This Varutharacha Kadala Curry, also known as Kerala-style chickpea curry in roasted coconut gravy, has become one of those dependable recipes I return to again and again. Now this recipe takes some preparation and around 40 minutes to cook. Although the active cook time is just 20 minutes, the steps could take some time which makes it a perfect candidate for meal prep. I usually soak the chickpeas on Saturday morning while cleaning the kitchen or making tea. By Sunday evening, the chickpeas are perfectly soaked and beginning to sprout under a moist cloth in a colander. That tiny extra step makes the curry feel even more nourishing and wholesome.
Varutharacha means – roasted and ground. Coconut, aromatics, and spices dry roasted and ground into a fine paste form the base of this dish. That roasting process with pressure cooking this mix with the chickpeas creates deep layers of flavor, which is why the curry tastes even better the next day, making it an ideal meal-prep candidate. Additionally, the roasted coconut gravy thickens beautifully over time, giving the curry an even richer and more comforting texture after resting.
This curry is deeply comforting with steaming rice, quinoa, or soft chapati. However, our family favorite pairing is always puttu — those soft steamed rice cakes layered with coconut, a beloved Kerala breakfast item. On busy weekdays, we rarely have time for elaborate breakfasts, so the kids often request “breakfast for dinner.” A plate of warm puttu with this flavorful kadala curry instantly feels like home. The mild sweetness of puttu pairs perfectly with the smoky roasted coconut gravy, creating one of those simple meals that feels both nourishing and nostalgic.
If you love cozy comfort food with bold traditional flavors, this Varutharacha Kadala Curry deserves a permanent place in your meals list.
Varutharacha Kadala Curry
Authentic Kerala Varutharacha Kadala Curry made with chickpeas and roasted coconut gravy. Cozy, meal-prep friendly, and perfect with rice or puttu.
Ingredients
Chickpeas
- 2 cups dried chickpeas
- 1½ cups water
- 1/4 tsp turmeric powder
- Salt to taste
Roasted Coconut Paste
- ½ cup grated coconut
- 5 shallots sliced
- 2 garlic cloves
- 1-inch ginger
- 2 tsp coriander seeds
- 5 dried red chilies
- 1 tsp garam masala
- ½ cup water
Tempering
- 2 tsp coconut oil
- 1 tbsp mustard seeds
- 2 dried red chilies
- 1 sprig curry leaves
Garnish
- Coriander leaves
Instructions
- Soak chickpeas overnight. Optionally sprout them for added nutrition. If you cant waut use canned chickpeas. that works well too. if you are suing canned chickpeas jump to step 3.
- Roast coconut, shallots, ginger, and garlic.
- Once the coconut begins turning golden, add coriander seeds, dried red chilies, garam masala. Continue roasting carefully until the coconut becomes deep golden brown and smells intensely nutty and aromatic. Be careful not to burn it because the flavor can quickly turn bitter.
- Blend into a smooth paste.
- In a pressure cooker heat 2 teaspoons of coconut oil or any oil if your choice. Prepare tempering with mustard seeds and curry leaves.
- Add ground paste and simmer.
- Add chickpeas with 1 cup of water and pressure cook for 30 minutes and let the pressure settle naturally.
- Open the pressure cooker and check the consistency of the gravy. if you need add more boiling water to adjust consistency and simmer for 5 more minutes.
- Garnish with coriander leaves and serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 4gSodium: 271mgCarbohydrates: 26gFiber: 12gSugar: 17gProtein: 11g
How This Fits Into Balanced Bites
One thing I focus on with my Balanced Bites meals is creating realistic meals that feel satisfying, nourishing, and easy to maintain during busy weeks.
This Kerala chickpea curry works beautifully because it includes:
- Plant-based protein from black chickpeas
- Fiber-rich carbohydrates that help keep you full longer
- Healthy fats from coconut
- Flavor-packed spices that make healthy eating comforting
- A meal-prep friendly structure that reduces weekday cooking stress
I usually pair this curry with Rice/ rice dish or millet and a simple vegetable side. If i am making puttu to accompany this curry, then i make it with oat flour and carrot. This is an image of the dish with canned chick peas
Balanced Bites Pairings – For a balanced plate, pair it with:
- Stir-fried vegetables
- Cucumber salad
- Steamed greens
- Yogurt or raita if not vegan
This is a proof that balanced eating does not need to feel complicated.
Frequently Asked Questions
- Can I skip sprouting the chickpeas?
Yes. Sprouting is optional.
- Is this curry spicy?
It has moderate heat, but you can easily adjust the spice level.
- What makes Kerala kadala curry different?
The roasted coconut gravy gives it a rich flavour unique to Kerala cuisine.
- Is this recipe good for meal prep?
Yes. It reheats beautifully and tastes even better the next day.
This easy Varutharacha Kadala Curry is exactly the kind of recipe I lean on during busy weeks — comforting, nourishing, flavorful, and mostly hands-free. The pressure cooker handles most of the work, the roasted coconut gravy comes together quickly, and the leftovers make lunches and dinners feel effortless for the next couple of days.
If you try this recipe, I’d love to hear how you served it. Leave a comment below, rate the recipe, and share your own family variations. And if you make it, don’t forget to tag @platefullofyumm on Instagram so I can see your delicious creations.
