Kadala curry or kala channa curry is a curry made with black chickpeas (which can be substituted with white), fresh roasted masalas, and a generous splash of coconut milk. Reminiscent of Kerala, a popular coastal destination of India, kadala curry and puttu (a steamed flour dish) is a breakfast staple of the region.  A dinner favorite at my place, this curry shines through when eaten with flaky bread like the Kerala Parotta.

Kerala Kadala Curry, chickpeas in coconut milk curry

While beach food reminds most of you of crabs, fish and lobster, for a vegetarian like me, the beach screams coconut! Well, most beaches I visited in my childhood were lined with coconut trees and the local cuisine made use of the fresh abundance in the most delectable recipes and one of them was of course, Kadala Curry. The nutty flavor and the subtle sweetness works great against the spices of this curry and add black chickpeas into the mix……. A ha… Pure delight!

Kerala Kadala Curry, chickpeas in coconut milk curry

While I can speak a lot about the food on my plate, I wanted to talk about something else for a change today. I recently received this bag to review, a lunch bag. Click here for more information.

Freshy Bag


Called the “FRESHY BAG”, this is one of the best lunch bags that I have used. What did I like about this bag? I pack lunch for my husband every day of the week (well, most days :P) and the lunch includes a variety of things ranging from curry, roti, and rice to sandwiches, salads and everything else under the sun. The bag has managed to impress me so far.

  • The material of construction is sturdy not cheap like most on the market.
  • The construction itself is quite classy and neat, thus not rendering my husband, a working professional to a schoolkid!
  • The CURRY DOES NOT SPILL! I cannot stress the importance of this point enough because if you are an Asian who cannot survive without curry, you can understand how critical it is to find a lunch bag for it! 😀
  • If you carry lunch in your backpack like my husband does, your backpack does not look like a bulky sack with the Freshy Bag in it.

So, starting from a Pilaf to sandwiches and then, this Kadala curry, I have been using Freshy Bag over a month now and am pleased to inform that this lunch bag takes the prize!

PS: This is not a sponsored post. The opinions in the review are my own and have been provided of my own accord.
Kerala Kadala Curry, chickpeas in coconut milk curry

For now, check out the Freshy bag and the recipe for:

Kadala Curry


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 3



    For the Curry
  • 2 cups cooked chickpeas (Dries black chickpeas are soaked in water for at least 7 hours and cooked till soft)
  • 1/2 cup of chopped onions
  • 1 cup of chopped tomatoes
  • 3 tbsp oil
  • 5-7 curry leaves
  • 1/4 tsp mustard seeds
  • 1/2 cup coconut milk
  • Salt to season
  • For the masala paste:
  • 1/2 cup sliced onion
  • 1/4 cup shredded coconut
  • 1 tbsp oil
  • 8-10 red chilies
  • 5-7 whole pepper corns
  • 2 inches cinnamon stick
  • 1/2 star anise


  1. Except for the onions, oil and coconut, add all the other ingredients listed under the masala paste onto a hot pan and dry roast them for 2-3 minutes on medium high heat.
  2. Transfer them onto a plate and set aside.
  3. Now, add a tbsp. oil into the same pan and add the sliced onions and sauté them for a min until they turn translucent.
  4. Add the shredded coconut, mix well, and add the dry roasted ingredients. Mix well and sauté for another minute before you transfer them to a plate. Let it cool down.
  5. Meanwhile, add 3 tbsp oil into a deep pan. Once the oil is hot, add the mustard seeds and curry leaves.
  6. Add the chopped onions and sauté for a minute until they turn translucent.
  7. Now add the tomatoes and cook on medium high heat.
  8. While the tomatoes are cooking, blend the roasted masala ingredients to a smooth paste using small quantities of water.
  9. Add the masala paste and salt into the pan in which the tomatoes and onions are cooking away.
  10. Now stir and cook until the masala loses its raw smell and begins to separate from the oil. This usually takes somewhere between 3-5 minutes on medium high heat.
  11. Add the cooked chickpeas in small batches into the pan. While adding a batch, crush a few with your hand or the spoon. Doing this enhances the flavor of any lentil/pulses curry.
  12. Stir in each small batch of chickpeas well into the curry before you add the next.
  13. Once you are done adding the chickpeas, cook for a minute. Turn the heat down all the way and add in the coconut milk.
  14. Mix well. Heat for a minute and the curry is read to be served.

My Take:

You can use white chickpeas in place of the black ones. However, I like the distinct flavor of the black chickpeas in this curry.

Low fat coconut milk can be used to substitute thick coconut milk.

Yummily Yours'



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