Black Chickpea & Yam Coconut Curry
- Traditional Kerala Kadala Recipe

Name: ~Black Chickpea & Yam Coconut Curry~ - Traditional Kerala Kadala Recipe
Total time: 45 min
Yield: 1
Cuisine: South Indian
Ingredients: The Base :; 1 cup (soaked) Black Chickpeas (Kadala/Kala Chana); 1 cup, cut Elephant Foot Yam (Suvarnagadde/Chena); 1 cup, cut Raw Banana/Plantain (Balekayi/Kaya); As needed Water, for boiling and pressure cooking; ½ tsp Turmeric Powder; 1 tsp Red Chilli Powder (adjust to taste); to taste Salt; The Coconut Paste (Ground mixture):; ½ cup Fresh Grated Coconut; 1 tsp Cumin Seeds (Jeera); The Tempering (The Soul of the dish):; 2 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal (Split Black Gram); ½ tsp Cumin Seeds; 2-3, broken Dried Red Chillies; 1 sprig Curry Leaves; ½ to ¾ cup Fresh Grated Coconut (for Roasting)

45 mins

Cooking Time

Intermediate

Difficulty

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.