Kerala Kadala Curry Recipe, Easy Kadala Curry

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.

Soak the black chana / kala chana over night in water.

Now, some prep work. 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.

Take a pan and saute fresh 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 curry.

Simmer the 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 pop. Add it to the curry.

Serve kadala curry with puttu, idli, chapati or even dosa.

Kerala Kadala Curry Recipe, Easy Kadala Curry

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Recipe for Kerala Style Kadala Curry. Perfect side dish for puttu or chapati. Made with kala channa.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 6 servings

Ingredients

For Masala Paste

• 2 ripe tomatoes
• 6 cloves garlic
• 1 inch piece ginger
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds

Other Ingredients

• ½ cup black chana / kala chana
• 2 onions, sliced
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoon coriander powder

For Coconut Paste

• ⅓ cup fresh coconut
• 1 teaspoon coconut oil

For Tempering

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies

Instructions

1. Soak the black chana / kala chana over night in water.
2. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
3. 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.
4. Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
5. Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
6. Simmer the curry for a couple of minutes. Remove from heat.
7. 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.

3.5.3208

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