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Food from Kerala is always easy, quick and so so healthy maybe because of the way in which it is cooked and also because of the simplicity in the method. Kadala Curry is made using Brown Chickpeas or Bengal Gram or Kala Chana and it tastes best with puttu, a rich made using rice flour. If you ever visit Kerala, in South of India definitely try Kadala Curry with Puttu or Appam to get an authentic meal experience.

Indian Curries by Paulami from by Spice Trip with Paulami

Kadala Curry

 

Enough said, why wait going to Kerala when you can experience that at home as well. Try this curry and do drop in your comments below.

 

Print Recipe
Kerala's Kadala Curry Yum
Course Main Dish
Cuisine Indian, South Indian
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 8 Hours
Servings
People
Course Main Dish
Cuisine Indian, South Indian
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 8 Hours
Servings
People
Instructions
  1. Soak the black chana / kala chana over night in water. And the next day pressure cook this till soft (15 mins should be enough) - No need of using the water used for soaking the chana.
  2. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding (tomatoes should be enough for the liquidy presence). Set aside.
  3. In a pan, add in the sliced onions, the ground masala, soaked and boiled chana. Saute everything well for few minutes and then add salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water.
  4. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
  5. Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
  6. Simmer the curry for a couple of minutes. Remove from heat.
  7. Heat coconut oil in a pan and temper some mustard seeds. Add the curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.
  8. Serve this hot with rice, appams or puttu. Garnish it with fresh coriander leaves.
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