Kadala Curry Recipe | Kerala Kadala Curry
Kadala Curry is a tasty, flavorful gravy made by cooking black chana along with coconut, onion, tomato, tempered spices and herbs. Kadala Curry is a popular Kerala dish relished as an accompaniment for Puttu and can be had with Aapam, Idiyappam too. Kadala Curry Recipe is explained in this post with step by step pictures and video.
Servings2
Ingredients
- 1 cup black channa
- 1/8 teaspoon turmeric powder
- 2 cups water + water as needed
- salt to taste
To roast and grind
- 1 teaspoon coconut oil
- 1/2 cup coconut tightly packed
- 1 teaspoon fennel seeds
- two 1 inch cinnamon
- 2 cloves
- 4 strands mace
- 1/2 teaspoon whole pepper
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon red chilli powder
- 1.5 teaspoon coriander powder
- 1/4 teaspoon nutmeg grated
To temper:
- 1 teaspoon coconut oil
- 1 teaspoon mustard seeds
- few curry leaves
- 2 small red chillies
- 1/3 cup small onion sliced
Others
- 2 tablespoon coconut oil
- 1 teaspoon garlic finely chopped
- 1/2 teaspoon ginger finely chopped
- 1 green chilli finely chopped
- 1 big onion sliced
- 2 tomatoes finely chopped
Instructions
- Soak 1 cup black channa in water for 8 hours or overnight.
- I usually soak overnight. After 8 hours rinse it well atleast twice.
- Add it to pressure cooker along with 2 cups water, salt and 1/8 teaspoon turmeric powder.
- Pressure cook for 6 whistles or until chana becomes soft. Switch off and let pressure release by itself.
- Open and check by pressing it should be soft and easily mashable. Set it aside.
- To a fry pan add 1 teaspoon coconut oil then add 1/2 cup grated coconut. Start roasting in low flame.
- Roast until reddish brown it will take atleast 7-10 mins. Transfer to a bowl, set it aside.
- Now to the same fry pan add 1 teaspoon fennel seeds, two 1 inch cinnamon, 2 cloves, 4 strands mace and 1/2 teaspoon whole pepper.
- Roast until aromatic and golden.
- Now add 1/4 teaspoon turmeric powder, 1 heaped teaspoon red chilli powder and 1.5 teaspoon coriander powder. Quickly roast it and switch it off.
- Add 1/4 teaspoon grated nutmeg.
- Give a quick mix and remove from flame.
- Transfer to the same bowl and cool down completely.
- Add little water and grind it to a fine paste and set it aside.
- To a claypot add 2 tablespoon coconut oil. Once heated add 1 teaspoon garlic finely chopped, 1/2 teaspoon ginger finely chopped, 1 green chilli finely chopped. Give a quick saute.
- Add 1 sliced big onion along with salt. Saute until golden.
- Add 2 tomatoes finely chopped.
- Saute until tomatoes raw smell leaves and it turns mushy.
- Add the grinded paste along with 1/4 cup rinsed water.
- Give a quick mix and let it cook for 2 mins. We need not cook for long as its precooked.
- Add cooked chana along with cooked water.
- Mix it until well combined and Adjust salt at this stage.
- Let it boil for few mins until oil separates.
- Meanwhile we can prepare the tadka : Heat 2 teaspoon coconut oil - add 1 teaspoon mustard seeds, let it splutter. Add few curry leaves, 2 red chillies and 1/3 cup sliced small onion.
- Fry until onions turn golden. Switch off and remove.
- Add tadka to the boiling curry.
- Give a quick mix and switch off. As its claypot it is still boiling even after switching off.
- The curry tends to thicken with time so switch off accordingly.
- Delicious Kadala Curry is ready.
- Serve Kadala Curry with Puttu or Idiyappam or Aapam.
Video
Notes
- Make sure you dry roast coconut to reddish brown. Also after the spice powders are added quickly roast and switch off as they might get burnt easily.
- You can even replace small onion with big onion while tempering.
- Pressure cook chana until soft depends on the variety of chana.
- You can even saute onion, tomato until mushy and add it to ingredients while grinding to a paste.
- You can even add 1/2 cup coconut milk for great flavour in that case reduce coconut.
Nutrition Facts
Kadala Curry Recipe | Kerala 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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