Kadala curry is a flavorful side dish prepared with black Chana. Coconut gives nice flavour to this South Indian style curry.
Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai, Vegetable Stew etc.
Kadala curry also tastes good with coconut Appam
Kadala Curry Recipe
Preparation Time : 15 mins | Cooking Time : 30 Mins | Serves : 4
Ingredients:
Brown Kondaikadalai/Kala channa - 1 cup
Onion - 1, big finely choped
Tomato - 1, finely chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Garam Masala - 1 tsp
Salt - as neededneeded
For Masala
Grated coconut - 1/3 cup
Chopped onion - 1 tbsp
Coriander Seeds- 1 tbsp
Red chilli - 4 - 5 (Adjust according to your spice level)
To temper:
Coconut Oil - 2 tsp
Cumin seeds - 1/4 tsp
Asofetida/ Hing - a pinch
Curry leaves- few
Method:
- Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy
- Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water
- Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy
- Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes and switch off
Ingredients
- Brown Kondaikadalai/Kala channa - 1 cup
- Onion - 1 big finely chopped
- Tomato - 1 finely chopped
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/8 tsp
- Garam Masala - 1 tsp
- Salt - as needed
For Masala
- Grated coconut - 1/3 cup
- Chopped onion - 1 tbsp
- Coriander Seeds- 1 tbsp
- Red chilli - 4 - 5 Adjust according to your spice level
- To temper:
- Coconut Oil - 2 tsp
- Cumin seeds - 1/4 tsp
- Asofetida/ Hing - a pinch
- Curry leaves- few
Instructions
- Soak channa overnight or at least for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy
- Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water
- Add oil to a pan, when the oil is hot add cumin seeds, and curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smell goes off. Add tomatoes and cook until tomatoes become mushy
- Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cups of channa-cooked water and continue cooking. Cook for 10 minutes and switch off
Notes
- Instead of ground red chilli and coriander seeds in the masala for the kadala curry, chilli powder and coriander powder can be used
- Adjust the water according to the consistency you want the gravy. If gravy becomes watery, mash some channa add them and boil for 2-3 minutes
- Coconut oil gives a nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off
My Notes:
- Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
- Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
- Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off
Appam n kadalai curry yummm
Thanku Sri:-)
Damn delciious and comforting chickpea curry!!!
great morning booster supper....
Thanku:-)
This is awesome 🙂
Thanku Charu:-)
Oh I can finish that bowl in one go.... love it... yummmmm
Thanku C:-)
Gnammy!!!
Thanku:-)
These look quite amazing. I would love those, especially with the channa. This past week I made some potato baji, but I bought the dosa batter ready-made from an Indian store. It was just wonderful, I didn't realize they sold them that way, but I'm sure your home-made variety is just delicious. 🙂
Grt to hear u love Indian dosa:-) yes we prepare dosa batter in home.. Thanku Loretta:-)
That looks fantastic! I love chickpeas 🙂
Thanku June:-)
Mmmm... Kadala curry and appam! I remember, my Malayali room mates bring the delicious Puttu and Kadala curry! I am drooling now!
Is this exactly how you prepare kadala curry traditionally? Just curious as use of ginger garlic paste is not so common in South India...
Thanku Sindhu:-) I have altered the recipe according to our taste buds
Perfect and absolutely healthy 🙂 Loved all your pics dear!!!
Thanku Malar:-)
Looks fantastic.
Thanku Suzanne:-)
I have been eating curry all week. But this one looks so good, maybe I will eat it for another week 🙂
Thanku:-)
those are chickpeas? Looks so savory and delish.
Yes Liz, its chickpeas:-) thanku
Kadala curry and appam is such a splendid combination!
Thanku Apsara:-)
I love curry and all the flavours in this dish sound amazing!
Thanku Jessica:-)
Simple and evergreen dish:)
Hope to see you at my space some time soon…
Thanku Padma:-) sure I will visit your page
Great!!! I also adhore coconout!!! Thanks so much
Thanku:-)
Yum yum yum! Lovely combination 😀
Thanku Naina:-)
Now, this is what I call my comfort food!
🙂 I know
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Congrats! Jen
Thanks for the award Jen:-)
Most welcome!