Kadala Curry for Puttu - Puttu Kadala Curry Recipe with step wise pictures. Healthy whole some chana curry which taste amazing with rice, puttu, appam and idiyappam. Serve it for breakfast and you will love it.
Kadala Curry Recipe
Healthy whole some chana curry which taste amazing with rice, puttu, appam and idiyappam. Serve it for breakfast and you will love it. This dal is one of my favorite. I love having it with plain white rice or roti. This dal is so delicious, it has a spicy flavour. The seasoning has to be done in ghee which gives pure aroma and taste to it. You can enjoy this dal as it is too.
About this Recipe
Kadala curry and Appam, a match made in heaven. Frankly speaking, my mom has never made channa curry when she makes appam. She always make this varutharacha 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. And i will share a simple appam recipe which is so easy to make very soon. So stay tuned..
Check out my other version of channa curry right here, here , here and here. And i have a kadala curry which goes well with rice, check this here.
Similar Recipes,
Hope you will give this a try and let me know how it turns out for you.
Version 1 : Kadala Curry Recipe
1)Soak black chana overnight. Pressure cook for 7 to 8 whistle.
2)The chana has to be soft
3)Take coconut in a blender
4)Puree till smooth
5)heat oil in a pan, add whole spices
6)Add curry leaves
7)Add onions
8)green chillies
9)Add tomatoes
10)Cook till mushy
11)Cover and cook
12)Now it is softened
13)Add spice powders
14)Saute for 2 mins
15)Add coconut paste
16)Mix well
17)Add cooked chana along with cooking liquid
18)Take some chana in a blender
19)Puree till smooth
20)Add them in
21)Mix well
22)Add some water
23)Mix well
24)Add salt
25)Simmer for 10 more mins
26)Serve
Kadala Curry Recipe | Kerala Kadala Curry Recipe | Kadala Curry for Puttu & Appam
Ingredients
- Black Chana - 500 grams
- Coconut Oil - 2 tblsp
- Cinnamon / Pattai - 1 small piece
- Cardamom / Yelakai - 4
- Cloves / Krambu - 4
- Fennel seeds / Sombu - 1 tsp
- Onion - 1 large chopped finely
- Curry Leaves a handful
- Ginger Garlic Paste - 1 tblsp
- Tomato - 1 chopped finely
- Green Chillies - 2 slit
- Chilli Powder - 2 tsp
- Coriander Powder - 1 tblsp
- Turmeric Powder - ½ tsp
- Black Pepper Powder - 1 tsp
- Garam Masala Powder - 2 tsp
- Coconut - 1 cup grated
- Salt to taste
Instructions
- Soak chana overnight. Pressure cook for 7 to 8 whistle. Remove ½ cup chana in a blender and puree till smooth.
- Take coconut in a blender and puree till smooth.
- Heat oil in a pan, add whole spices and let them sizzle.
- Add in onions, curry leaves, chillies and saute till golden.
- Add iginger garlic paste and mix well.
- Add tomatoes and cook till mushy.
- Add salt and spice powders and mix well.
- Add coconut paste and mix well.
- Add chana, along with cooking liquid. Add pureed chana and more water if needed.
- Simmer the whole thing for 10 mins.
- Serve with aapam, idiyappam or puttu.
Video
Version 2: Varutharacha Kadala Curry Recipe
Kadala curry recipe for Aapam. Delicious and goes perfect with idiyappam, appam, puttu. 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.
Preparation Time : 10 mins
Soaking Time : Overnight
Cooking Time : 45 mins + 45 mins for cooking channa
Serves : 5 to 6
Ingredients for Kadala Curry
- Channa / Kabuli Channa / Chickpeas - 2 cups dried
- Salt to taste
- For Roasting & Grinding:
- Coconut - 1 cup grated
- Coriander Seeds / Mullu Malli - 4 tblspn
- Dry Red Chilli - 5 to 6
- Cinnamon Stick - 1 large stick
- Fennel Seeds / Saunf / Sombu - 1 tblspn
- Oil - 1 tsp
- For Tempering:
- Oil - 2 tblspn
- Onions or Shallots - 1 large Sliced thinly / 10 sliced thinly
- Curry leaves a sprig
- Green Chilli - 1 slit
How to Make Kadala Curry
- Soak channa overnight. Add the soaked channa to pressure cooker, cover with water and pressure cook it for 5 whistle. After that simmer the pan and cook for 20 to 25 mins. Switch off the heat and let the steam go all by itself.
- First roast the masala and grind it. Heat oil in a kadai. Add in cinnamon, fennel, coriander seeds and dry red chilli. 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.
- 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.
- Now make the tempering, by heating some oil and frying onions, curry leaves and green chilli in that till golden. Pour this over the channa and mix well.
- Serve with appam or puttu.
Pictorial:
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| Start by cooking channa..Read recipe.. |
Version 3: Kadala Curry Using Sprouted Chana (chickpeas)
A yummy kurma made with sprouted chana makes it more healthier. Before making this check out how to make sprouts at home. You can make this with plain soaked channa rather than using sprouted channa. This kurma is really spicy and pairs beautifully well with roti, but i love it with idly or dosa..So try this out and let me know how it turns out.
Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 7 to 8
Ingredients for Sprouted Chana Curry
- Oil - 2 tblspn
- Ghee - 2 tblspn
- Cumin Seeds / Jeerakam - 1 tsp
- Onions - 1 large chopped finely
- Tomatoes - 2 large chopped finely
- Chilli Powder - 2 tsp or to taste
- Coriander Powder / Malli Podi - 2 tblspn
- Turmeric Powder / Manjal Podi - 1 tsp
- Garam Masala Powder - 1 tblspn
- Salt to taste
- Sugar - 1 tblspn
- Coriander Leaves - 3 tblspn finely chopped
For Cooking Chickpeas
- Sprouted Channa Dal / Chickpeas / Kondakadalai - 3 cups
- Water - 4 cups
- Salt to taste
For Grinding
- Coconut - 1 cup
- Garlic - 5 cloves
- Ginger - 2 inch piece
- Fennel Seeds / Sombu / Saunf - 1 tblspn
How to Make Sprouted Chana Curry
- Take sprouted channa dal in a pressure cooker and add some salt and cover it with water. Pressure cook it for 4 whistle, simmer it for 20 mins, now switch off the stove 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 and ghee in a kadai and crackle some cumin seeds.
- Now add in onions and saute till it turns golden.
- 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 dal along with the cooking liquid.
- Add in ground masala and mix well.
- Now take a healthy portion 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 with roti or dosa.
Pictorial:
 |
| Take sprouted channa in a pressure cooker |
JASPINDER KAUR
Healthy Channa Kurma. surely try it soon..
Pratha Bhatia
This is soo yummy
nayana
Very flavorful n tasty curry
Anonymous
Instead of sprouted chenna dhal,can we use the chenna dhal soaked overnight...
Aarthi
@Anonymousyes u can use
Karthi Mathan
Yummy looking curry 🙂
Anonymous
Superb !! Will try this...
Anonymous
Tried it.. Wow it came out so well..this is the 1 time I'm trying kadala curry for aapam.. I use to make mushroom gravy for appam. But ur gravy combination was superb..its a treat for vegetarians..
Anonymous
Tried it.. Wow it came out so well..this is the 1 time I'm trying kadala curry for aapam.. I use to make mushroom gravy for appam. But ur gravy combination was superb..its a treat for vegetarians..
umamahi
akka y yur coriander powder is in differnt color from origial color? i noticed that in al yur recipes..y so? thanks:)
Aarthi
@umamahiit is home ground coriander powder. so it is different in colour
umamahi
akka so yu add chillies in yur coriander powder when grinding so that the color?
Aarthi
@umamahiwe give chilli and coriander to the mill to grind, then grind the coriander after grinding chilli..hence the colour
umamahi
in what amount?thanks:)
Aarthi
@umamahilike 1 kg
Revathy
looks very yummy.. i will try out today..
Anonymous
Why do you have to blend the channa?
Anonymous
Hello , they say if we cook sprouts too much they lose their nutrition. This recipe calls for lot of cooking. What is your take?
Shenbagavalli Manoharan
My husband and my daughter loved this recipe a lot..... All recipes are very yummy....
Sugandhika
Yummy....Even my tummy is full while reading this blog ☺️
shanthikarthikeyan
very tasty recipe , my family members are very satisfy eating . all are very happy...thanks for your receipe
Dr T G Bhat
Madam your all recipes are
extremely excellent .I wanted to know can you make puttu with millets rice like Arka,Same,Udall etc..If possible kindly let me know how to make.
Regards