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Kadala kulambu

Mathura Thiagarajan
300 minutes
Prep Time
20 minutes
Cook Time
3 People
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ABOUT Kadala kulambu RECIPE

Its an authentic kerala gravy. Suits very well for steamed white rice puttu parotta chapathi. Aroma of fresh grounded coconut and coconut oil is the highlight of this gravy. Soak small black colour channa for about 4 hrs and pressure cook with enough water and salt for about 4-5 whistle. Reserve the boiled channa water to make the gravy.

Recipe Tags

  • Veg
  • Medium
  • Kerala
  • Pressure Cook
  • Sauteeing
  • Healthy

Ingredients Serving: 3

  1. Black channa 1 cup boiled
  2. Boiled black channa water 2 cups
  3. Shallots 1/2 cup
  4. Tomato 1/2 cup
  5. Curry masala 1 1/2 tbsp
  6. Coconut oil 1 tbsp
  7. Cooking oil 2 tbsp
  8. Grated Coconut 1/2 cup
  9. Fried Gram 1/4 cup
  10. Mustard 1/2 tbsp
  11. curry leaves
  12. Turmeric 1 tsp
  13. Chillt powder 1/2 tsp
  14. Salt to taste


  1. In a mixer add grated coconut and fried gram. Grind to a fine paste with enough water added to it.
  2. Take a pressure cooker add 2 tbsp cooking oil, once its hot add mustard and curry leaves. Let it spilter add chopped shallots and saute for a min.
  3. Add ginger garlic paste and saute well. Add in chopped tomatoes and salt. Close the lid and cook well untill tomato becomes juicy.
  4. Mash the tomato well. Add turmeric powder chilly powder and curry masala to the onion tomato and mix well.
  5. Add coconut paste and enough boiled black channa water to make gravy. Add in boiled channa and mix well.
  6. Close the lid and pressure cook untill one whistle.
  7. Once the pressure is released remove the lid and add one spoon coconut oil over and mix well.
  8. Sever hot with rice or parotta.

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Reema Garg
Reema Garg   Aug-14-2018

Nice one.

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