Spicy Chickpeas in Coconut Gravy

Name: Spicy Chickpeas in Coconut Gravy (Kerala Kadala Curry)
Cuisine: Indian
Ingredients: 1 cup fresh coconut; 1 teaspoon fennel seeds; 2 tablespoons coriander seeds; 1 cup kala chana (brown chickpeas), soaked overnight; 1 cup kala chana (brown chickpeas), soaked overnight; Kosher salt; 1 tablespoon coconut oil; ½ teaspoon mustard seeds; 15 pearl onions, finely chopped; 5 cloves garlic, finely chopped; 1-inch piece fresh ginger, peeled and finely chopped; 2 green chiles, slit; 2 sprigs curry leaves, finely chopped; 2 tomatoes, chopped and puréed; ¼ teaspoon turmeric powder; ½ teaspoon red chili powder

Kerala Kadala Curry

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A staple from the coastal kitchens of Kerala, Kerala Kadala Curry is a robust chickpea curry simmered in a fragrant coconut gravy. Its rich, spicy, and creamy taste brings the authentic flavors of South India to your table, reminiscent of festive feasts and family gatherings.

Ingredients

Coconut Paste

1 cup fresh coconut
1 teaspoon fennel seeds
2

Asia
India
Kerala
Main course
Gluten-free
Vegan

Method

To make the coconut paste: In a mixer grinder jar, add the coconut, fennel seeds, and coriander seeds. Add ½ cup of warm water and blend to make a smooth paste.

Place the soaked chickpeas in a pressure cooker or electric multi-cooker along with salt, to taste, and 2½ cups of water. Cook for 30 to 40 minutes. Allow the pressure to release naturally.

Heat the oil in a heavy-bottom