Kerala Kadala Curry (Instant Pot & Stovetop)

Kadala Curry or Kerala Style Brown Chickpeas in Coconut Curry recipe is a popular accompaniment in Kerala Cuisine, usually served with Appam or Puttu made in the Instant Pot Pressure Cooker or Stovetop.

It is made at least once every week in most Kerala homes. Kadala means 'chickpeas.' Also known as Kala chana, whole Bengal gram.

The chickpeas used in this recipe are brown chickpeas, which are different from white chickpeas(garbanzo beans). Brown chickpeas take longer to cook, so I highly recommend soaking overnight or at least 6-8 hours before preparing this dish.

Traditional Kerala style, Kadala Curry is spicy and has extra liquid, as it is mainly enjoyed with puttu or appams, or rice. If you like it to be less soupy, you can reduce the water for cooking to 1.5 cups. 

The traditional way of cooking Kadala Curry (Black chickpeas curry) is to soak chickpeas overnight in water, boil them using a pressure cooker, and then cook in the onion-tomato masala, coconut paste, and spices finally, add the tempering into the curry.

Try out other chickpeas curry from my blog, like Chana Masala, Chickpea Coconut curry, Beetroot Chickpea Stir fry, Chickpea Biryani, Kala Chana Chaat (Salad).

This is the Instant Pot version of making Kadala curry. It is simple and easy to make without much hassle.

Dont have Instant Pot?

No worries, I have shared the stovetop pressure cooker and stovetop pot method below.

How to Make Kerala Kadala Curry in Instant Pot

Soak chana (black chickpeas) overnight or for at least 6 hours.

Grind the tomatoes, ginger, garlic, cloves, cardamom, and fennel seeds into a smooth paste—no need to add any water while grinding. Keep aside.

Also, grind the fresh coconut with a half cup of water to a fine paste. Keep aside.

**Note: You can also roast the coconut and then grind it. If you don't have fresh coconut, you can also use ½ cup of full-fat coconut milk instead.

Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add onions and saute until onions turn light brown for 3-4 minutes.

Next, add the masala paste and cook for 2-3 minutes.

Add the soaked kadala(chickpeas), spices like turmeric powder, red chili powder, coriander powder, garam masala, salt, and water for cooking. Stir well.

Close the lid on the pot. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes.

Do a NATURAL PRESSURE RELEASE.

Meanwhile, prepare the tempering. Heat 2 teaspoons of oil, add mustard seeds, cumin seeds, curry leaves, dry red chilies, asafetida (hing) and sauté for 30 seconds and keep aside.

Once the pressure has released naturally, add the ground coconut paste and press sauté to cook for 3-4 minutes. Adjust the consistency by adding water if required. Finally, add the tempering to the curry.

Serve Instant Pot Kerala kadala curry recipe with appam, puttu, or steamed rice.

Stovetop Pressure Cooker Method

Follow the same steps as above. Then, cook the kadala, aka chickpeas, on a stovetop pressure cooker for two whistles on high heat and then 2-3 whistles on low heat or till they are tender and cooked through.

Stovetop Pot Method

1. Pressure cook the soaked kadala (chickpeas) on a stovetop pressure cooker for 2 whistles on high heat and then 2-3 whistles on low heat. Let the pressure release naturally.
2. Grind the tomatoes, ginger, garlic, cloves, cardamom, and fennel seeds into a smooth paste. No need to add any water while grinding. Keep aside.
3. Also, grind the fresh coconut with half a cup of water to a fine paste. Keep aside.
4. Heat oil in a pot. Once hot, add onions, and saute until onions turn light brown for 3-4 minutes.
5. Next, add the masala paste and cook for 2-3 minutes until the raw smell of the spices goes away.
6. Add the cooked chickpeas, coconut paste, spices like turmeric powder, red chili powder, coriander powder, garam masala, salt, and some water, close the lid and cook on medium-low heat for 10-15 minutes.
7. Meanwhile, prepare the tempering. Heat 2 teaspoons of oil, add mustard seeds, cumin seeds, curry leaves, dry red chilies, asafetida (hing), and sauté for 30 seconds and add it to the curry.
8. Serve kadala curry with appam or puttu or steamed rice.

Tips & Variations

1. You can replace coconut paste with thick coconut milk.
2. If you want thicker and creamy gravy you can mash a ladle full of chana and add them back to the curry.
3. Curry thickens once cooled. Adjust the consistency as required.
4. Ensure to soak the chana for at least 6-8 hours in water. If you forget to soak, then soak the chana in hot water for at least 3-4 hours.
5. Coconut oil is preferred in this recipe, but any oil will also work.

More Curry Recipes

• Lauki (Bottle gourd) Sabji
• Kala Chana Curry
• Black Eye Pea Curry (Lobia Curry)
• Zucchini Stir Fry
• Lauki Chana Dal
• Rajma Masala

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