Kerala Kadala Curry Recipe. Recipe for easy kadala curry recipe made with black chana. Perfect side dish for puttu or appam. Recipe with step by step pictures and video.
This is a very easy recipe for Kerala style Kadala Curry. We love puttu at home. I do not have my puttu kutty for making puttu here in Hong Kong. But I make kadala curry often and I serve it with idli , chapati or even dosa . It goes perfectly well. Here is how to make Kerala style kadala curry. This is how we make at home. Here is how to do kadala curry.
Here is the video for making Kerala kadala curry Recipe
Here is how to do Kerala kadala curry Recipe Soak the black chana / kala chana over night in water. If you are in a hurry, at least try to soak it for a minimum of 4-6 hours.
Now, we shall do some prep work for making Kerala kadala curry Recipe. We will make a paste for the kadala curry. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
Take a pressure cooker (I used a 3 liter pressure cooker) and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame . After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside. Note: Many people have asked me if the onions and the spices will be raw. The answer is a definite NO. Since we are cooking for 30 minutes, the onions would be nicely cooked and so will be the spices.
Take a pan and saute the fresh shredded coconut in a teaspoon of oil on a low flame for 5 minutes until slightly golden.
Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the kadala curry. If the curry is very thick, dilute the curry with half a cup of water.
Simmer the kadala curry for a couple of minutes. Remove from heat.
Tempering: Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds crackle. Add it to the curry.
Serve kadala curry with puttu, idli , chapati or even dosa .
Masala Paste for making Kerala Kadala Curry
- 2 ripe tomatoes (about 200 grams )
- 6 cloves garlic
- 1 inch piece ginger
- 1 clove
- 1 cardamom
- 1 teaspoon fennel seeds
Other Ingredients for Kerala Kadala Curry
- 1/2 cup black chana / kala chana
- 2 onions, sliced (about half cup)
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander powder
Coconut Paste for making Kerala Kadala Curry
- 1/3 cup fresh coconut
- 1 teaspoon coconut oil
Tempering Kerala Kadala Curry
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
Here is how to make Kerala Kadala Curry Recipe
- Soak the black chana / kala chana over night in water.
- Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
- Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
- Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
- Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
- Simmer the curry for a couple of minutes. Remove from heat.
- Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.
Notes
If you want a spicy kadala curry, you can add some slit green chillies while cooking the kadala / chana.
Coconut oil is preferred for making kadala curry. If you do not want to use coconut oil, you can substitute it with any vegetable oil.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Kerala
Masala Paste for making Kerala Kadala Curry
- 2 ripe tomatoes (about 200 grams )
- 6 cloves garlic
- 1 inch piece ginger
- 1 clove
- 1 cardamom
- 1 teaspoon fennel seeds
Other Ingredients for Kerala Kadala Curry
- 1/2 cup black chana / kala chana
- 2 onions, sliced (about half cup)
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander powder
Coconut Paste for making Kerala Kadala Curry
- 1/3 cup fresh coconut
- 1 teaspoon coconut oil
Tempering Kerala Kadala Curry
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
Here is how to make Kerala Kadala Curry Recipe
- Soak the black chana / kala chana over night in water.
- Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
- Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
- Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
- Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
- Simmer the curry for a couple of minutes. Remove from heat.
- Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.
Notes
If you want a spicy kadala curry, you can add some slit green chillies while cooking the kadala / chana.
Coconut oil is preferred for making kadala curry. If you do not want to use coconut oil, you can substitute it with any vegetable oil.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Kerala
Find it online : https://www.kannammacooks.com/kerala-kadala-curry-kadala-curry/
This is one of my go-to easy breakfast recipes that we make very often at home. I always make extra chapati’s and I am the happiest person to have leftover chapatis after dinner on the table. Wrap the leftover chapatis in an aluminium foil and leave it in the kitchen at room temperature. I never refrigerate the leftover chapatis. Use the chapatis the next day for making scrambled chapati upma. There are a lot of ingredients you can add to the upma. I have kept it really simple as this is how I do at home. I do not have a lot of time in the mornings, so I like to keep it as simple as possible. I add a couple of eggs to the upma. If you do not want to add eggs, you can add shredded paneer or tofu.
Cut the chapati into small bits. Set aside.
Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt at this stage. Do not add a lot of salt. Remember that the chapati is already salted. Saute till the onions are soft.
Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately. The eggs will coat the chapati better if added simultaneously.
Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.
- 8 Chapati / Roti
- 2 teaspoon peanut oil / vegetable oil
- 2 onions, chopped
- 3 green chillies, chopped
- 1 sprig curry leaves
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon black pepper powder
- 4 sprigs coriander leaves, finely chopped
- Cut the chapati into bits. Set aside.
- Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt. Saute till the onions are soft.
- Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately.
- Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
