Kadala 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
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
Cardamom – 2 pieces
Fennel seeds – ¼ Tsp
Cinnamon sticks – 1 inch long piece
Cloves – 4 pieces
Star Anise – 1 piece
Coconut (Scrapped) – 2 Tablespoon
- Cook black channa in water for 5 whistles. Once pressure releases, check if Channa is fully cooked by pressing it with finger.
- 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.
- 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.
- 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.
- Add the ground paste now and cook for further 5 min in low flame, stirring occasionally . Let the ingredients mix well.
- 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.
- Topping the curry with coconut oil gives it nice aroma.
- 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.