Kerala Style White Chana Curry / Varutharacha Vella Kadala Curry

Ingredients (Serves 6)

  1. White chana / White garbanzo beans / vella kadala – 1.5 cup, soaked in enough water for 8 hrs
    Turmeric powder – 1/2 tsp
    Water – 1.5 cups or as needed
  2. Coconut oil – 2 tbsp
  3. Mustard seeds – 3/4 tsp
  4. Dried red chili – 1, broken
  5. Onion – 1 medium, thinly sliced
  6. Ginger and garlic – 1.5 tsp each, thinly sliced or chopped
    Green chili – 1, sliced
    Curry leaves – A few
    Thenga kothu / coconut tidbits – 1/4 cup
  7. Turmeric powder – 1/2 tsp
    Kashmiri chili powder – 1 tsp
  8. Tomato- 2 small, sliced and halved
  9. Garam masala powder – 1 tsp
  10. Salt – As required

To dry roast

10. Grated coconut – 3/4 cup
Shallot – 1 small, sliced
Coriander powder – 4 tsp
Regular chili powder – 1/2 tsp

Method

  1. Pressure cook white chana adding turmeric powder and enough water for 1 – 2 whistles until soft.
  2. Heat 1/2 tsp coconut oil and fry grated coconut and shallot until coconut turns light golden. Bring down the heat to low. Add coriander powder and chilli powder. Stir for 1 – 2 mts until their raw smell is completely gone . Switch off. Set aside to cool completely. Grind to a very fine paste adding water.
  3. Heat coconut oil in a pan and splutter mustard seeds. Next fry dried red chilies and then add onion and little salt. Cook till onion turns transparent. Add ginger, garlic, green chilly and curry leaves. Saute until onion turns light golden. Add turmeric powder, kashmiri chili powder and stir for a minute over low heat. Add chopped tomato and cook for a few minutes until it gets mashed up. Add garam masala powder and cook for a minute. Next add ground coconut paste and mix well. Finally add the cooked chana along with gravy . Mix well. This curry tends to thicken a lot as it rests so adjust the consistency accordingly. Bring to a boil. Cover and cook for 10 minutes over low heat. Add 1 tsp coconut oil and a few curry leaves. Cover and let rest for 10 minutes. Serve vella kadala curry with puttu, idiyappam, chapathi etc.

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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1 comment

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  • chechii pls great fans of urs .we r a group of PG students.Our passion is cooking and baking.chechi insta kaanarondu but as we r not allowed to use phone recipe kittanila .Hence humble request dear chechi do post in blog pls .Please.

    With loads of love
    nandita and friends

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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!

Every Recipe Since 2010

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