This is a Southern state's recipe of Kadal Curry, specifically from Kerala. The recipe of Kadala curry is a preparation made using black chickpeas (kadala), and rich, aromatic coconut gravy, not only full of flavour but full of nutrition. It can be thoroughly enjoyed in combination with rice, puttu, or appam to be another dish. Soak 1 cup of black chickpeas overnight. Drain and wash, then cook in the pressure cooker using fresh water till soft and tender, approximately 15-20 minutes. In another pan, heat two tablespoons of coconut oil, add one teaspoon of mustard seeds and let it splutter. Add chopped onion and saut till it turns golden brown. Add two tablespoons of ginger-garlic paste and cook till fragrant for another minute or so. Now add those two chopped tomatoes and let them cook till they soften. Add the spices- 1/2 teaspoon turmeric powder, one teaspoon red chilli powder, and one teaspoon coriander powder and let it cook for a few minutes until they all mix up well with the preparation. Add the boiled chickpeas, then 1 cup of coconut milk and salt to taste and simmer for approximately 10 minutes as the flavours mingle. Serve hot, garnished with fresh coriander leaves. It is a comfort food that perfectly brings out the quintessence of South Indian cuisine!

• ⅓ cup onions
• 1 inch ginger
• 2 green chilies
• 10-12 curry leaves
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp black pepper powder
• 2 tbsp oil
• Salt

• We first start with the oil for cooking, as the flavour is not well defined without using this oil in the dish.
• Let us start with coconut oil in a big vessel.
• Coconut oil is essential to define the flavours in Kerala. It has a deep distinct taste that cannot be replicated by other oils.
• After heating the oil to a shimmering point, it's time to add the mustard seeds.
• These seeds will crackle as the essential oils are released, and the curry fragrance will start.
• As the mustard seeds pop, you add the chopped shallots to the pan and stir over medium heat for a few minutes, being tender with them as they begin to wilt. It brings out their sweetness and allows the natural flavour to come forward.
• So shallots become the basis of your curry; it is good to have this savoury element that contrasts with spices.
• Now layer on more flavours.
• Add the minced ginger, chopped green chillies, and curry leaves to the pan. The ginger adds warmth, whereas the green chillies contribute gentle heat.
• Curry leaves are essential in South Indian cooking; they will infuse your whole dish with that earthy smell that elevates the offering.
• Saut till the shallots turn translucent or light brown.
• This step is very crucial as it will infuse the aromatic flavours into the coconut oil, which will characterise the curry.
• Once the shallots are caramelised, we will add the spices that will define the curry.
• Add in red chilli powder, coriander powder, black pepper powder, and freshly ground Kerala garam masala.
• If you have this ready-made, you can add about 1 Tsp of it to the mix as well. Those who prefer an even milder flavour may cut down the red chilli powder to 1/2 teaspoon.
• Combine all these spices well and brown them for a minute on low heat so that the essential oils in them get released.
• That makes the smell of curry and the flavours more enriched.
• Lastly, add the heart of the dish, that is, the coconut paste. Carefully add in the ground coconut paste, which was prepared earlier.
• Mix well and see that there is a perfect combination of the coconut paste with the spices.
• Fry for about 4 to 5 minutes on low flame.
• Now, the coconut would begin to cook and blend well with the spices to give this curry its heavenly body.
• This preparation is rich in flavour as well as gives a creamy texture; it characteristically has for Kadala Curry.
• Once you saut the coconut paste, add the cooked black chickpeas to it.
• Stir gently so that the entire chickpea gets entangled with the spice mixture and every chickpea is coated with the aromatic spice flavour.
• Gradually add 1 to 1.25 cups of water by adjusting as required to attain your desired consistency.
• Mix well and add more salt as per taste. Water helps give a gravy wherein all the flavours stay glued together.
• Let the curry boil on a medium flame. This will help all the flavours blend in perfectly.
• While you continue to do this, you will find that the gravy has thinned a bit, and specks of oil are rising on the surface.
• These oil specks indicate that the curry has perfectly cooked and can be served.
• The inviting aroma will now waft through your kitchen, definitely irresistible to the senses, signifying that you are just close enough to sit down with a warm bowl of Kadala Curry.
• Serve the curry hot once it is prepared, garnishing with a few freshly cut coriander leaves when wanted.
• It goes very well with puttu, appams, or even just plain steamed rice.
• The end of the culinary taste within this curry just leaves you wanting to savour each bite but also forms a balanced meal full of its nutrients and flavours.
• Savour this comforting, rich Kadala Curry dish and relish the authentic taste of Kerala's cuisine.
• It surely warms the dinner table, whether with family or as a single delight.