Dec 17, 2013

Kadala Curry (New Recipe for Puttu, Appam, Idiyappam, Chapati ...)

Kadala Curry (for Puttu, Appam, Idiyappam, Chapati, ..) - A delicious main curry in Kerala cuisine !!

Serves: 3


For kadala (chickpeas):

Please use same measuring cup to measure kadala & water.

1 cup / 200 ml kadala / black chana (Indian standard measuring cup of 200 ml / 8 oz capacity)

3 cups water

½ teaspoon turmeric powder

½ teaspoon salt


Wash and soak kadala in 3 cups of water for 6 – 7 hours or overnight. In a pressure cooker, add soaked  kadala (along with its soaked water, add extra 1 cup water - final water level should be 1 1/2 – inch above the level of soaked kadala), turmeric powder and salt and pressure cook for 25 minutes until done and soft (reduce the heat on high after 3 quick whistle and cook on medium heat for 20 - 23 minutes. Switch off the heat. Allow the cooker to cool naturally). Drain out water.

For the coconut paste:

6 tablespoon coconut, grated

2 tablespoon water

Make a smooth paste of grated coconut with 2 tablespoon water in a small mixer bowl. Keep aside.

Other Ingredients

1 tablespoon oil

10 shallots / chuvannulli or 1 onion, finely sliced

6 spring curry leaves

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

Boiled kadala

1 cup water (200 ml / 8 oz)

Salt to taste (or 1/2 teaspoon)

Coconut paste

¼ teaspoon Kerala meat masala powder (optional) or garam masala powder


Dilute red chilli powder, turmeric powder and coriander powder in  2 tablespoon water and make a smooth paste (spice mix).

Heat oil in a pan. Add sliced shallots / small onions / onions and fry on a low to medium heat until golden color.

Add curry leaves and saute well.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until raw smell goes and water dries up.

Add boiled kadala , 1 cup water (up to the level of kadala) and adjust salt to taste (if required). Cover with a lid and boil on a medium heat for 10  minutes.

When it starts boiling nicely, add coconut paste and meat masala powder. Adjust with 1/4 cup water (50 ml) if required. Coconut gravy should be of pouring consistency / medium thick.  If won’t  be tasty if the gravy is too thin. Be careful when adding water.  Mix all the ingredients well. Do not boil on high heat. Cover with a lid and cook on a low heat for 7 minutes.  

For the seasoning:


2 teaspoon oil

1 teaspoon mustard seeds

6 curry leaves


Heat oil in a pan on a medium heat. Add mustard seeds . When they starts splutter, add curry leaves. Fry on a low heat for 1 - 2 minutes until crisp and fragrant. Pour this seasoning over curry. Serve this tasty  kadala  curry  with Puttu,  Rotis / Appam / Idiyappam / Brown breads ....

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