Kadala Curry / Kala Channa Curry, a perfect curry to go with dosa, appam, puttu or roti. Kerala Kadala Curry is often served with Puttu. But i never tried this combination as i like sweet Puttu more than savory version. I do not have any idea about the version Keralites follow. I have shared the version which i learnt from my mother. My mom once prepared Puttu with Kadala Curry, but after tasting only one bite, i opted to my favorite combination Puttu with Jaggery and Coconut.
I prepare this curry as an accompaniment for either Dosa or Roti.Yesterday i thought of to prepare Thinai Puttu with Kadala Curry for dinner, but somehow changed my mind and instead of savory version, prepared Thinai Jaggery Puttu and served this curry with Sponge Dosa. This curry will taste similar to non-veg curries. I made little thick curry, but if you want to serve it with rice, then make it little watery.
Kadala Curry | Kala Channa Curry
a perfect curry to go with dosa, appam, puttu or roti.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: south indian
- For Curry :
- ½ cup Kala Channa / Brown Kondakadalai – soaked overnight in water
- 1 medium sized tomato – chopped
- ½ tbsp ginger-garlic paste
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp garam masala (or) chicken masala powder
- asofoetida – a pinch
- 1 tsp mustard seeds
- salt to taste
- 1 stick curry leaves
- 1 tbsp chopped coriander
- To Grind :
- ¼ cup chopped coconut
- 1 medium sized onion – chopped
- 2 tbsp coriander powder
- Please check the instructions below.
How to prepare Kadala Curry
- Heat 1 tsp oil in a pan or kadhai. Fry onion till it turns golden brown. Remove from the heat and allow to cool.
- Grind coconut and onions to smooth paste. Add coriander powder and grind again adding 1 tsp water. Keep it aside.
- Pressure cook Channa with enough water for 3-4 whistles. Drain the water and keep aside for later use. Heat 1-2 tbsp oil in a pan. Temper mustard seeds and curry leaves. Add chopped tomatoes and mash the pulp. Now, Add ginger-garlic paste and saute a while.
- Add cooked Channa and stir well. Now, Add turmeric powder and saute a while. Add ground paste and red chili powder. Stir well.
- Add reserved water, asofoetida and salt to taste. Stir everything well. Add 2-3 cup water and cook it covered on low-medium flame for 10-15 mins till curry thickens.
- Sprinkle garam masala and cook for another 5-8 mins. Garnish with chopped coriander and serve hot with Dosa, Appam, Puttu or Roti.