Kadala Curry is a tasty, flavourful gravy made by cooking woebegone chana withal with coconut, onion, tomato, tempered spices and herbs. Kadala Curry is a popular Kerala sidedish relished as an winger for Puttu and can be had with Aapam, Idiyappam etc. Kadala Curry Recipe is explained in this post with step by step pictures and video.
Puttu Kadala Curry is one of my most favorite Kerala breakfast recipes. My search for a perfect Kerala Kadala Curry Recipe which comes tropical to the one tasted at Alleppey finally ends here. Yes I have tried many versions and when I was on a unstudied talk with my friend who is from Kerala, she gave me this recipe and it came out pretty tropical to the one I tasted at Kerala so this is going to be my keeper.
About Kadala Curry
Kadala Curry – Kadala is woebegone channa and a curry made with it is tabbed Kadala Curry as it is popularly known in Kerala. Kadala Curry is traditionally served with Puttu or Aapam or Idiyappam. Chickpeas or Chana as it is locally tabbed is rich in webbing and has all nutrients.
Traditional Kadala Curry is made by making a Kerala style garam masala roasting coconut until reddish brown then making a paste with it and add it to tempered items withal with cooked chana.
Other than Puttu, Aapam, Idiyappam you can moreover serve Kadala Curry with idli, dosa, rice, chapathi etc. There are many variations of this Kadala Curry some use coconut milk, some make it very simple without roasting ingredients, some do not use coconut at all. This traditional kadala curry recipe was shared to me by my friend and I loosely adpated it to suit our taste and preference.
Kadala Curry Ingredients
- Black Chickpeas – Woebegone Chana is traditionally used for kadala curry in Kerala.
- Coconut – Coconut is the main ingredient to be used here liek any other Kerala dish.
- Spices – Whole spices like cinnamon, cardamom, cloves are used. Garlic, ginger and untried chillies are moreover used.
- Tempering – A vital tempering or tadka is made using coconut oil, musatrd seeds, curry leaves, red chillies and small onion.
- Spice powders – Turmeric powder, red chilli powder and coriadner powder is used.
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Kadala Curry
Ingredients
- 1 cup black channa
- 1/8 tsp turmeric powder
- 2 cups water water as needed
- salt to taste
To roast and grind
- 1 tsp coconut oil
- 1/2 cup coconut tightly packed
- 1 tsp fennel seeds
- two 1 inch cinnamon
- 2 cloves
- 4 strands mace
- 1/2 tsp whole pepper
- 1/4 tsp turmeric powder
- 1 heaped tsp red chilli powder
- 1.5 tsp coriander powder
- 1/4 tsp nutmeg grated
To temper:
- 1 tsp coconut oil
- 1 tsp mustard seeds
- few curry leaves
- 2 small red chillies
- 1/3 cup small onion sliced
Others
- 2 tbsp coconut oil
- 1 tsp garlic finely chopped
- 1/2 tsp ginger finely chopped
- 1 green chilli finely chopped
- 1 big onion sliced
- 2 tomatoes finely chopped
Instructions
- Soak 1 cup woebegone channa in water for 8 hours or overnight.
- I usually soak overnight. Without 8 hours rinse it well atleast twice.
- Add it to pressure cooker withal with 2 cups water, salt and 1/8 tsp turmeric powder.
- Pressure melt for 6 whistles or until chana becomes soft. Switch off and let pressure release by itself.
- Open and trammels by pressing it should be soft and hands mashable. Set it aside.
- To a fry pan add 1 tsp coconut oil then add 1/2 cup grated coconut. Start roasting in low flame.
- Roast until reddish brown it will take atleast 7-10 mins. Transfer to a bowl, set it aside.
- Now to the same fry pan add 1 tsp fennel seeds, two 1 inch cinnamon, 2 cloves, 4 strands mace and 1/2 tsp whole pepper.
- Roast until whiffy and golden.
- Now add 1/4 tsp turmeric powder, 1 heaped tsp red chilli powder and 1.5 tsp coriander powder. Quickly roast it and switch it off.
- Add 1/4 tsp grated nutmeg.
- Give a quick mix and remove from flame.
- Transfer to the same trencher and tomfool lanugo completely.
- Add little water and grind it to a fine paste and set it aside.
- To a claypot add 2 tbsp coconut oil. Once heated add 1 tsp garlic finely chopped, 1/2 tsp ginger finely chopped, 1 untried chilli finely chopped. Give a quick saute.
- Add 1 sliced big onion withal with salt. Saute until golden.
- Add 2 tomatoes finely chopped.
- Saute until tomatoes raw smell leaves and it turns mushy.
- Add the grinded paste withal with 1/4 cup rinsed water.
- Give a quick mix and let it melt for 2 mins. We need not melt for long as its precooked.
- Add cooked chana withal with cooked water.
- Mix it until well combined and Adjust salt at this stage.
- Let it swash for few mins until oil separates.
- Meanwhile we can prepare the tadka : Heat 2 tsp coconut oil – add 1 tsp mustard seeds, let it splutter. Add few curry leaves, 2 red chillies and 1/3 cup sliced small onion.
- Fry until onions turn golden. Switch off and remove.
- Add tadka to the humid curry.
- Give a quick mix and switch off. As its claypot it is still humid plane without switching off.
- The curry tends to thicken with time so switch off accordingly.
- Delicious Kadala Curry is ready.
- Serve Kadala Curry with Puttu or Idiyappam or Aapam.
Video
Notes
- Make sure you dry roast coconut to reddish brown. Moreover without the spice powders are widow quickly roast and switch off as they might get burnt easily.
- You can plane replace small onion with big onion while tempering.
- Pressure melt chana until soft depends on the variety of chana.
- You can plane saute onion, tomato until mushy and add it to ingredients while grinding to a paste.
- You can plane add 1/2 cup coconut milk for unconfined flavour in that specimen reduce coconut.
Nutrition
Kadala Curry Recipe Step by Step
1.Soak 1 cup woebegone channa in water for 8 hours or overnight.
2.I usually soak overnight. Without 8 hours rinse it well atleast twice.
3.Add it to pressure cooker withal with 2 cups water, salt and 1/8 tsp turmeric powder.
5.Pressure melt for 6 whistles or until chana becomes soft. Switch off and let pressure release by itself.
6.Open and trammels by pressing it should be soft and hands mashable. Set it aside.
7.To a fry pan add 1 tsp coconut oil then add 1/2 cup grated coconut. Start roasting in low flame.
8.Roast until reddish brown it will take atleast 7-10 mins. Transfer to a bowl, set it aside.
9.Now to the same fry pan add 1 tsp fennel seeds, two 1 inch cinnamon, 2 cloves, 4 strands mace and 1/2 tsp whole pepper.
10.Roast until whiffy and golden.
11.Now add 1/4 tsp turmeric powder, 1 heaped tsp red chilli powder and 1.5 tsp coriander powder. Quickly roast it and switch it off.
12.Add 1/4 tsp grated nutmeg.
13.Give a quick mix and remove from flame.
14.Transfer to the same trencher and tomfool lanugo completely.
15.Add little water and grind it to a fine paste and set it aside.
16.To a claypot add 2 tbsp coconut oil. Once heated add 1 tsp garlic finely chopped, 1/2 tsp ginger finely chopped, 1 untried chilli finely chopped. Give a quick saute.
17.Add 1 sliced big onion withal with salt. Saute until golden.
18.Add 2 tomatoes finely chopped.
19.Saute until tomatoes raw smell leaves and it turns mushy.
20.Add the grinded paste withal with 1/4 cup rinsed water.
21.Give a quick mix and let it melt for 2 mins. We need not melt for long as its precooked.
22.Add cooked chana withal with cooked water.
23.Mix it until well combined and Adjust salt at this stage.
24.Let it swash for few mins until oil separates.
25.Meanwhile we can prepare the tadka : Heat 2 tsp coconut oil – add 1 tsp mustard seeds, let it splutter. Add few curry leaves, 2 red chillies and 1/3 cup sliced small onion.
26.Fry until onions turn golden. Switch off and remove.
27.Add tadka to the humid curry.
28.Give a quick mix and switch off. As its claypot it is still humid plane without switching off.
29.The curry tends to thicken with time so switch off accordingly.
30.Delicious Kadala Curry is ready.
Serve Kadala Curry with Puttu or Idiyappam or Aapam.
Expert Tips
- Make sure you dry roast coconut to reddish brown. Moreover without the spice powders are widow do not burn.
- You can plane replace small onion with big onion while tempering.
- Pressure melt chana until soft depends on the variety of chana.
- You can plane add 1/2 cup coconut milk for unconfined flavour in that specimen reduce coconut.
FAQS
1.Can I replace woebegone chana with white chana?
Yes you replace woebegone chana or chickpeas with white chickepeas however traditionally woebegone chickpeas is used for Kadala Curry in Kerala.
2.What is Kadala Curry made of?
Kadala Curry made using woebegone chana withal with coconut, onion, tomato, tempered spices and herbs.
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