Kadala Curry Recipe

Name: Kadala Curry
Prep time: 10 min
Cook time: 20 min
Total time: 510 min
Ingredients: 3/4 cup black chana; 5 small onion; 2 medium sized tomatoes (chopped roughly); 1 tsp red chilli powder; 1.5 tsp coriander powder; 1/2 tsp garam masala powder; 1 tsp oil; salt (to taste); 1/2 cup coconut; 2 red chillies; 1 tbsp coriander seeds; 2 tsp oil; 1 tsp mustard seeds; a sprig curry leaves; 5 small onion (optional); 1/2 tsp jeera

August 5, 2013 by Sharmilee J 36 Comments

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Kadala Curry is a tasty, lovely gravy made by cooking kadala (black chana) with tempered spices, onion & tomato. Kadala Curry is a popular Kerala cuisine dish relished as an accompaniment for Puttu and can be had with rice & tiffin as well. Kadala Curry Recipe is explained in this post with step by step pictures.

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Puttu Kadala curry is one of my ever favorite Kerala breakfast recipes. I have already posted a version of kadala curry earlier but my search for a perfect Kerala Kadala Curry recipe which comes close to the one tasted at Alleppey finally ends here.Yes I have tried many versions and when I was on a casual talk with my friend who is from Kerala, she gave me this recipe and it came out pretty close to the one I tasted at Kerala so this is going to be my keeper.

There are certain times in life when silly things rule over you…the same thing happened to me few weeks back…A small issue with the site broke me into pieces….I stressed myself working without sleep,reduced my intakes thinking of the issue all the time…everything else took a backseat…my mind was totally paralysed…….Still the issue has not yet resolved but the incident made me realise nothing is worth it when compared to our health, happiness and family.

I didnt expect someone to fix the issue but that motivation factor, a small pat on the back….a back voice whispering everything is soon going to be ok….even if doesnt dont worry that is not the end at all….those words were much needed at that time and am happy I have few friends who are there for me with me whenever I needed them.
Wish me good luck ya will you?! 🙂 Now lets get on to the recipe.
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Kadala Curry

Prep Time10 mins

Cook Time20 mins

Soaking Time8 hrs

Total Time8 hrs 30 mins

Servings2

AuthorSharmilee J

Ingredients

3/4 cup black chana
5 small onion
2 medium sized tomatoes chopped roughly
1 tsp red chilli powder
1.5 tsp coriander powder
1/2 tsp garam masala powder
1 tsp oil
salt to taste

TO ROAST AND GRIND:

1/2 cup coconut
2 red chillies
1 tbsp coriander seeds

TO TEMPER:

2 tsp oil
1 tsp mustard seeds
a sprig curry leaves
5 small onion optional
1/2 tsp jeera

Instructions

Soak black chana overnight and pressure cook for 6-7 whistles or until soft. Don't drain water, set aside.
In a pressure cooker heat oil add tomatoes and onions, fry till mushy and raw smell of tomatoes leave.
Then add red chilli powder, coriander powder and garam masala powders.
Fry till raw smell of spice powders leave, add required salt then add chana along with water and pressure cook for 1 whistle(this step is purely optional) – but I recommend doing so as it makes the chana soft and blend with the masalas well.
Heat a pan and add the ingredients listed under ‘to roast & grind’.
Roast till nicely browned to a darker shade. Then transfer it to a mixer, add little water and grind to a smooth paste.
Add the paste to the gravy (add water it its too thick)and let it boil for 3mins. Then heat oil in a tadka pan – add the items listed under ‘to temper’ let it splutter. Fry till onions turn golden brown.
Add the tadka to the gravy – I transferred it to the pan at this stage as I needed my pressure cooker for making the puttu :). Adjust salt….
Allow it to boil till the curry thickens to the desired consistency. Switch it off.
Serve Kadala Curry hot with puttu, the best combination or with appams.

Notes

Make sure you dry roast the ingredients listed to nice dark brown.
You can even skip small onion while tempering.
Pressure cooking chana along with the masala gives a great blend and flavour too. But if you don't prefer pressure cooking then allow it to boil for 5mins then go to the next step.
Adding coconut milk at the final stage gives a great flavour.
Instead of garam masala you can even roast and grind whole spices (cinnamon, cloves, cardamom) along with coconut.

Nutrition Facts

Kadala Curry

Amount Per Serving (100 g)

Calories 478 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Sodium 1977mg86%

Potassium 817mg23%

Carbohydrates 72g24%

Fiber 26g108%

Sugar 15g17%

Protein 16g32%

Vitamin A 1873IU37%

Vitamin C 154mg187%

Calcium 230mg23%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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