Kerala Kadala Curry Recipe, Easy Kadala Curry
Recipe type: Side Dish
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Recipe for Kerala Style Kadala Curry. Perfect side dish for puttu or chapati. Made with kala channa.
For Masala Paste
  • 2 ripe tomatoes
  • 6 cloves garlic
  • 1 inch piece ginger
  • 1 clove
  • 1 cardamom
  • 1 teaspoon fennel seeds
Other Ingredients
  • ½ cup black chana / kala chana
  • 2 onions, sliced
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon coriander powder
For Coconut Paste
  • ⅓ cup fresh coconut
  • 1 teaspoon coconut oil
For Tempering
  • 1 teaspoon coconut oil
  • ½ teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies
  1. Soak the black chana / kala chana over night in water.
  2. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
  3. Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
  4. Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
  5. Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
  6. Simmer the curry for a couple of minutes. Remove from heat.
  7. Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.
Recipe by Kannamma Cooks at