- Submitted by Dahlia
(Kala Channa Curry)
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Kadala Curry also known as Karutha Kadala Curry or Kala Channa Curry is a beloved Kerala style black chickpea gravy that is hearty, protein rich, and bursting with the warm flavours of roasted coconut and aromatic spices. Black chickpeas are pressure cooked to tender perfection and simmered in a deeply flavourful masala made from dry roasted coconut, pearl onions, garlic, ginger, fennel seeds, whole garam masala and tomatoes all ground into a smooth, rich paste. Finished with a classic tempering of mustard seeds, curry leaves and dry red chilies in coconut oil. This dish carries the unmistakable soul of traditional Kerala cooking. Kadala Curry is most famously served alongside soft, steamed Puttu. However, it pairs just as beautifully with chapatti, puri, appam, dosa or plain rice, making it a versatile and wholesome dish for any meal of the day.
Recipe For Kadala Curry
Ingredients
- Black Chickpeas (Kala Channa) - 1 cup
- Onion - 1/2 (chopped)
- Green Chilies - 2
- Coriander Powder - 1.5 tsp
- Red Chilly Powder - 1 tsp
- Turmeric Powder - 1/8 tsp
To Fry and Grind
- Pearl Onions - 4
- Garlic - 3-4 cloves
- Ginger - 1" piece
- Fennel Seeds - 1/2 tsp
- Whole Garam Masala - 2" cinnamon stick, 3 cloves, 2 cardamoms
- Coconut - 1/2 cup (You can add more depending on the gravy you want)
- Tomato - 1 big
For Seasoning
- Oil (preferably coconut oil) - 1 or 2 tbsp
- Mustard Seeds - 1/4 tsp
- Curry Leaves - 1 spring
- Dry Red Chilies - 2
Method
- Soak the black chickpeas overnight and pressure cook with salt, chopped onions and green chillies. It usually takes about 4 whistles. (You can also use the slow cooker method to soak and cook beans.)
- In the meantime, dry roast all the ingredients under 'To Fry and Grind' except tomato.
- Roast on a medium low flame till the coconut turns brown in color. Be careful to do on low flame and not burn it.
- Cool the mixture and make a smooth paste along with the tomato and required water.
- Heat oil in a kadai or pan. Splutter the mustard seeds and curry leaves.
- Add the dry red chillies and the ground masala. Fry for about 2-3 minutes.
- Add the spice powders - red chilly powder, coriander powder and turmeric powder.
- Add the cooked chickpeas. Bring everything to a boil, reduce the flame and let it simmer till the gravy thickens.
- Check for salt and switch off. Garnish with some fresh curry leaves and serve with puttu.
Serving Suggestion
Variation
- Here is a variation of kadala curry made in tamil nadu called "Kadalai Kuzhambu".
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