Kootu Curry
South Indian
Intermediate
Main Course
Black Chickpea & Yam Coconut Curry - Traditional Kerala Kadala Recipe
Black Chickpea & Yam Coconut Curry
45 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Veg
Diet
This Kerala-style Kadala–Chena–Kaya Curry is a traditional, homely dish made by combining black chickpeas, elephant foot yam, and raw banana simmered in a rustic coconut-cumin paste. What makes this curry truly special is the golden-roasted coconut tempering, which adds a nutty aroma, crunch, and a depth of flavour unique to Kerala cuisine. The mixture of textures—soft chickpeas, tender vegetables, and crispy coconut—creates a wholesome, nourishing curry that pairs beautifully with steamed rice, puttu, or chapati. Rich in proteins, fibre, and natural earthiness, this dish reflects the soul of coastal cooking and the comfort of everyday Kerala meals.
Ingredients
UNITSIngredients
The Base :
1 cup (soaked)Black Chickpeas (Kadala/Kala Chana)
1 cup, cutElephant Foot Yam (Suvarnagadde/Chena)
1 cup, cutRaw Banana/Plantain (Balekayi/Kaya)
As needed Water, for boiling and pressure cooking
½ tspTurmeric Powder
1 tspRed Chilli Powder (adjust to taste)
to tasteSalt
The Coconut Paste (Ground mixture):
½ cupFresh Grated Coconut
1 tspCumin Seeds (Jeera)
The Tempering (The Soul of the dish):
2 tbspCoconut Oil
1 tspMustard Seeds
1 tspUrad Dal (Split Black Gram)
½ tspCumin Seeds
2-3, brokenDried Red Chillies
1 sprigCurry Leaves
½ to ¾ cupFresh Grated Coconut (for Roasting)
Soft Idiyappam Recipe: Traditional South Indian Breakfast Delight
Idiyappam, also called string hoppers, is a light and healthy South Indian breakfast made from rice flour. The thin noodles are soft, non-sticky, and steamed to perfection. A staple in Kerala households, Idiyappam is usually served with vegetable stew, kurma, or sweetened coconut milk, making it both versatile and satisfying.23 minsintermediateUlavacharu Biryani: A Horse Gram Feast You’ll Make on Repeat
A hidden treasure of Andhra cuisine is Ulavacharu Biryani, which layers a tangy, earthy rasam made from horse gram (ulavalu) as its foundation. The slow‑cooked rice takes on the rich, smoky flavours of the horse gram and spices, while a variety of colourful veggies provide texture and brightness. Anyone looking for a protein‑rich and healthier biryani instead of the typical heavy ones must try this recipe.65 minsintermediateBadam Halwa Recipe
Badam Halwa, or Almond Halwa, is a rich and indulgent sweet from Indian cuisine, rooted in the traditional regional recipes of South India. Made with ground almonds, sugar, and ghee, it’s slow-cooked to a thick, glossy, and smooth consistency. A hint of saffron adds a fragrant aroma, elevating the dish even further. While it tastes luxurious, the recipe is simple and only requires a short ingredients list. This melt-in-the-mouth halwa is perfect for festivals, special occasions, or whenever you want to treat yourself.57 minsintermediate
Step 1
Pressure Cook the Chickpeas
00:09
Step 2
Make the coconut paste
00:20
Step 3
Cook the vegetables
00:25
Step 4
Cook veggies with black chickpeas
00:32
Share
Save for later
Veg
Mango Coconut Curry Soup
60mins
|Easy
Share
Save for later
Vegan
Harissa Chickpea Stew with Eggplant and Millet
25mins
|Intermediate
Share
Save for later
Veg
Malabar Paratha | Kerala Parotta Recipe
50mins
|Intermediate
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
