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)
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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
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