kerala kadala curry recipe, kadala curry for puttu and appam

Kerala kadala curry, Kadala curry for puttu and appam

Kerala kadala curry is a very traditional side dish/ gravy prepared specially to be served with puttu or appam for breakfast. This kadala curry is little spicy gravy enriched with coconut flavors, tastes super delish when accompanied with puttu. This one such simple and easy to make gravy does not demand any unfamiliar ingredients or long hours of cooking making as it very quick to be prepared during morning hours. All the time consumed is only soaking the channa else the cook time is very less especially in the method below posted. Usually this gravy is prepared by adding cooked soaked black channa in simmering onion tomato and coconut based gravy, but as I ran out of time I did pressure cooker method which also yielded same delicious gravy without any change. A very long time back I posted a kadala curry recipe in the blog prepared without coconut so I thought why not share the authentic recipe today. So lets get to the making!

You can check out my appam recipes below:

 

Kerala kadala curry, Kadala curry for puttu and appam
Serves 3
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Prep Time
8 hr
Cook Time
25 min
Total Time
8 hr 25 min
Prep Time
8 hr
Cook Time
25 min
Total Time
8 hr 25 min
Ingredients
  1. 1. Black channa/ Kondakadalai – 1 cup
  2. 2. Onion – 1
  3. 3. Tomato – 2
  4. 4. Green chili – 1
  5. 5. Turmeric powder- ¼ tsp
  6. 6. Red chili powder – ½ tsp
  7. 7. Coriander powder – ½ tsp
  8. 8. Salt – to taste
For tempering
  1. 1.Cumin seeds – ½ tsp
  2. 2.Mustard seeds – ½ tsp
  3. 3.Curry leaves – few
  4. 4.Oil – 1 tbsp
For grinding
  1. 1. Grated Coconut – 4 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash and soak black channa/ kondakadalai overnight or for 8 hours at least.. Pressure cook it for 2 – 3 whistles. Drain the water from black channa/ kondakadalai in a separate bowl to be used for gravy. Chop onions, tomato and green chili.
  2. In a blender add grated coconut and grind it into a fine paste adding little water.
  3. Heat oil in a pressure cooker to it add mustard seeds when it splutters add cumin seeds when it crackles add curry leaves and chopped onions . Saute well in medium flame.
  4. When onions look sauteed add ginger garlic paste and saute till the raw smell goes. When the raw smell of ginger garlic paste is gone add chopped tomatoes, salt, turmeric powder, red chilli powder, garam masala powder and salt. Mix well and cook till tomatoes get soft.
  5. Now add the ground coconut paste to the tomatoes and give it a good stir.
  6. Now add the soaked black channa along with the water used for soaking channa to it and mix everything well. When the mixture starts to boil put on the lid with whistle. Cook the mixture for 4 to 5 whistles or until done. When the pressure has subsided open the cooker lid and mix well. Serve it hot with puttu, appam or idiyappam.
Sandhya's recipes https://www.sandyathome.com/

How to make kerala kadala curry with step by step images


Soak balack channa and chop veggies

  1. Wash and soak black channa/ kondakadalai overnight or for 8 hours at least.. Pressure cook it for 2 – 3 whistles. Drain the water from black channa/ kondakadalai in a separate bowl to be used for gravy. Chop onions, tomato and green chili.
    Grind grated coconut
  2. In a blender add grated coconut and grind it into a fine paste adding little water.
    Saute onions
  3. Heat oil in a pressure cooker to it add mustard seeds when it splutters add cumin seeds when it crackles add curry leaves and chopped onions. Saute well in medium flame. When onions look sauteed add ginger garlic paste and saute till the raw smell goes.
    Add tomatoes, dry masala powder and coconut paste
  4. When the raw smell of ginger garlic paste is gone add chopped tomatoes, salt, turmeric powder, red chilli powder, garam masala powder and salt. Mix well and cook till tomatoes get soft. Now add the ground coconut paste to the tomatoes and give it a good stir.
    Add soaked black channa and pressure cook
  5. Now add the soaked black channa along with the water used for soaking channa to it and mix everything well. When the mixture starts to boil put on the lid with whistle. Cook the mixture for 4 to 5 whistles or until done.
    kerala kadala curry is ready
  6. When the pressure has subsided open the cooker lid and mix well. Serve it hot with puttu, appam or idiyappam.

 

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