Kadala Curry Recipe

Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. There are many ways of making kadala curry recipe but I am sharing three ways, kadala curry with coconut, without coconut and using white chana. Learn how to make this wholesome chana curry for breakfast with step by step pictures and video. Make sure you enjoy with rice, puttu, appam and idiyappam.

Kadala Curry

Kadala curry and Appam, a match made in heaven. Frankly speaking, my mom has never made chana curry when she makes appam. She always make this potato curry and it tasted so amazing with the spongy appam. My mom's appam used to be crispy and spongy at the same time, it soaked up the curry beautifully.

But I always wanted to try the combo appam and kadala curry. And finally i made it yesterday. I should tell you that it tasted so yummy.

About Kadala Curry

Kadala curry is also known as kadala kari or kondakadalai curry which is one of the most popular dish in and around Kerala & other parts of South India. Traditionally it is made with black chana which is also known as kala chana or karuppu kondakadalai. It is known for its health benefits and it has more nutrition than white chickpeas or kabuli chana which is used in the world famous chana masala.

Making a kerala style kadala curry is very simple. You have to plan ahead because black chana or any variety of chickpeas has be to soaked overnight to soften so it cooks faster. I prefer to pressure cook black chana but you can cook them in an open pot which will take long time. You can also use instant pot to cook chana. Cooked kala chana can be made into sundal for a healthy snack.

The curry starts by frying whole spices like fennel seeds, cinnamon, cumin in oil. Saute onions, ginger, garlic, chillies, tomatoes along with spice powders. Cooked chana along with the cooking liquid, ground coconut paste is added to make kadala curry. For getting perfect consistency in the kadala curry, I grind some cooked chana in a blender and add it into the curry to thicken. Temper sliced onions in oil till golden brown and add into the curry for more flavour.

This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too.

In this recipe for kadala curry I have shared three versions of making it. I have shared kadala curry with coconut, without coconut and also a version using white chana.

More Chana | Chickpeas Recipes

Chana Masala

Kala Chana Masala

Chana Palak

Amritsari Chole

Watch Kadala Curry Video

Kadala Curry Ingredients

Black Chana - black chana is also known as kondakadalai, karuppu kadalai. Soak the chana in water 8 to 10 hours. I usually soak them overnight. Once soaked, you can cook them in open pot, pressure cooker or instant pot.

Onions - traditionally onions or peeled sliced shallots is used in this curry. Chop them or slice them thinly and saute them in coconut oil for more flavour.

Tomatoes - chop fresh tomatoes till fine and use in the curry. It adds a tang to the curry.

Spices - add spice powders like chilli powder, coriander powder, turmeric powder. You can use garam masala powder or black pepper powder also.

Whole Spices - fennel seeds, cinnamon, cardamom, cloves adds so much flavour.

Coconut Oil - I suggest you to use coconut oil for making this which gives the authentic aroma.

Ginger & Garlic - freshly ground ginger, garlic is used in the curry.

Coconut - fresh coconut is ground into a paste and used in the curry as thickening and adding flavour.

How to Cook Black Chana

Traditionally it is made with black chana which is also known as kala chana or karuppu kondakadalai. It is known for its health benefits and it has more nutrition than white chickpeas or kabuli chana. But you can use white chana as well.

I have made this kadala curry using black chana, sprouted black chana and white chana as well. I have shared all the three methods to cook these in pressure cooker and instant pot. You can prefer whichever you want.

Cooking Black Chana | Kondakadalai in Pressure Cooker

Wash and Soak chana overnight. Drain the water and take it in a pressure cooker, cover with fresh water. Add little salt and pressure cook for 8 to 10 whistle. Take it off the heat and set aside for the pressure to release completely. Open the cooker and use accordingly.

Cooking Sprouted Chana in Pressure Cooker

For a healthier option you can use sprouted chana in this same recipe. Before making this check out how to make sprouts at home. You can make this with plain soaked channa rather than using sprouted channa as well.

Take sprouted black chana in a pressure cooker and add some salt and cover it with water. Pressure cook it for 7 whistle, simmer it for 10 mins. Switch off the flame and let the steam go all by itself. Now open the cooker and check whether the dal is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.

Cooking White Chana | Chickpeas in Pressure Cooker

If you are using dried chickpeas. Rinse and soak dried chickpeas in water overnight. Strain and take it in a pressure cooker. Cover with water, add in salt to taste. Pressure cook for 6 to 7 whistle. Let the pressure release by itself. Check whether the chickpeas is cooked or not by pressing it together with your fingers. if it easily mash, then chickpeas is cooked.

Cooking Chana in Open Pot

Wash and Soak chana overnight. take the chana in a large pot. Cover it with water. Bring it to a full boil, simmer the flame and cook on medium low heat for 1.30 hours to 2 hours till the chana is cooked. Check whether the chana is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.

Cooking Chana in Instant Pot

Wash and Soak chana overnight. Take this in an instant pot. Cover with water, add salt to taste. Set the mode to pressure cook for 20 minutes. Once the timer is off, let it manually release pressure. Open and use accordingly.

How to Make Kadala Curry (Stepwise Pictures)

Coconut Paste

1)I took some freshly grated coconut, peeled sliced ginger, peeled garlic and fennel seeds in a blender and make it into a fine puree. We will be using this in the curry.

Making Kadala Curry Base

2)Heat coconut oil in a pan. Add in cumin seeds, fennel seeds, cinnamon, cardamom and let them sizzle for few minutes. Add in finely chopped onions and mix well.

3)Add in some salt for the onions to cook faster. Add in freshly ground ginger and garlic paste. Saute ginger garlic paste with onions till raw smell leaves.

4)Add in chopped tomatoes and cook till tomatoes turn mushy. It will take around 4 to 5 minutes for the tomatoes to get soft.

5)Add in chilli powder, coriander powder, turmeric powder, garam masala powder into the onion tomato masala and cook for 2 to 3 minutes.

6)Now the onion tomato masala is ready.

Add in Cooked Chana

7)Now add in the cooked black chana along with the cooking liquid. In this recipe I used sprouted black chana which I cooked in pressure cooker. Check above for the cooking method.

Add in coconut paste into the curry and mix well.

Grinding Chana for Thickening

8)Take some of the cooked chana in a blender. I used approximately 1 cup of the chana. Grind it into a coarse paste. This is used as thickening of the curry.

9)Add the ground chana back into the curry. Add a tsp of sugar (optional), this balance the taste.

10)Mix the curry really well. Add more water if needed, bring it to a full boil.

11)Cover and cook on low heat for 5 to 10 minutes. By this time the mixture will be cooked.

12)Add in chopped coriander leaves and mix well. Thats it kadala curry is ready to serve.

Kadala Curry without Coconut

This version of kadala curry uses no coconut and no tomatoes. Instead it has tamarind pulp for the sour taste. For thickening, I ground cooked chana and used in the curry. This is a much simple version but taste so delicious.

1)Soak chana overnight. Drain and take it in a cooker, cover with water. Add little salt and pressure cook for 5 to 6 whistle. Take it off the heat and set aside for the pressure to release. Open the cooker. Take a ladleful of the chana and puree till smooth.

Heat 3 tbsp coconut oil in a pan. Add in 1 large chopped onions, 2 sprigs curry leaves and 2 chopped green chillies. Saute that till it gets golden brown. Add in 2 tbsp ginger garlic paste and cook few more minutes till raw smell leaves.

2)Add in the cooked black chana along with the cooking water. Add in tamarind water or pulp. Mix well.

3)Add in coriander powder, turmeric powder, garam masala powder, chilli powder and salt. You can add this along with onions and mix well as well.

Bring this to a full boil. Simmer the flame and cook on medium heat for 10 minutes.

4)Add in the ground chana paste and mix well. Boil longer, taste and adjust the seasoning.

5)Once you see a layer of oil on top the curry is cooked. Add a handful of chopped coriander leaves and mix well.

6)Kadala curry without coconut is ready to serve.

7)Serve kadala curry with rice, roti, puttu or idiyappam.

Variations

This curry is made with white chickpeas also known as kabuli chana. This version of kadala curry is made with roasted coconut and spices which are ground to a paste and added to the curry. You don't need tomatoes in this curry, it has freshly roasted spices and coconut masala.

Ingredients Used

• 2 cups Channa / Kabuli Channa / Chickpeas
• Salt to taste

For Roasting & Grinding

• 1 cup Fresh Coconut grated
• 2 tbsp Coriander Seeds
• 4 Dry Red Chilli
• 1 piece Cinnamon
• 2 tsp Fennel seeds
• 1 tsp Oil

For Tempering

• 3 tbsp Coconut oil
• 1 large Onions sliced thinly
• 2 sprig Curry leaves
• 2 slit Green Chilli

How to Make Kadala Curry with white chana

1)Soak channa overnight, take it in a pressure cooker and cook until chana is cooked.

Now let's roast the masala and grind. Heat 1 tsp oil in a kadai. Add in cinnamon, fennel, coriander seeds and dry red chillies. Saute this for couple of mins on low heat. Now add in coconut and roast them till they turn golden. Remove them to a blender and puree them finely.

2)Take the roasted spices and coconut in a blender and make it into a fine paste. This is your masala paste.

3)Now take the cooked channa along with the cooking liquid in the same kadai in which you roasted the spices. Add the ground masala, salt and mix well. Bring this to boil and simmer it for 10 to 15 mins till oil separates.

4)Now make the tempering. Heat some coconut oil in a kadai. Add in sliced onions, curry leaves and green chilli in that and fry till golden.

5)Pour this over the cooked chana curry and mix well.

6)Chana curry is ready to serve.

Instant Pot Kadala Curry

Kadala curry or any curries can be made in an instant pot easily. Here are the methods to make.

Cooking black chana in an Instant pot

Wash and Soak chana overnight. Take this in an instant pot. Cover with water, add salt to taste. Set the mode to pressure cook for 20 minutes. Once the timer is off, let it manually release pressure. Now open the instant pot and check whether the chana is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.

Grinding

Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.

Making Kadala Curry

Set instant pot to saute mode. Add oil and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes.  Add in tomatoes and cook till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.

Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. cover the instant pot with a lid and set mode to boil. Cook for 4 to 5 minutes. Add in coriander leaves and mix well. Serve.

Expert Tips

• Use coconut oil in this dish for better flavour.
• You can use white chana instead of black chana.
• This entire dish can be made in an instant pot, check below. 
• Peeled sliced shallots can be used instead of onions for flavour.
• Be generous with curry leaves which adds so much flavour. 

Storage & Serving

Kadala curry can be made and stored in fridge upto 2 days. Reheat in microwave or stove top when needed. 

This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too.

More Serving Ideas

Ragi puttu, Wheat Puttu, Rava Puttu & Bread Puttu.

Ragi Idiyappam, Wheat Idiyappam & Thinai Idiyappam.

Serve with Matta Rice.

Recipes Using Chickpeas

📖 Recipe Card

Kadala Curry | Kerala Kadala Curry Recipe | Kadala Curry for Puttu & Appam

Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. There are many ways of making kadala curry recipe but I am sharing three ways, kadala curry with coconut, without coconut and using white chana. Learn how to make this wholesome chana curry for breakfast with step by step pictures and video. Make sure you enjoy with rice, puttu, appam and idiyappam.

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 493kcal

Author: Aarthi

Equipment

• Pressure cooker
• Cooking pot
• Blender

Ingredients

Kadala Curry (with coconut)

For Cooking Chickpeas

• ▢ 2 cups Black Chana Sproutes
• ▢ 4 cups Water
• ▢ Salt to taste

For Tempering

• ▢ 3 tbsp Coconut Oil
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Fennel seeds
• ▢ 1 piece Cinnamon
• ▢ 2 no Cardamom

For Making masala

• ▢ 1 large Onions chopped finely
• ▢ 2 large Tomatoes chopped finely
• ▢ 1 tbsp Kashmiri Chilli Powder
• ▢ 2 tbsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 2 tsp Garam Masala Powder
• ▢ Salt to taste
• ▢ 1 tsp Sugar
• ▢ 3 tbsp Coriander Leaves finely chopped

For Grinding

• ▢ 1 cup Fresh Coconut grated
• ▢ 5 no Garlic
• ▢ 1 inch Ginger
• ▢ 2 tsp Fennel Seeds

Kadala Curry (without coconut)

• ▢ 2 cups Black Chana
• ▢ 3 tbsp Coconut Oil
• ▢ 1 large Onion chopped finely
• ▢ 2 sprigs Curry Leaves
• ▢ 2 Green Chillies chopped finely
• ▢ 2 tbsp Ginger Garlic Paste
• ▢ 1 tbsp Tamarind pulp
• ▢ 1 tsp Chilli Powder
• ▢ 1 tbsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Garam masala powder
• ▢ Salt to taste
• ▢ 4 tbsp Coriander leaves finely chopped

Instructions

Kadala Curry (with coconut)

• ▢
  Take sprouted black chana in a pressure cooker and add some salt and cover it with water. Pressure cook it for 7 whistle, simmer it for 10 mins. Switch off the flame and let the steam go all by itself. Now open the cooker and check whether the dal is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.
• ▢
  Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.
• ▢
  Heat oil in a kadai and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes. Add in tomatoes and cook covered till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.
• ▢
  Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. Cover the kadai and simmer it for 10 to 15 mins till oil separates. Add in coriander leaves and mix well. Serve.

Kadala Curry (without coconut)

• ▢
  Wash and Soak chana overnight. Drain the water and take it in a pressure cooker, cover with fresh water. Add little salt and pressure cook for 8 to 10 whistle. Take it off the heat and set aside for the pressure to release completely. Open the cooker and use accordingly. Take a ladleful of the chana and puree till smooth.

Heat oil in a pan. Add in onions, curry leaves and chillies, fry till golden brown. Add in ginger garlic paste and saute for 2 minutes. Add in the cooked chana along with the water, tamarind, pureed chana and mix well. Add in spice powders and salt and mix well. Cover and simmer for 10 to 15 mins till oil floats on top. Now add in coriander leaves and mix well. Serve.

Video

Notes

• Use coconut oil in this dish for better flavour.
• You can use white chana instead of black chana.
• This entire dish can be made in an instant pot, check below. 
• Peeled sliced shallots can be used instead of onions for flavour.
• Be generous with curry leaves which adds so much flavour. 

Storage & Serving

Kadala curry can be made and stored in fridge upto 2 days. Reheat in microwave or stove top when needed. 

This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too.

Instant Pot Kadala Curry

Wash and Soak chana overnight. Take this in an instant pot. Cover with water, add salt to taste. Set the mode to pressure cook for 20 minutes. Once the timer is off, let it manually release pressure. Now open the instant pot and check whether the chana is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.

Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.

Set instant pot to saute mode. Add oil and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes.  Add in tomatoes and cook till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.

Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. cover the instant pot with a lid and set mode to boil. Cook for 4 to 5 minutes. Add in coriander leaves and mix well. Serve.

Nutrition

Serving: 1servings | Calories: 493kcal | Carbohydrates: 66g | Protein: 17g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 1012mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1076IU | Vitamin C: 25mg | Calcium: 236mg | Iron: 6mg

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