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  • Kadala Curry Recipe

Kadala Curry Recipe

Very flavorful, mildly spicy and tasty one.

Posted on Sep 17th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Veg Gravies
4.50 from 10 votes
Kadala Curry is from Kerala cuisine made using Kala Channa (black chickpeas), one of the perfect accompaniment to Aapam and Puttu. It's a coconut gravy with freshly ground masala and black chickpea - a very flavorful, mildly spicy and tasty one.
Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Total Time 12 hours 40 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 8 minutes

Kadala Curry is a famous and traditional dish in Kerala and Southern Part of TamilNadu. Kadala curry is generally served with Appam, a healthy breakfast and also with Kuzhal Puttu. A best accompaniment for both Appam and kuzhal puttu. This curry is made with black chickpeas cooked in an aroma rich coconut spice gravy. Kadala curry is usually served with Kuzhal Puttu or Appam. The conventional method of making this curry is first soaking chickpeas and then cooking the chickpeas. Cooked chickpeas is then then tossed into onion-tomato-coconut gravy.

This Kadala curry is much different than the NorthIndian Style Chole masala. Here the main uniqueness is the freshly ground coconut spice paste. Kerala Cuisine is always rich with coconut flavor. This kadala curry also has a rich flavor of coconut which makes the curry extremely delicious and a perfect accompaniment for not only Appam or puttu but also for Idli/dosa, Idiappam and even for Roti!

Tips for making Kadala Curry:

  1. Conventionally black chickpeas (Kala channa) is used to make this curry but if you don’t have you can use white chickpeas too.
  2. Soak the chickpeas atleast for 8-12 hours so it gets cooked nicely in pressure cooker within 4-5 whistles. If you are in a hurry or forgot to soak, then soak in hot water for 2 hours and then cook the chickpeas with a pinch of baking soda.
  3. The cooked chickpeas has some water left, do not discard the water. The cooked chickpeas water gives a nice color to the curry. So we can use the water to dilute the curry.
  4. The onion-tomato masala which we prepare can be ground to puree. Grinding the masala gives the curry a smooth texture without bits of onion-tomato getting stuck in teeth.
  5. Instead of grinding coconut spice paste, we can add dry spice powders and add coconut milk.
  6. Use coconut oil for tempering and frying grinding ingredients. Coconut oil gives an authentic taste.

You may also want to try:

  • Kerala Style Stew : otato Stew is a very easy and simple dish of Kerala that goes well with Appam, Poori, Chapathi, Puttu, Idiyappam, or even with plain bread.
  • Appam :  a popular breakfast dish in Kerala made using rice flour. It’s very soft and it’s usually served with cocunut milk / Kadala curry / chutney
  • Kuzhal Puttu : one of the popular and conventional breakfast in Kerala. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Kerala Puttu is served hot with sweet side dishes such as palm sugar or banana, or with curries such as dal, chickpea or papad
  • Mor Curry : Moru Charu/ Kaachiya Moru / Pullisseri is a simple and tasty traditional recipe from Kerala, India. It is a mild spicy curry with yogurt and some spices.
  • Parippu Curry : a typical Kerala dish. It’s one of the main dishes in Onasadhya (Onam Sadhya menu). Kerala’s unique version of this curry is elevated with addition of spiced coconut mixture. It’s usually served with rice and ghee.

Recipe Card for making Kadala Curry

Kadala Curry | Kerala Style Black Chickpeas Curry
Pin Recipe

Kadala Curry | Kerala Style Kadala Curry Recipe

Course: Accompaniment, Veg Gravies
Cuisine: Kerala
Equipments Needed
  • Pressure Cooker
Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time: 12 hours
Total Time: 12 hours 40 minutes
Servings: 5 people
Calories: 452kcal
Author: Sowmya Venkatachalam
Kadala Curry is from Kerala cuisine made using Kala Channa (black chickpeas), one of the perfect accompaniment to Aapam and Puttu. It's a coconut gravy with freshly ground masala and black chickpea - a very flavorful, mildly spicy and tasty one.
Print Recipe

Ingredients

  • 1 cup Black Chickpeas (Kala Channa) 1 cup - 250 ml
  • 2 nos Onion Medium size
  • 2 nos Tomato Medium size
  • ½ tsp Ginger chopped
  • ½ tsp Garlic chopped
  • ¼ tsp Turmeric Powder
  • ½ tsp Coriander Powder
  • ½ tsp Red Chili Powder
  • 1 tbsp Coriander Leaves chopped
  • 1 tsp Coconut Oil
  • Salt to taste

For Grinding

  • 1 tsp Coconut Oil
  • 2 tsp Coriander seeds
  • 2 nos Red Chili
  • 1 inch Cinnamon Stick
  • 2 nos Cloves
  • ½ tsp Fennel Seeds
  • 2 nos Cardamom
  • ⅓ cup Grated Coconut

Instructions 

  • Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely. 
  • After 12 hours, drain the water from chole, add fresh water just to soak the chole and add salt and pressure cook it allowing for 5-6 whistles. 
  • While the chole is getting cooked in cooker, lets prepare our curry paste. Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color. Take these roasted ingredients in a mixer ar.
  • Then add the grated coconut to the pan and roast the coconut till it turns golden brown.
  • Take this roasted coconut to the mixer. Allow the grinding ingredients to cool off.
  • Grind everything to a smooth paste.
  • Now heat the pan and add oil. When the oil is hot add chopped ginger and garlic and saute them for couple of minutes.
  • Then add finely chopped onions along with a pinch of salt and saute them till they turn translucent.
  • Add chopped tomatoes and mix well.
  • To this now add turmeric powder, coriander  and red chilli powder and allow the tomatoes to cook till they are mushy. 
  • Cover & cook so the tomatoes get cooked nicely.
  • When the tomatoes are cooked nicely and becomes mushy, remove this masala from flame.
  • Open the pressure cooker and check if the chole is cooked. Do not discard the cooked water. We can use it for our masala.
  • To the cooked chole, add the onion-tomato masala. Give a good stir.
  • Again cook the chole with the onion-tomato masala in pressure cooker for 1 whistle. This step is optional, but the onion-tomato masala gets nicely combined with the chole if you again allow for a whistle in pressure cooker.
  • When the pressure is released from the cooker, take out the cooked chole with masala and keep it in flame and bring it to boil. 
  • Now add the ground curry paste along with chole paste and mix well. Adjust the salt and allow it to boil for 2 minutes and then remove from flame.
  • Garnish with chopped coriander leaves.
  • The mouth-watering Kadala Curry is now ready to serve with hot Aapam or Puttu.

Video

Nutritional Info

Nutrition Facts
Kadala Curry | Kerala Style Kadala Curry Recipe
Amount Per Serving (100 g)
Calories 452 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 16g100%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 49mg2%
Carbohydrates 50g17%
Fiber 15g63%
Sugar 11g12%
Protein 15.4g31%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

  • Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely.

  • After 12 hours, drain the water from chole, add fresh water just to soak the chole and add salt and pressure cook it allowing for 5-6 whistles.

  • While the chole is getting cooked in cooker, lets prepare our curry paste. Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color. Take these roasted ingredients in a mixer Jar.

  • Then add the grated coconut to the pan and roast the coconut till it turns golden brown.

  • Take this roasted coconut to the mixer. Allow the grinding ingredients to cool off.

  • Grind everything to a smooth paste.

  • Now heat the pan and add oil. When the oil is hot add chopped ginger and garlic and saute them for couple of minutes.

  • Then add finely chopped onions along with a pinch of salt and saute them till they turn translucent.

  • Add chopped tomatoes and mix well.

  • To this now add turmeric powder, coriander  and red chilli powder and allow the tomatoes to cook till they are mushy.

  • Cover & cook so the tomatoes get cooked nicely.

  • When the tomatoes are cooked nicely and becomes mushy, remove this masala from flame.

  • Open the pressure cooker and check if the chole is cooked. Do not discard the cooked water. We can use it for our masala.To the cooked chole, add the onion-tomato masala. Give a good stir.

  • Again cook the chole with the onion-tomato masala in pressure cooker for 1 whistle. This step is optional, but the onion-tomato masala gets nicely combined with the chole if you again allow for a whistle in pressure cooker.

  • When the pressure is released from the cooker, take out the cooked chole with masala and keep it in flame and bring it to boil.

  • Now add the ground curry paste along with chole paste and mix well. Adjust the salt and allow it to boil for 2 minutes and then remove from flame.

  • Garnish with chopped coriander leaves.

  • The mouth-watering Kadala Curry is now ready to serve with hot  Aapamor  Puttu.

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

7 Comments Hide Comments

akshaya says:
September 17, 2014 at 2:23 pm

can this curry be used for rice???

Reply
subbuskitchen says:
September 18, 2014 at 5:08 am

Yes Akshaya, you can use this with plain rice also. Like Rajma masala, this Kadala curry tastes good with rice.

Reply
Annet Machado says:
February 29, 2016 at 11:02 am

I tried this recipe today. Came out very well. Everyone loved it. Thank you Ms. Subbalakshmi for sharing. God bless 🙂

Reply
Anonymous says:
June 17, 2017 at 4:28 am

Is it fennel or cumin? In the video u hav used cumin but the description says its fennel. What shall i use?

Reply
subbuskitchen says:
August 4, 2017 at 3:01 pm

Sorry i have used fennel but the caption given in the video is wrong. you have to use fennel

Reply
Anonymous says:
June 17, 2017 at 4:47 am

Mam, also you hav not shown addition of chilli and corriander powder in the video. Is it necessary?

Reply
subbuskitchen says:
August 4, 2017 at 3:02 pm

actually its optional as we are using coriander seeds and chili as part of grinding. i will put those ingredients as optional

Reply

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