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    Home » Side Dish » Kadala Curry | Kala Channa Curry | Black Channa Gravy

    Kadala Curry | Kala Channa Curry | Black Channa Gravy

    January 23, 2015 By Vidya Srinivasan 41 Comments

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    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

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    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

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    • 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

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    • 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

    IMG_2773

    • 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

    IMG_2776

    Kadala Curry |Kala Channa Curry | Black Channa Gravy

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    Course: Curry
    Cuisine: Indian
    Author: Vidya Srinivasan

    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

    Instructions

    • 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
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    IMG_2777

    IMG_2779

    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
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    Comments

    1. srividhya

      January 23, 2015 at 11:48 pm

      Appam n kadalai curry yummm

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:28 pm

        Thanku Sri:-)

        Reply
    2. dedy oktavianus pardede

      January 24, 2015 at 12:15 am

      Damn delciious and comforting chickpea curry!!!
      great morning booster supper....

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:29 pm

        Thanku:-)

        Reply
    3. Charanya

      January 24, 2015 at 12:19 am

      This is awesome 🙂

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:29 pm

        Thanku Charu:-)

        Reply
    4. Chitra Jagadish

      January 24, 2015 at 3:07 am

      Oh I can finish that bowl in one go.... love it... yummmmm

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:29 pm

        Thanku C:-)

        Reply
    5. monticiana

      January 24, 2015 at 4:55 am

      Gnammy!!!

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:28 pm

        Thanku:-)

        Reply
    6. Loretta

      January 24, 2015 at 7:30 am

      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. 🙂

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:30 pm

        Grt to hear u love Indian dosa:-) yes we prepare dosa batter in home.. Thanku Loretta:-)

        Reply
    7. June Burns

      January 24, 2015 at 11:11 am

      That looks fantastic! I love chickpeas 🙂

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:28 pm

        Thanku June:-)

        Reply
    8. sindhoooo

      January 24, 2015 at 12:11 pm

      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...

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:28 pm

        Thanku Sindhu:-) I have altered the recipe according to our taste buds

        Reply
    9. Malar

      January 24, 2015 at 1:04 pm

      Perfect and absolutely healthy 🙂 Loved all your pics dear!!!

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:27 pm

        Thanku Malar:-)

        Reply
    10. apuginthekitchen

      January 24, 2015 at 5:08 pm

      Looks fantastic.

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:27 pm

        Thanku Suzanne:-)

        Reply
    11. atasteofmadess

      January 24, 2015 at 11:16 pm

      I have been eating curry all week. But this one looks so good, maybe I will eat it for another week 🙂

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:26 pm

        Thanku:-)

        Reply
    12. Liz

      January 24, 2015 at 11:36 pm

      those are chickpeas? Looks so savory and delish.

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:26 pm

        Yes Liz, its chickpeas:-) thanku

        Reply
    13. apsara

      January 25, 2015 at 1:07 pm

      Kadala curry and appam is such a splendid combination!

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:24 pm

        Thanku Apsara:-)

        Reply
    14. whatjessicabakednext

      January 25, 2015 at 2:32 pm

      I love curry and all the flavours in this dish sound amazing!

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:24 pm

        Thanku Jessica:-)

        Reply
    15. padma

      January 25, 2015 at 4:01 pm

      Simple and evergreen dish:)
      Hope to see you at my space some time soon…

      Reply
      • Traditionally Modern Food

        January 25, 2015 at 10:15 pm

        Thanku Padma:-) sure I will visit your page

        Reply
    16. Francesca Trucco

      January 26, 2015 at 12:20 pm

      Great!!! I also adhore coconout!!! Thanks so much

      Reply
      • Traditionally Modern Food

        January 26, 2015 at 10:39 pm

        Thanku:-)

        Reply
    17. spiceinthecity

      January 26, 2015 at 1:09 pm

      Yum yum yum! Lovely combination 😀

      Reply
      • Traditionally Modern Food

        January 26, 2015 at 10:40 pm

        Thanku Naina:-)

        Reply
    18. coconutcraze

      January 26, 2015 at 3:54 pm

      Now, this is what I call my comfort food!

      Reply
      • Traditionally Modern Food

        January 26, 2015 at 10:40 pm

        🙂 I know

        Reply
    19. Jen @The Haute Mommy Handbook

      January 28, 2015 at 6:12 pm

      Hi there! I think your blog is amazing; therefore, I would like to nominate you for the One Lovely Blog Award.

      Please click on this link to accept: http://hautemommyhandbook.com/2015/01/28/one-lovely-blog-award/

      Congrats! Jen

      Reply
      • Traditionally Modern Food

        January 28, 2015 at 7:11 pm

        Thanks for the award Jen:-)

        Reply
        • Jen @The Haute Mommy Handbook

          January 28, 2015 at 7:55 pm

          Most welcome!

          Reply

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