Kerala Kadala curry dish without onion and garlic in Sattivik style with rice for dinner

South Indian cuisine is famous for its comforting and healthy dishes, and Kadala curry is one of them. Traditionally, this Kerala delicacy is enjoyed with puttu for a delicious breakfast, but it can also be paired with roti or steamed rice for a hearty dinner. Kadala curry combines black chickpeas (kala chana) with some warm spices to create a tasty dish that is also packed with nutrition and flavour.

It’s also an ideal weeknight meal for those looking for an onion- and garlic-free dish to savor. A unique take on the usual recipe, this version omits both onion and garlic, making it perfect for those observing dietary restrictions or simply looking for a lighter, yet satisfying, dinner.

This versatile Kerala-style dish made from black chickpeas (locally known as kadala) is rich in protein, fibre and many other nutrients. It is ideal as a healthy and vegan-friendly option. While this curry is typically served with steamed rice, it is also often paired with Kerala’s famous steamed rice cakes, puttu or other breakfast items like appams and idiyappams. This variation of kadala curry is perfect for any occasion and is made with a combination of spices and toasted coconut to create deep, savory flavours without the need for onions or garlic.

Kadala curry recipe

Ingredients:

• 1 cup black chickpeas
• 1 ½ tablespoon chana dal
• 2 tablespoons coriander seeds
• ½ teaspoon fenugreek seeds
• A sprig of curry leaves
• 3 dried red chilies
• ½ cup shredded coconut
• ½ teaspoon turmeric powder
• A pinch of asafoetida
• Salt to taste

For seasoning:

• ½ teaspoon mustard seeds
• A sprig of curry leaves
• 4 tablespoons coconut oil

Method

• Soak the black chickpeas overnight. The next day, pressure cook them for 4 to 5 minutes or until tender.
• Heat the coconut oil in a pan. Add the chana dal and coriander seeds and fry them for a few seconds. Then add the curry leaves, red chillies, asafoetida and fenugreek seeds and fry them till golden brown.
• Add the grated coconut to the pan and sauté until it turns golden and releases oil. Keep the heat medium and stir patiently.
• Allow the coconut mixture to cool and then blend it into a smooth paste.
• Add the turmeric and salt to the cooked chickpeas. Pour in the coconut spice paste and bring the curry to a boil. Let it simmer for a few minutes.
• In a separate pan, heat the coconut oil and crush the mustard seeds. Add the curry leaves and pour this seasoning over the curry before serving.