Kadala curry Kerala Style
An authentic curry with black chipeas or black channa or kadala with unique blend of spices
Servings: 10
Calories: 223kcal
Equipment
- 1 Pressure cooker
- 1 Mixie Jar
Ingredients
To Pressure Cook
- 1 ½ cup Black chickpeas soaked in water
- 1 onion chopped
- 3-4 green chilies
- 1 ½ inch ginger chopped
- 2 tbsp coconut bits (thenga kothu) optional
To Dry Roast
- 1 ½ cups grated coconut
- 1 ½ tsp fennel seeds
- ¼ tsp turmeric
- 2 tsp red chili powder or as tolerated
- 6 tsp coriander powder
- 2 -3 shallots
- 1 sprig curry leaves
- 2-3 cloves optional
For Tempering
- 2 tbsp coconut oil
- 2 shallots finely chpped
- 1 sprig curry leaf
Instructions
- Soak the Black channa (Black Chickpeas) or Kadala overnight in plenty of water.
- Cook the Kadala with chopped onions, green chilies, ginger, and salt for about 8 to 10 whistles in a pressure cooker
- Heat a pan and add a teaspoon of coconut oil. Add the grated coconut with all the spices, fennel, shallots and curry leaves mentioned in the "to dry roast section".
- Roast the coconut well on medium flame and it will turn brown slowly.
- The roasted coconut should turn dark brown , take care not to burn it.
- When cooled , grind with very little water to form a brown paste.
- Mix the ground coconut paste into the cooked Kadala( Black Chickpeas).
- Add the chopped tomatoes, mix well and cook until the curry gets a deep brown color.
- Heat the oil in a small pan and temper the curry with mustard seeds , chopped shallots and curry leaves.
- Add this to the curry and mix well.
- Kadala Curry or Black Channa (Black Chickpeas) Curry is ready to be served.
Video
Notes
- Soak the chana overnight for easy pressure-cooking so that it cooks well.
- Be sure to roast the coconut on medium to low flame to avoid burning it.
- Cool the coconut before grinding it to a fine paste.
- Adding tomatoes is optional and can be skipped.
- If you prefer to grind the coconut without roasting, that's perfectly fine. However, roasting the coconut adds a deeper, more authentic flavor, and is highly recommended for the true taste of the dish.
Nutrition
Serving: 35g | Calories: 223kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 357mg | Fiber: 5g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 2mg
