Authentic White Chickpea Curry Recipe – Kerala Vella Kadala

Last Updated on 4 months by Neha Deshmukh

Authentic White Chickpea Curry Recipe – Kerala Vella Kadala

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Kerala Vella Kadala Curry. This isn’t just a curry; it’s a taste of my childhood, filled with the warmth of family gatherings and the fragrant spices of Kerala. I first learned to make this from my grandmother, and it’s a dish I’ve been perfecting ever since. It’s comforting, flavorful, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This Vella Kadala (white chickpea) curry is a true gem of Kerala cuisine. It’s a wonderfully flavorful and hearty dish that’s perfect for a weeknight dinner or a special occasion. The creamy texture, combined with the aromatic spices, is simply divine. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs. You’ll love how easily the flavors come together!

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 1 cup Vella Kadala (White Chana/Dried Chickpeas) – about 200g
• 3 medium Onion (chopped)
• 2.5 tsp Chopped ginger & garlic (each)
• 2.5 tsp Chilli powder
• 2.5 – 3 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Garam masala
• 0.25 tsp Fennel powder
• 1 cup Thin coconut milk (optional) – about 240ml
• Salt – to taste
• 0.5 – 1 tsp Mustard seeds
• 5-6 Small onion/Shallots (sliced)
• Curry Leaves – a handful
• Coconut oil – 2-3 tbsp

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Vella Kadala (White Chana/Dried Chickpeas) – Regional Significance & Soaking
Vella Kadala, or white chickpeas, are a staple in Kerala. They have a slightly nutty flavor and a wonderfully creamy texture when cooked. Soaking them overnight is crucial – it reduces cooking time and makes them easier to digest. Don’t skip this step!

Onions – Type & Flavor Profile
I prefer using red onions for this curry, as they have a slightly sweeter flavor that complements the spices beautifully. But yellow onions work just fine too!

Ginger & Garlic – Freshness is Key
Freshly grated or minced ginger and garlic are a must. The pre-made pastes just don’t have the same vibrant flavor. Trust me on this one.

Spice Blend – Exploring Kerala Flavors (Chilli Powder, Coriander Powder, Turmeric, Garam Masala, Fennel Powder)
The spice blend is where the magic happens! Kerala cuisine is known for its aromatic spices. Fennel powder adds a unique sweetness, while garam masala provides warmth. Adjust the chilli powder to your spice preference.

Coconut Milk – Traditional Use & Variations
Thin coconut milk adds a lovely richness to the curry. If you don’t have it, you can use water, but the coconut milk really elevates the flavor. You can also use full-fat coconut milk for an even richer curry.

Coconut Oil – The Essence of Kerala Cuisine
Coconut oil is the cooking oil in Kerala. It imparts a distinct flavor that’s essential to the authentic taste of this curry. Don’t substitute with another oil if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Chickpeas: Start by soaking the Vella Kadala overnight. The next day, drain and rinse them well. Add them to a pressure cooker with enough water to cover them by about 2 inches, and a pinch of salt. Pressure cook for 8-10 whistles, then let the pressure release naturally.
2. Prepare the Base: While the chickpeas are cooking, let’s get started on the masala. Mash about 1/4 cup of the cooked chickpeas with 2-3 tablespoons of the cooking stock. This will help thicken the gravy later.
3. Spice It Up: In a blender, combine the ginger, garlic, chilli powder, coriander powder, turmeric powder, garam masala, and fennel powder with about 3 tablespoons of water. Blend into a smooth paste.
4. Sauté the Aromatics: Heat coconut oil in a large pot or deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown and beautifully caramelized. This takes patience, but it’s worth it!
5. Cook the Masala: Add the spice paste to the browned onions and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the spices!
6. Combine & Simmer: Mix in the mashed chickpeas and the reserved chickpea stock. Add the remaining whole chickpeas and simmer, covered, for 7-8 minutes, allowing the flavors to meld.
7. Add Coconut Milk & Finish: Add the thin coconut milk (or water) and simmer for another 5-7 minutes, stirring occasionally. Adjust the salt to your liking.
8. Temper & Serve: In a small pan, heat a little coconut oil. Add the mustard seeds and let them splutter. Add the sliced shallots and curry leaves and sauté until the shallots are golden brown. Pour this tempering over the curry. Let the curry rest for 20-25 minutes before serving – this allows the gravy to thicken beautifully.

Expert Tips

• Don’t rush the onion browning! This is where a lot of the flavor comes from.
• Taste as you go. Adjust the spices to your preference.
• The resting period is key. It really does make a difference in the texture of the gravy.

Variations

• Vegan Adaptation: This recipe is already vegan! Just ensure your coconut milk is plant-based.
• Gluten-Free Confirmation: Naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce the chilli powder for a milder curry, or add more for a spicier kick. My family loves it with an extra pinch of cayenne pepper!
• Festival Adaptations (Onam, Vishu): This curry is often served as part of the elaborate Onam and Vishu feasts in Kerala.

Serving Suggestions

Serve this Vella Kadala curry hot with steamed rice, appam (Kerala pancakes), or roti. A side of papadums and a simple vegetable thoran (stir-fry) completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage.

FAQs

What is Vella Kadala and where can I find it?
Vella Kadala are white chickpeas, commonly used in Kerala cuisine. You can find them at Indian grocery stores or online.

Can I use canned chickpeas instead of dried? What adjustments should I make?
Yes, you can! Drain and rinse a 15-ounce can of chickpeas. Reduce the cooking time to just simmering them in the gravy for about 5 minutes, as they are already cooked.

What is the best way to adjust the spice level in this curry?
Start with less chilli powder and add more to taste. You can also add a pinch of sugar to balance the heat.

How can I make the curry thicker/thinner?
For a thicker curry, mash more chickpeas or simmer for a longer time. For a thinner curry, add more water or coconut milk.

Can this curry be made ahead of time? How does it affect the flavor?
Absolutely! Making it a day ahead allows the flavors to meld beautifully. It actually tastes even better the next day.

What is the significance of using coconut oil in Kerala cuisine?
Coconut oil is deeply ingrained in Kerala’s culinary tradition. It imparts a unique aroma and flavor that’s characteristic of the region’s dishes.