Kadala Curry is a traditional dish from Kerala made with black chickpeas simmered in a spicy coconut based gravy.
When you think of a comforting Kerala-style breakfast, the classic combination of of Puttu and Kadala Curry instantly comes to mind. Kadala Curry is a spicy coconut based black chana curry . The robust flavors of roasted spices, coconut, and curry leaves make this dish delicious and wholesome.
Rich in protein and nutrients, Kadala Curry is not only tasty but also nourishing. While it is most popularly paired with puttu, it also tastes amazing with appam, idiyappam, dosa, chapati, or even plain steamed rice.
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Step-wise recipe with pictures
Wash and soak the black chana for 7–8 hours. Drain.
Transfer to a pressure cooker with 1 tsp turmeric powder, salt, and 3 cups water. Cook for 5–6 whistles. Let the pressure release naturally. Retain the cooked water for later use.
Heat ½ tsp coconut oil in a pan. Add cinnamon, cardamoms, cloves, and peppercorns. Sauté briefly.Add fennel seeds and coriander seeds. Roast for a few seconds.
Add the roughly chopped onion and sauté until soft.
Add grated coconut, curry leaves, and dry red chillies. Roast for a minute. Let the mixture cool completely.
Grind to a smooth paste with 2 tbsp of boiled chana. Set aside.
Heat 1 tsp coconut oil in a pan. Add mustard seeds and let them crackle. Add curry leaves, garlic, ginger, and hing. Sauté for a few seconds.
Add finely chopped onion and fry until golden brown.
Add green chillies and chopped tomato. Cook until tomatoes turn soft and mushy.
Add the ground masala paste. Cook on low flame for 3–4 minutes, stirring well.
Add the boiled chana and reserved cooking liquid as needed to adjust consistency. Check seasoning and simmer for a few minutes.
Serve hot with Puttu, Appam, Idiyappam, Dosa, or Rice.
Recipe Card
Kadala Curry | Kerala style Black Chickpeas Curry | Chana Curry
Ingredients
- 1 cup black chanas
- 1 tsp turmeric powder
- 1 ½ tsp coconut oil
- 1 inch cinnamon
- 2 cardamoms
- 4 to 5 cloves
- ¼ tsp peppercorns
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- 1 onion, roughly chopped
- 1 onion, finely chopped
- 1/3 cup grated, fresh coconut
- 2 sprigs of curry leaves
- 4 to 5 dry red chillies
- 1 tsp mustard seeds
- 4 to 5 cloves of garlic, chopped
- 1 inch ginger, chopped
- ¼ tsp asafoetida (hing)
- 2 green chillies, chopped
- 1 tomato, chopped
- salt to taste
Instructions
- Wash and soak the black chana for 7–8 hours. Drain.
- Transfer to a pressure cooker with 1 tsp turmeric powder,salt, and 3 cups water. Cook for 5–6 whistles.
- Let the pressure releasenaturally. Retain the cooked water for later use.
- Heat ½ tsp coconut oil in a pan. Add cinnamon, cardamoms, cloves, and peppercorns. Sauté briefly.
- Add fennel seeds and coriander seeds. Roast for a few seconds.
- Add the roughly chopped onion and sauté until soft.
- Add grated coconut, curry leaves, and dry red chillies. Roast for a minute. Let the mixture cool completely.
- Grind to asmooth paste with 2 tbsp of boiled chana. Set aside.
- Heat 1 tsp coconut oil in a pan. Add mustard seeds and let them crackle. Add curry leaves, garlic, ginger,and hing. Sauté for a few seconds.
- Add finely chopped onion and fry until golden brown.
- Add green chillies and chopped tomato. Cook until tomatoes turn soft and mushy. Add the ground masala paste.
- Cook on low flame for 3–4 minutes,stirring well.
- Add the boiled chana and reserved cooking liquid as needed to adjust consistency.
- Check seasoning and simmer for a few minutes
- Serve hot withPuttu, Appam, Idiyappam, Dosa, or Rice.
Recipe Video
More recipes from Kerala
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Parippu Curry
Appam
Kerala Chicken Curry
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Mixed Veg Thoran
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