Kadala Curry is the most sought side dish for Appam. This Kadala Curry is famous in Kerala Cuisine as well as Chettinadu Cuisine. In Kerala this curry is paired with Puttu for Breakfast.
I love the kadala curry which my friend brings for lunch in my college days. So I asked her for the recipe, she is so kind enough to get the recipe from her mother and shared with me. Thanks my dear friend for sharing the recipe and I am sure your Mom's recipe will be relished by many around the world.
- 1 Cup Brown Chickpeas/Kala channa/Karuppu kondakadala
- 2 medium size Onions (Chopped finely)
- 3 Tomatoes (Chopped finely)
- 1 Green chilli (slit length wise)
- 1 tbsp Coriander leaves (finely chopped)
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp + 1 tbsp Oil
- 1 tsp Mustard seeds,
- 1/4 tsp Fennnel seeds
- 2 Cinnamon sticks (1 inch length)
- 1 Cardamom/Elaichi
- Few Curry leaves
- 1 tbsp Grated Coconut
- 1 tsp Poppy seeds/Kasakasa
- 1 inch length Ginger (Skin peeled)
- 3 Pearl onions/Sambar Onions
- 1 tsp Fennel seeds
- 3-4 Pepper corns
1) Soak the dried Brown chickpeas/Brown konda kadala/Kala channa overnight.
2) Next day pressure cook the soaked Channa for 3-4 whistles. Channa needs to be cooked soft, if you feel it is not cooked well try few more whistles.
4) Heat 1 tbsp of oil in the same kadai and add Mustard seeds to crackle. Add onions and green chilles, fry till onion turns light brown. Add turmeric powder and chilli powder and fry.
5) Next add tomatoes and fry till it turns mushy. Then add salt and add cooked Channa with water.
6) Cook it for 10-15 mins till Channa blends well with the masala.
7) Add the ground paste to the gravy and boil it till the gravy thickens.
8) Finally garnish with Coriander leaves and switch off the flame.