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Kadala Curry | South Indian Chickpea Curry
(0)
40 min
Under an hour
Knuspr-Küche
Ein authentischer südindischer Klassiker aus Kerala: Kichererbsen geschmort in einer herrlich nussigen, aromatisch gerösteten Kokos-Gewürzsauce, serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Toast the coconut spice paste
Toast the shredded coconut in a dry pan over medium heat for 3–4 minutes, stirring constantly, until golden brown. Toss in the ground coriander and cumin for 30 seconds until fragrant. Puree the mixture with about 50 ml of water in a blender to form a fine spice paste.
Cook and simmer the curry
Finely chop the onion, garlic, and ginger. Heat the coconut oil in a large pot and sauté the chopped ingredients for about 3–4 minutes until translucent.
Briefly stir in the turmeric and Garam Masala. Add the prepared coconut spice paste, chickpeas along with their liquid, and coconut milk, stirring well. Season to taste with salt.
Chef's tip
Traditional enjoyment: In Kerala, Kadala Curry is traditionally served for breakfast with Puttu or Appam, but it also tastes delicious with basmati rice or warm flatbread as a satisfying main course.
Adjusting the spiciness: If you like it spicier, you can add a fresh green chili pepper or a little chili powder when sautéing the onions.
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