Wayanad Breakfast | Kadala Curry with Poori is a typical breakfast on the streets and homes of Kerela.
I had a couple of alphabets left from A to Z from our theme the Breakfast on the Streets of India. With the Breakfast theme, it only was natural that I post the pending posts. So for W, it is Wayanad Breakfast.
Wayanad, the green paradise is nestled among the mountains of the Western Ghats, forming the border world of the greener part of Kerala. It is a beautiful hill station that is full of plantations, forests, and wildlife.
I visited this town some five years back and on the way stopped at a small local joint for breakfast. Kadala Curry and Poori were the highlights. What a delicious breakfast it was, the flavors still linger!
What is Kadala?
Kadala is a Malayali word for chickpeas. They can be either black or white chickpeas. Traditionally the curry is made with black chickpeas. These have a nutty flavor and are denser than the white ones. They make a healthy diet option as they are packed with protein and soluble fiber.
Kadala Curry is a protein-rich curry made with black chickpeas. The curry is simmered with onions and tomatoes and tempered in a typical South Indian style with mustard seeds, curry leaves, and whole red chilies.
The curry can be made with coconut or without it. I boiled the chickpeas and simmered them in gravy, just like the North Indian Kaale Chane. The taste differs due to the tempering and the coconut oil, which make a huge difference in flavors. I adapted the recipe from My Kitchen Trials, giving some twists.
The Curry has a nutty flavor and can alternately be made with white chickpeas. This vegan and gluten-free recipe is versatile. It can be served with Puttu, Appam, Dosa, Idiyappam, String Hoppers, Parathas, and Poori.
Ingredients required to make Wayanad Breakfast | Kadala Curry
Black Chickpeas: Black Chickpeas are also popular as Kadala, Desi Channa, Kala Channa, and Bengal Gram. It is available in two varieties, small and big.
Coconut: I like to roast fresh coconut for this curry. You can use coconut milk, fresh or dry coconut, and even skip it completely.
Onion: I have used red onion. If you prefer white, go ahead and use them.
Tomato: Tomato is an optional ingredient. I like to use it as it gives a nice tart flavor.
Spices: I have used basic spices, like turmeric powder, coriander powder, and red chili.
Coconut oil: For tempering the kadala curry use coconut oil as it gives an authentic and unique flavor to the curry.
Tempering Ingredients: Mustard seeds, curry leaves and whole red chilies make the tempering for this curry.
How to make Wayanad Breakfast | Kadala Curry
Wash the chickpeas very well. Now soak them for 6-8 hours. Add enough water for them to swell.
The next day morning, rinse the chickpeas again. Add them to a pressure cooker with enough water and salt to taste. Pressure cook for 5-6 whistles, now cook on a slow flame for 10 minutes. Let the pressure release naturally.
Dry roast the coconut for about two minutes. Remove and keep aside. Heat oil and add the chopped onions. Saute them till they turn pink. Add ginger garlic paste. Cook for a minute or two and add the chopped tomatoes. Cook the tomatoes till mushy.
Now add turmeric powder, coriander powder, chilly powder, and gram masala. Saute again for 3-4 minutes. Remove from the flame, add 3 tbsp water, and let it cool.
Add this mix and the roasted coconut to a grinder and make a smooth paste. Now add the paste to the chickpeas and cook on slow flame for the flavors to infuse. Add water to adjust the consistency of the gravy.
To finish heat a teaspoon of coconut oil. Add the mustard seeds, let them pop add curry leaves and red chilies. Pour it into the prepared kadala curry. Serve with Poori, Puttu, Appam, or Dosa.
Serving Suggestions
The Kadala Curry is a delicious curry and you can serve it with –
Storage Suggestions
Store the curry in the refrigerator for a day.
Freeze in a freezer-safe box for up to 3 months.
Health Benifits of Kadala | Kala Channa
- Cuts Down Cholesterol Level
- Rich in iron
- A Powerhouse of Phytochemicals
- A Good Protein Source
- Aids to Digestion
- Regularizes Blood Sugar
- Stimulates Weight Loss
- Keeps Heart Healthy
- Brings Down Inflammation
Let us check the other breakfasts that I posted in this series :
A -Z Breakfast on Indian Streets
January
Amritsar Breakfast | Chola Poori
Bhavnagar Breakfast | Chana Moth
Chandigarh Breakfast | Matar Paneer Paratha
February
Eklingji Breakfast | Mirchi Vada
Faridabad Breakfast | Katlambe Aloo Chole
March
Ghaziabad Breakfast | Poori Sabzi Halwai Style
Haridwar Breakfast | Chola Aloo Poori Thali
Indore Breakfast | Poha Jalebi
April
Jamnagar Breakfast | Bhareli Poori
Kolkata Breakfast | Pitai Paratha with Ghughni
May
Morbi Breakfast | Poori Shaak Ganthiya
Okha Breakfast | Channa Chevdo
June
Patna Breakfast | Poori Sabzi Thali
Qadirpur Breakfast | Kachori Aloo Sabzi
Rajkot Breakfast | Dal Pakwan Samosa
July
Shimla Breakfast | Aloo Sandwich
Thane Breakfast | Puneri Misal Pav
Ulhasnagar Breakfast | Dal Pakwan Street Style
Valsad Breakfast | Bataka Bhaji Pav
Wayanad Breakfast | Kadala Curry
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
- Blender
Ingredients
- 1 cup Black Chickpea
- 1 large Onion
- 1 Tomato
- 1 teaspoon Ginger
- 2 clove Garlic
- 3 tablespoon Coconut fresh, grated
- 3 tablespoon Coconut Oil or any cooking oil
- 1/4 teaspoon Turmeric Powder
- 3 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilly Powder
- 3 cup Water
- Salt to taste
Tempering
- 1/2 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
- 2 Whole Red Chilly
- 2 tablespoon Oil
Instructions
- Wash the chickpea very well. Now soak it for 6-8 hours. Since it is breakfast, soak overnight. Add enough water for them to swell.
- The next day morning, rinse the chickpeas again. Add them to a pressure cooker with enough water and salt to taste. Pressure cook for 5-6 whistles, then simmer and cook for another 10 minutes. Let the pressure release naturally.
- Dry roast the coconut for about two minutes. Remove and keep aside. Heat oil and add the chopped onions. Saute till pink. Add ginger garlic paste. Cook for a minute or two and add the chopped tomatoes. Cook till mushy.
- Now add turmeric powder, coriander powder, chilly powder, and gram masala. Saute again for 3-4 minutes. Now, remove from the flame, add 3 tbsp water, and let it cool.
- Add this mix and the roasted coconut to a grinder and make a smooth paste. Now add the paste to the chickpeas and cook on slow flame for the flavors to infuse. Add water to adjust the consistency of the gravy.
- To finish heat a teaspoon of coconut oil. Add the mustard seeds, let crackle add curry leaves and red chilies. Add it to the prepared kadala curry. Serve with Poori, Puttu, Appam or Dosa.
Awesome way to make up for the breakfast theme Vaishali. We love kadala curry and enjoy it with puttu and chapatis as well… a lovely read and your pictures are so good….missing Rajani’s posts..must ask her to start again!…
This is a favorite recipe of ours, it pairs well with anything and everything! Thank you for giving the recipe a try .
Thank you Rajani. We loved the curry, the flavours were awesome. Thanks for sharing the recipe.
Kadala curry looks totally tempting Vaishali , we love this curry with roti and rice too. Such a hearty dish to pair with or to eat as such.