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Photo of Kadala Curry: by suganya balusamy at BetterButter

Kadala Curry:

suganya balusamy
480 minutes
Prep Time
20 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Kadala Curry: RECIPE

Traditional dish from kerala.Coconut oil and freshly grated coconut gives nice aroma to this dish. Serve with appam or puttu.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Sauteeing
  • Accompaniment

Ingredients Serving: 3

  1. To pressure cook:
  2. 1/2 cup black channa
  3. 2 Cups water
  4. 1 tsp salt
  5. To Roast and to Grind:
  6. 5 byadagi red chillies(for color)
  7. 1 tbsp coriander Seeds
  8. 3/4 cup grated coconut
  9. 1/2 - 3/4 cup water
  10. For the gravy:
  11. 3 tbsp coconut oil
  12. 2 tbsp finely sliced coconut
  13. 3 whole red chillies
  14. 1/2 tsp mustard seeds
  15. curry leaves
  16. 5 chopped small onions
  17. 1 finely chopped small size tomato
  18. 2 Cups water
  19. 1/2 tbsp red chilly powder
  20. 1 tsp coriander powder
  21. 1 tsp garam masala powder
  22. salt as required
  23. Grinded paste
  24. 2 cups Cooked black channa
  25. curry leaves


  1. Wash and soak black channa for 8 hours and pressure cook for 3 whistles by adding salt in medium high flame.Keep aside
  2. Dry roast the ingredients mentioned under ‘To roast and to Grind’ separately and grind to a fine paste by adding water.
  3. Heat coconut oil in pan,add the coconut pieces and sauté for few seconds.Then add the red chillies,curry leaves and mustard seeds.Let it splutter.
  4. Then add small onions and sauté until it turns light brown color.Add the tomatoes and sauté till it becomes mushy.
  5. Then add spice powders and mix well.Cover and cook(to cook spice powders)for 3 mins in a medium high flame by adding a cup of water.
  6. add the grinded paste,salt,cup of water and mix well.Cover and cook for 10 mins in medium high flame.Add the cooked black channa and cook for 5 mins in medium high flame.
  7. Garnish with curry leaves and switch off the stove.

Reviews (1)  

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Payal Singh
Payal Singh   May-28-2018

Would love to try this.

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