Kadala Curry | Kerala Kadala Curry Recipe | Kadala Curry for Puttu

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.