Easy Kadala Curry

Kadala Curry

Ingredients (Serves  4 )

To pressure cook

1. Kadala / Black Chickpeas / Kala chana – 1.5 cup dried (Soak the dried chana in enough water for at least 8 hrs)

Onion – 1/2 large, chopped or sliced and halved

Green chilies – 2, slit

Curry leaves – 1 sprig

Turmeric powder – 1/2 tsp

Pepper powder – 1/2 tsp (Use freshly crushed black pepper corns if possible)

Fennel powder – 1/2 tsp

Cinnamon stick – 1/2 inch

Salt – To taste

Water – As required

2. Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 2

Curry leaves – 1 sprig

Coconut flakes / thenga kothu – 2 tbsp

3. Chilly powder – 1/4 – 1/2 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 1/2 – 3/4 tsp

Method

1. Pressure cook the ingredients numbered 1 adding enough water for 5 whistles. Open when the pressure releases. Set aside 3 tbsp of the cooked kadala to cool.

2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and thenga kothu/ coconut flakes. Saute until coconut flakes turn light brown. Switch off the stove. Add coriander powder, chilly powder and garam masala powder. Saute until the raw smell of the powders is gone. Add it to the the pressure-cooked kadala. Meanwhile grind 2 – 3 tbsp cooked, cooled kadala in a mixer. Add it to the pressure cooker.(This step is done to make the gravy thick). Bring the curry to a boil. Cook for 4 – 5 minutes on low flame. The gravy should have a thick consistency. It tastes best that way. Switch off. Serve hot with puttu / idiyappam / appam / chapatis etc. This is a very easy and tasty kadala curry. Do try it out, friends!

Easy Kadala Curry

Click here for Varutharacha Kadala Curry recipe

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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