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Kerala Kadala Curry | Chickpea & Coconut Curry
(0)
35 min
Quick
Gurkerl Küche
Ein südindischer Klassiker aus Kerala: Zarte Kichererbsen in einer aromatischen Sauce aus goldbraun gerösteten Kokosraspeln, wärmenden Gewürzen und Paradeisern. Serviert mit duftendem Basmatireis und im Backrohr knusprig erwärmtem Naan-Brot.
Preparation method
Preparation & spice paste
Toast the desiccated coconut in a dry pan over medium heat, stirring constantly, for 3–4 minutes until golden brown and fragrant. Then allow to cool briefly and grind with 3–4 tbsp of water in a mini chopper or mortar into a fine, aromatic coconut paste.
Peel and finely chop the onions, garlic cloves, and fresh ginger. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Preheat the oven to 180 °C (top/bottom heat) to warm up the naan bread later.
Preparing the curry
Heat the vegetable oil in a large pot or casserole. Sauté the chopped onions for 4–5 minutes until translucent. Add the garlic and ginger and fry for about 1 minute until fragrant.
Chef's tip
For an even deeper layer of flavour, you can toast the desiccated coconut together with a few dried curry leaves or mustard seeds before grinding.
Like many curries, Kadala curry tastes especially intense the next day, as the chickpeas absorb the flavours of the roasted coconut sauce even more deeply.
20 min
Under an hour
