Kadala Curry Recipe Kerala Kadala Curry Sharmis Passions

Puttu Kadala Curry is one of my most favorite Kerala breakfast recipes. My search for a perfect Kerala Kadala Curry Recipe which comes close to the one tasted at Alleppey finally ends here. Yes I have tried many versions and when I was on a casual talk with my friend who is from Kerala, she gave me this recipe and it came out pretty close to the one I tasted at Kerala so this is going to be my keeper.

About Kadala Curry

Kadala Curry – Kadala is black channa and a curry made with it is called 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 called is rich in fiber 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 along with cooked chana. Other than Puttu, Aapam, Idiyappam you can also 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 – Black 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 green chillies are also used. Tempering – A basic 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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📖 Recipe Card

Kadala Curry Recipe Step by Step

1.Soak 1 cup black channa in water for 8 hours or overnight. 2.I usually soak overnight. After 8 hours rinse it well atleast twice. 3.Add it to pressure cooker along with 2 cups water, salt and 1/8 teaspoon turmeric powder. 5.Pressure cook for 6 whistles or until chana becomes soft. Switch off and let pressure release by itself. 6.Open and check by pressing it should be soft and easily mashable. Set it aside. 7.To a fry pan add 1 teaspoon 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 teaspoon fennel seeds, two 1 inch cinnamon, 2 cloves, 4 strands mace and 1/2 teaspoon whole pepper. 10.Roast until aromatic and golden. 11.Now add 1/4 teaspoon turmeric powder, 1 heaped teaspoon red chilli powder and 1.5 teaspoon coriander powder. Quickly roast it and switch it off. 12.Add 1/4 teaspoon grated nutmeg. 13.Give a quick mix and remove from flame. 14.Transfer to the same bowl and cool down completely. 15.Add little water and grind it to a fine paste and set it aside. 16.To a claypot add 2 tablespoon coconut oil. Once heated add 1 teaspoon garlic finely chopped, 1/2 teaspoon ginger finely chopped, 1 green chilli finely chopped. Give a quick saute. 17.Add 1 sliced big onion along 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 along with 1/4 cup rinsed water. 21.Give a quick mix and let it cook for 2 mins. We need not cook for long as its precooked. 22.Add cooked chana along with cooked water. 23.Mix it until well combined and Adjust salt at this stage. 24.Let it boil for few mins until oil separates. 25.Meanwhile we can prepare the tadka : Heat 2 teaspoon coconut oil – add 1 teaspoon 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 boiling curry. 28.Give a quick mix and switch off. As its claypot it is still boiling even after 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. Also after the spice powders are added do not burn. You can even replace small onion with big onion while tempering. Pressure cook chana until soft depends on the variety of chana. You can even add 1/2 cup coconut milk for great flavour in that case reduce coconut.