Ingredients
Scale
Masala Paste for making Kerala Kadala Curry
- 2 ripe tomatoes (about 200 grams)
- 6 cloves garlic
- 1 inch piece ginger
- 1 clove
- 1 cardamom
- 1 teaspoon fennel seeds
Other Ingredients for Kerala Kadala Curry
- 1/2 cup black chana / kala chana
- 2 onions, sliced (about half cup)
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander powder
Coconut Paste for making Kerala Kadala Curry
- 1/3 cup fresh coconut
- 1 teaspoon coconut oil
Tempering Kerala Kadala Curry
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
Instructions
Here is how to make Kerala Kadala Curry Recipe
- Soak the black chana / kala chana over night in water.
- Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
- 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.
- Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
- Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
- Simmer the curry for a couple of minutes. Remove from heat.
- 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.
Notes
If you want a spicy kadala curry, you can add some slit green chillies while cooking the kadala / chana.
Coconut oil is preferred for making kadala curry. If you do not want to use coconut oil, you can substitute it with any vegetable oil.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Kerala