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.
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 tablespoon Coconut Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel seeds
- 1 piece Cinnamon
- 2 no Cardamom
For Making masala
- 1 large Onions chopped finely
- 2 large Tomatoes chopped finely
- 1 tablespoon Kashmiri Chilli Powder
- 2 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
- Salt to taste
- 1 teaspoon Sugar
- 3 tablespoon Coriander Leaves finely chopped
For Grinding
- 1 cup Fresh Coconut grated
- 5 no Garlic
- 1 inch Ginger
- 2 teaspoon Fennel Seeds
Kadala Curry (without coconut)
- 2 cups Black Chana
- 3 tablespoon Coconut Oil
- 1 large Onion chopped finely
- 2 sprigs Curry Leaves
- 2 Green Chillies chopped finely
- 2 tablespoon Ginger Garlic Paste
- 1 tablespoon Tamarind pulp
- 1 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 4 tablespoon 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: 1servingsCalories: 493kcalCarbohydrates: 66gProtein: 17gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 107mgPotassium: 1012mgFiber: 8gSugar: 5gVitamin A: 1076IUVitamin C: 25mgCalcium: 236mgIron: 6mg
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