa) in water overnight and cook in a pressure cooker until soft and cooked through. Cool and drain the water. Save it for use in gravy.
To a pan on medium-high heat, add 2-3 drops of coconut oil and fresh grated coconut. Stirring occasionally, roast till aromatic and the color turns golden brown. Remove from heat and add coriander powder, garam masala, red chili powder, turmeric powder and chopped tomatoes. Let cool then grind to a smooth paste.
In another pan, heat 1 tbsp coconut oil and add mustard seeds, dry red chillies, curry leaves, sliced coconut, hing and chopped onions.
Once the sliced coconuts turn brown and onions change color, add the prepared roasted coconut paste and salt and cook for 2 mins.
Now, add the black chickpeas and required water. Let it cook for 10-15 minutes.
Your Vegan Black Chickpeas Curry (Kerala Kadala Curry) is ready to serve hot, garnished with chopped coriander leaves.
Notes
Tips:
1) The gravy generally tends to thicken over time. So adjust water accordingly.
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