To start preparing the Kerala Kadala curry recipe, dip the chickpeas overnight or for at least 8 hours.
Put the chickpeas soaked in the pressure cooker together with a little salt and 2-1/2 cups of water and cook up to 4-5 whistles. After 5 whistles, turn the heat down and cook over low heat for 20 minutes and turn off the heat.
Allow pressure to release in a natural way. Make sure the kadal is completely cooked and has a soft bite. Otherwise, cook it for a longer time.
Next to transforming the coconut paste, into a deminer jar, add the coconut, the fennel seeds and coriander seeds. Add 1/2 cup of hot water and mix to make a smooth paste.
Heat the oil in a heavy bottom pan over medium heat.
Add the mustard seeds and let them break out. Once it rotates, add the onion, garlic, ginger and green chillies and brown until the onion is soft and translucent.
Add the curry and brown leaves for a few seconds. Mix the tomato puree, turmeric powder, red chilli powder and coconut puree and mix the curry mixture.
Finally add the cooked chickpeas, a little salt to taste and bring Kadala’s curry to a boil.
Add a cup of water, remove the Kadala curry and turn the heat down.
Look for Kadala’s curry for 15 minutes until all Masala is well absorbed to make a delicious taste of Kadala Curry.
Give a taste and season the salt and chilli as a result. Turn off the fire and transfer the Kerala Kadala curry to a serving bowl and serve hot.
Serve the curry of Kerala Kadala together with Puttu for a delicious breakfast, lunch or dinner or even do it for the Onam Festival.
