Kerala Chickpea Curry & Brown Rice Pathiri Recipe – Authentic Indian Meal

Last Updated on 4 months by Neha Deshmukh

Kerala Chickpea Curry & Brown Rice Pathiri Recipe – Authentic Indian Meal

Hey everyone! Today, I’m so excited to share a truly special meal with you – a comforting and flavourful Kerala Chickpea Curry paired with delicate Brown Rice Pathiri. This isn’t just a recipe; it’s a little piece of my childhood, filled with the aromas and tastes of my grandmother’s kitchen. I first made this myself when I moved away from home, desperately trying to recreate those familiar flavours. It took a few tries, but I think I’ve finally got it just right! Let’s dive in, shall we?

Why You’ll Love This Recipe

This Kerala-style meal is a delightful experience for your taste buds. The chickpea curry (Kadala Curry, as it’s known in Kerala) is rich, subtly spiced, and incredibly satisfying. The brown rice pathiri, a thin, almost crepe-like flatbread, is the perfect accompaniment – light, slightly chewy, and wonderfully fragrant. It’s a complete meal that’s both healthy and delicious. Plus, it’s a fantastic way to explore the unique flavours of South Indian cuisine!

Ingredients

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

For the Brown Rice Pathiri:

• 1 cup brown rice flour (approx. 160g)
• 1.5 cups water (360ml)
• 0.5 tsp salt
• 1 tbsp chopped coriander leaves

For the Kerala Chickpea Curry:

• 1.5 cups black chickpeas (approx. 240g)
• 0.5 cup grated coconut (approx. 50g)
• 0.5 red onion, roughly chopped
• 0.5 inch ginger, roughly chopped
• 1 garlic clove
• 0.5 tsp cumin seeds
• 0.25 tsp fennel seeds
• 0.5 Serrano pepper (or to taste)
• 1 onion, chopped
• 2 garlic cloves, minced
• 0.25 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tbsp oil
• 0.5 tsp salt
• 1.5 cups water (for curry)

Ingredient Notes

Let’s talk ingredients! Using brown rice flour gives the pathiri a lovely nutty flavour and a slightly more wholesome texture. It’s a healthier alternative to white rice flour, and honestly, I think it tastes better.

The Kerala spices like fennel seeds are key to the curry’s unique flavour profile. Don’t skip them! They add a warmth and complexity you won’t find in other chickpea curries.

And speaking of regional significance, Pathiri is a staple in Kerala, often served with curries like this one. Traditionally, it’s made with cooked rice that’s ground into flour, but brown rice flour is a fantastic and readily available substitute.

Step-By-Step Instructions

Let’s make the Brown Rice Pathiri first:

1. Start by roasting the brown rice flour in a dry pan for about 3 minutes. This enhances its flavour.
2. Next, grind the coconut, onion, ginger, garlic, cumin, fennel, and chili with a little water into a smooth paste.
3. Bring 1.5 cups of salted water to a boil. Gradually add the ground coconut paste, stirring constantly.
4. Slowly mix in the roasted rice flour, continuing to stir until a dough forms. Add the coriander and knead well. The dough should be smooth and pliable.
5. Divide the dough into lemon-sized balls (about 13).
6. Roll each ball between plastic sheets into a very thin circle, about 6 inches in diameter.
7. Heat a griddle or flat pan over medium heat. Cook each pathiri for about 1.5 minutes per side, spraying with a little water to prevent it from drying out. They should be lightly golden and slightly puffed up. Set aside and keep warm.

Now, for the Kerala Chickpea Curry:

1. Soak the black chickpeas overnight in plenty of water. This is crucial for tender chickpeas!
2. Pressure cook the soaked chickpeas until they are very tender – about 4-5 whistles in a pressure cooker.
3. While the chickpeas are cooking, dry roast the grated coconut and the chopped onion separately until golden brown.
4. Grind the roasted coconut and onion with the cooked chickpeas and spices into a smooth paste.
5. Heat the oil in a pan. Add the mustard seeds and let them splutter.
6. Add the chopped onion and minced garlic, and sauté until golden brown. Add the Serrano pepper.
7. Add the ground chickpea paste, turmeric powder, and salt.
8. Simmer for about 10 minutes, stirring occasionally, until the curry thickens and the flavours meld together.

Expert Tips

• Don’t overcrowd the pan when cooking the pathiri. Cook them one or two at a time for the best results.
• If the pathiri dough is too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.
• For a richer curry, you can add a splash of coconut milk towards the end of cooking.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Notes: This recipe is gluten-free as long as you ensure your spices are certified gluten-free.
• Spice Level Adjustment: Reduce or omit the Serrano pepper for a milder curry. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. My aunt always adds a few curry leaves for a more festive aroma!

Serving Suggestions

Traditionally, this meal is served hot, with the pathiri arranged around the curry. A side of papadums (crispy lentil wafers) and a simple onion-cucumber raita (yogurt dip) would complete the meal beautifully. My family loves to enjoy it with a cup of hot, sweet chai.

Storage Instructions

Leftover chickpea curry can be stored in an airtight container in the refrigerator for up to 3 days. The pathiri is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day. Reheat gently before serving.

FAQs

Q: What is Pathiri and how is it different from other Indian breads?

A: Pathiri is a thin, almost crepe-like flatbread from Kerala, made from rice flour. It’s different from other Indian breads like roti or naan because it’s unleavened and has a slightly chewy texture.

Q: Can I use a different type of flour for the Pathiri?

A: While brown rice flour is my preference, you can use white rice flour or a blend of rice flours. The texture will be slightly different, but still delicious.

Q: How can I adjust the spice level of the chickpea curry?

A: Easily! Reduce or omit the Serrano pepper. You can also add a pinch of cayenne pepper for extra heat.

Q: Can this chickpea curry be made ahead of time?

A: Absolutely! The curry actually tastes even better the next day as the flavours meld together.

Q: What is the best way to serve this meal traditionally?

A: Serve the hot curry with the pathiri arranged around it. A side of papadums and raita is a lovely addition.

Q: Can I use canned chickpeas instead of dried?

A: Yes, you can! Use about 2 cans (15oz/425g each) of chickpeas, drained and rinsed. You won’t need to pressure cook them, just add them to the curry during the simmering stage.