Kadala Curry-Kerala style recipe with coconut

Kerala Kadala curry recipeKadala Curry is a famous side dish in Kerala Cuisine. It is served with breakfast items such Appam, Puttu and Idiyappam. This curry is very easy to make and is rich in protein. Kadala means black chick pea and this recipe is a South Indian version of Chole with Kala Channa. While I was looking for authentic recipe,  I stumbled upon Maya’s page which I believe was an authentic version.

I tweaked the recipe to my taste and here is my version of Kadala Curry.

Kadala Curry – Kerala Style Recipe with coconut

Recipe Cuisine: Indian |Recipe Category:  Side dish

Soak time: 8 hours | Cook time: 30 min | Serves: 2

Ingredients:

Kala Channa/Black Chick peas (Soaked for 8 hours) – ½ cup

Onion (Chopped) – 1 medium sized

Turmeric powder – ¼ Tsp

Chilli powder – ½ Tsp

Coriander powder  – 1 Tablespoon

Salt – To taste

Curry leaves – 1 spring

Coconut oil – 1 Tsp

 

To Grind:

Cardamom – 2 pieces

Fennel seeds – ¼ Tsp

Cinnamon sticks – 1 inch long piece

Cloves – 4 pieces

Star Anise – 1 piece

Coconut (Scrapped)  – 2 Tablespoon

 

Method:

  1. Cook black channa in water for 5 whistles. Once pressure releases, check if Channa is fully cooked by pressing it with finger.Kerala Kadala curry recipe
  2. In a kadai, dry roast Cardomom, cloves, fennel and cinnamon sticks in low flame till nice aroma is formed. To this, add the scrapped coconut and fry for 1 minute more. After the mixture cools down, grind to a coarse paste.
  3. In the same kadai, add oil and add chopped onion and fry till onion turn translucent. Add this to the already made paste and grind again.Kerala Kadala curry recipe
  4. Now add cooked channa to the kadai along with water. You may use the same water in which channa was cooked. Once channa comes to boil add salt, coriander powder, chilli powder and cook till raw smell goes off.Kerala Kadala curry recipe
  5. Add the ground paste now and cook for further 5 min in low flame, stirring occasionally . Let the ingredients mix well.
  6. Add the crushed curry leaves and top with a spoon of coconut oil.

Except the oil that is topped, it does not have any oil. It is quite fragrant and inviting recipe. I had it with ragi puttu while I packed it with chappati for lunch box.

Notes:
  1. Topping the curry with coconut oil gives it nice aroma.
  2. I made fresh masala powder with fennel, cardamom, clove and cinnamon sticks. You can use store bought garam masala also. Fennel is an important ingredient, hence do not omit it.

In the authentic version, Maya added a coconut flakes also. I had omitted it as my children do not like it coming in their mouth while eating.

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