Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. Learn how to make this wholesome chana curry for breakfast with step by step pictures and video. Make sure you enjoy with rice, puttu, appam and idiyappam.
Kadala Curry
Kadala curry and Appam, a match made in heaven. Frankly speaking, my mom has never made chana curry when she makes appam. She always make this potato curry and it tasted so amazing with the spongy appam. My mom’s appam used to be crispy and spongy at the same time, it soaked up the curry beautifully.
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But I always wanted to try the combo appam and kadala curry. And finally i made it yesterday. I should tell you that it tasted so yummy.
About Kadala Curry
Kadala curry is also known as kadala kari or kondakadalai curry which is one of the most popular dish in and around Kerala & other parts of South India. Traditionally it is made with black chana which is also known as kala chana or karuppu kondakadalai. It is known for its health benefits and it has more nutrition than white chickpeas or kabuli chana which is used in the world famous chana masala.
Making a kerala style kadala curry is very simple. You have to plan ahead because black chana or any variety of chickpeas has be to soaked overnight to soften so it cooks faster. I prefer to pressure cook black chana but you can cook them in an open pot which will take long time. You can also use instant pot to cook chana. Cooked kala chana can be made into sundal for a healthy snack.
The curry starts by frying whole spices like fennel seeds, cinnamon, cumin in oil. Saute onions, ginger, garlic, chillies, tomatoes along with spice powders. Cooked chana along with the cooking liquid, ground coconut paste is added to make kadala curry. For getting perfect consistency in the kadala curry, I grind some cooked chana in a blender and add it into the curry to thicken. Temper sliced onions in oil till golden brown and add into the curry for more flavour.
This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too.
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Ingredients
Black Chana – black chana is also known as kondakadalai, karuppu kadalai. Soak the chana in water 8 to 10 hours. I usually soak them overnight. Once soaked, you can cook them in open pot, pressure cooker or instant pot.
Onions – traditionally onions or peeled sliced shallots is used in this curry. Chop them or slice them thinly and saute them in coconut oil for more flavour.
Tomatoes – chop fresh tomatoes till fine and use in the curry. It adds a tang to the curry.
Spices – add spice powders like chilli powder, coriander powder, turmeric powder. You can use garam masala powder or black pepper powder also.
Whole Spices – fennel seeds, cinnamon, cardamom, cloves adds so much flavour.
Coconut Oil – I suggest you to use coconut oil for making this which gives the authentic aroma.
Ginger & Garlic – freshly ground ginger, garlic is used in the curry.
Coconut – fresh coconut is ground into a paste and used in the curry as thickening and adding flavour.
Expert Tips
- Use coconut oil in this dish for better flavour.
- You can use white chana instead of black chana.
- This entire dish can be made in an instant pot, check below.
- Peeled sliced shallots can be used instead of onions for flavour.
- Be generous with curry leaves which adds so much flavour.
Storage & Serving
Kadala curry can be made and stored in fridge upto 2 days. Reheat in microwave or stove top when needed.
This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too. You can also enjoy with Ragi puttu, Wheat Puttu, Rava Puttu & Bread Puttu. or try with these hoppers Ragi Idiyappam, Wheat Idiyappam & Thinai Idiyappam. Or simply enjoy with Matta Rice.
Step by Step Pictures
Cooking Black Chana
Wash and Soak chana overnight. Drain the water and take it in a pressure cooker, cover with fresh water. Add little salt and pressure cook for 8 to 10 whistle. Take it off the heat and set aside for the pressure to release completely. Open the cooker and use accordingly.
Coconut Paste
1)I took some freshly grated coconut, peeled sliced ginger, peeled garlic and fennel seeds in a blender and make it into a fine puree. We will be using this in the curry.
Making Kadala Curry Base
2)Heat coconut oil in a pan. Add in cumin seeds, fennel seeds, cinnamon, cardamom and let them sizzle for few minutes. Add in finely chopped onions and mix well.
3)Add in some salt for the onions to cook faster. Add in freshly ground ginger and garlic paste. Saute ginger garlic paste with onions till raw smell leaves.
4)Add in chopped tomatoes and cook till tomatoes turn mushy. It will take around 4 to 5 minutes for the tomatoes to get soft.
5)Add in chilli powder, coriander powder, turmeric powder, garam masala powder into the onion tomato masala and cook for 2 to 3 minutes.
6)Now the onion tomato masala is ready.
Add in Cooked Chana
7)Now add in the cooked black chana along with the cooking liquid. In this recipe I used sprouted black chana which I cooked in pressure cooker. Check above for the cooking method.
Add in coconut paste into the curry and mix well.
Grinding Chana for Thickening
8)Take some of the cooked chana in a blender. I used approximately 1 cup of the chana. Grind it into a coarse paste. This is used as thickening of the curry.
9)Add the ground chana back into the curry. Add a teaspoon of sugar (optional), this balance the taste.
10)Mix the curry really well. Add more water if needed, bring it to a full boil.
11)Cover and cook on low heat for 5 to 10 minutes. By this time the mixture will be cooked.
12)Add in chopped coriander leaves and mix well. Thats it kadala curry is ready to serve.
Variations
This curry is made with white chickpeas also known as kabuli chana. This version of kadala curry is made with roasted coconut and spices which are ground to a paste and added to the curry. You don’t need tomatoes in this curry, it has freshly roasted spices and coconut masala.
Ingredients Used
- 2 cups Channa / Kabuli Channa / Chickpeas
- Salt to taste
For Roasting & Grinding
- 1 cup Fresh Coconut grated
- 2 tablespoon Coriander Seeds
- 4 Dry Red Chilli
- 1 piece Cinnamon
- 2 teaspoon Fennel seeds
- 1 teaspoon Oil
For Tempering
- 3 tablespoon Coconut oil
- 1 large Onions sliced thinly
- 2 sprig Curry leaves
- 2 slit Green Chilli
How to Make Kadala Curry with white chana
1)Soak channa overnight, take it in a pressure cooker and cook until chana is cooked.
Now let’s roast the masala and grind. Heat 1 teaspoon oil in a kadai. Add in cinnamon, fennel, coriander seeds and dry red chillies. Saute this for couple of mins on low heat. Now add in coconut and roast them till they turn golden. Remove them to a blender and puree them finely.
2)Take the roasted spices and coconut in a blender and make it into a fine paste. This is your masala paste.
3)Now take the cooked channa along with the cooking liquid in the same kadai in which you roasted the spices. Add the ground masala, salt and mix well. Bring this to boil and simmer it for 10 to 15 mins till oil separates.
4)Now make the tempering. Heat some coconut oil in a kadai. Add in sliced onions, curry leaves and green chilli in that and fry till golden.
5)Pour this over the cooked chana curry and mix well.
6)Chana curry is ready to serve.
📖 Recipe Card
Kadala Curry | Kerala Kadala Curry Recipe | Kadala Curry for Puttu
Equipment
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Pressure cooker
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Cooking pot
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Blender
Ingredients
For Cooking Chickpeas
- 2 cups Black Chana Sproutes
- 4 cups Water
- Salt to taste
For Tempering
- 3 tablespoon Coconut Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel seeds
- 1 piece Cinnamon
- 2 no Cardamom
For Making masala
- 1 large Onions chopped finely
- 2 large Tomatoes chopped finely
- 1 tablespoon Kashmiri Chilli Powder
- 2 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
- Salt to taste
- 1 teaspoon Sugar
- 3 tablespoon Coriander Leaves finely chopped
For Grinding
- 1 cup Fresh Coconut grated
- 5 no Garlic
- 1 inch Ginger
- 2 teaspoon Fennel Seeds
Instructions
Kadala Curry (with coconut)
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Take sprouted black chana in a pressure cooker and add some salt and cover it with water. Pressure cook it for 7 whistle, simmer it for 10 mins. Switch off the flame and let the steam go all by itself. Now open the cooker and check whether the dal is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.
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Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.
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Heat oil in a kadai and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes. Add in tomatoes and cook covered till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.
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Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. Cover the kadai and simmer it for 10 to 15 mins till oil separates. Add in coriander leaves and mix well. Serve.
Video
Notes
- Use coconut oil in this dish for better flavour.
- You can use white chana instead of black chana.
- This entire dish can be made in an instant pot, check below.
- Peeled sliced shallots can be used instead of onions for flavour.
- Be generous with curry leaves which adds so much flavour.
Storage & Serving
Kadala curry can be made and stored in fridge upto 2 days. Reheat in microwave or stove top when needed.
This kadala curry is wholesome which can be served with rice, puttu, appam and idiyappam. Traditionally it is served for breakfast. But often enjoyed for lunch or dinner too.
Instant Pot Kadala Curry
Wash and Soak chana overnight. Take this in an instant pot. Cover with water, add salt to taste. Set the mode to pressure cook for 20 minutes. Once the timer is off, let it manually release pressure. Now open the instant pot and check whether the chana is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.
Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.
Set instant pot to saute mode. Add oil and add whole spices and let them sizzle. Now add in onions and saute till it turns golden. Add in ginger garlic paste and cook for 2 more minutes. Add in tomatoes and cook till the tomatoes gets mushy.Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it. Now add in the cooked chana along with the cooking liquid. Add in ground masala and mix well.
Now take 1 cup of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well. Add in sugar and mix well. cover the instant pot with a lid and set mode to boil. Cook for 4 to 5 minutes. Add in coriander leaves and mix well. Serve.
Nutrition
Serving: 1servingsCalories: 543kcalCarbohydrates: 71gProtein: 18gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 92mgPotassium: 1194mgFiber: 10gSugar: 6gVitamin A: 1660IUVitamin C: 20mgCalcium: 267mgIron: 7mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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