How to make Kerala Kadala Curry In Instant Pot
Instant Pot Kerala Kadala Curry is a quick, one-pot version of the popular Kerala recipe. This Brown Chickpeas Coconut Gravy is usually served with Puttu or Appam. With Instant Pot, you can make this flavourful curry in 30 minutes. Let's see how to make Kerala Kadala curry in Instant Pot!
Equipment
- Instant Pot
Ingredients
- 1 /2 cup Brown Chana / Brown Chickpeas
- 10 Shallots Can use 1 medium onion in its place
- 1 cup Water
- 4 tbsp Coconut Fresh or Frozen
- 1 tbsp Coriander Leaves To Garnish
For making Curry Paste
- 2 Tomatoes Medium Size
- 3 cloves Garlic
- 1 inch Ginger
- 1 Clove
- 1 Cardamom
- 1 Cinnamon
- 1 tsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- Salt to taste
- 1 & 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
For tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Red Chilli
- Curry Leaves Few
- Asafoetida a Pinch
- 1 Green Chilli Slit
Instructions
- Soak chana (brown chickpeas) overnight or for at least 8 hours.
- In a mixer jar, add the Ingredients under "Curry Paste". Without adding any water, make a smooth paste and keep it aside.
- Press SAUTE mode on Instant Pot. Once hot, roast fresh coconut for a minute. Roast on low heat and ensure it doesn't burn. Switch off. Once cooled to room temperature, make a smooth paste by adding little water to it.
- Again, press SAUTE mode on Instant Pot. Add coconut oil to the POT. Once POT is hot, add onions and saute until onions turn light brown. I have used shallots ( Indian small onions). You can use regular onion as well.
- Now, add the curry paste and cook for a couple of minutes.
- Drain the water from the chickpeas and add it to the pot. Give a mix. Add 1 cup water. Check for salt & spices. Adjust if needed.
- Close the pot with the lid. PRESSURE COOK for 30 minutes on high.
- Release pressure NATURALLY.
- Once the pressure has released naturally, add the ground coconut paste and cook on SAUTE mode for 5 minutes. Cook till you reach the desired consistency. If you want the curry to be runnier, add more water. If you want the curry to be thicker, let it be on saute mode for few more minutes till the water reduces.
- In a pan, add some coconut oil. Once hot, add mustard seeds, red chilli, green chilli ,curry leaves, asafoetida. Once mustard splutters, switch off. Add the tempering to the cooked curry. Garnish with coriander leaves. Serve hot.
Notes
Adjust spice to your taste. This curry is medium spicy only.
The main flavour comes from the tempering. So, do not skip it. If you don't have coconut oil, use your choice of oil.
Authentic Kerala Kadala Curry is made with brown chickpeas only. If you use white chickpeas the taste will still be good. But the texture will change. If you are running short of fresh coconut, use dry coconut or coconut milk.
Traditional Kadala Curry is a bit runny. Adjust consistency to suit your taste. To make the gravy thicker and creamier, once the chickpeas is cooked, take a ladle full. Bring it to a fine paste and add it back to the curry.
Tried this recipe?Let us know how it was!