Kadalai Curry Recipe | Puttu Kadala Curry | Kadala Kari

Kadalai Curry Recipe / Puttu Kadala Curry with step by step pics and a short YouTube video. If you like my video, please don’t forget to SUBSCRIBE to my channel. This Kadala Kari is a Kerala style gravy, tasty black channa simmered in a coconut-based gravy. The word  ‘Kadala’ means peanuts in the Tamil language, but here in Kerala Cuisine, it refers to kala chana, black chickpeas, desi chana or whole Bengal gram. This Kadala Kari and puttu are made for each other combo, but it pairs very well with idli, chapati, phulka too. I will share the recipe for Puttu very soon in my blog, ok peeps, let’s jump into the recipe.

Check my other Kerala / Malabar recipes like

• Jackfruit Payasam / Chakka Pradhaman
• Kerala Style Sambar
• Unniyappam / Nei Appam
• Kerala Nendran Chips

Nadan Kadala Curry

Print

Kadalai Curry Recipe | Puttu Kadala Curry | Kadala Kari

Prep Time

10 mins

Cook Time

15 mins

Soaking Time

8 hrs

Total Time

8 hrs 25 mins

 

Puttu Kadala Curry Recipe is a Kerala style gravy, tasty black channa simmered in a coconut based gravy. Kadala Kari and puttu are made for each other combo, but it pairs very well with idli, chapati, phulka too.

Course: Gravy, Side Dish, Sidedish for Rice, Sidedish for Roti

Cuisine: Kerala, Indian

Keyword: Kadala Kari, Kadalai Curry Recipe, Puttu Kadala Curry

Servings: 4 People

Author: Priya Santhamohan

Ingredients

• 1 Cup Black Channa
• 1.5 Cup Water / தண்ணீர்
• Salt / உப்பு As Required

To Roast & Grind

• 2 tsp Oil / எண்ணெய்
• 1/4 tsp Fennel Seeds / சோம்பு
• 1 Small Piece Cinnamon / பட்டை
• 2 Cardamom / ஏலக்காய்
• 2 Cloves / கிராம்பு
• 2 Flakes Garlic / பூண்டு
• 1 Small Piece Ginger / இஞ்சி
• 6 to 7 Shallots / சின்ன வெங்காயம் / Pearl Onions
• 2 Medium Sized Tomato / தக்காளி
• 1.5 tsp Red Chilli Powder / மிளகாய்த்தூள்
• 2 tsp Coriander Powder / தனியாதூள்
• 1/4 tsp Garam Masala Powder / கரம் மசாலா தூள் Link for Garam Masala Powder
• 3/4 Cup Grated coconut / துருவிய தேங்காய்

To Temper

• 1.5 tbsp Coconut Oil / தேங்காய் எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• 1 Red Chilli / வரமிளகாய்
• 1 Sprig Curry Leaves / கருவேப்பிலை
• 5 Shallots / Small Onion / சின்ன வெங்காயம்

Instructions

1. The ingredients in the 1st pic are 'To Roast and Grind'. Chop the onion, tomato roughly, peel the skin of garlic flakes and ginger. Also, measure and keep all the other ingredients ready. Soak channa for 8 hours or overnight, rinse well and pressure cook with  1.5 cups of water for 3 whistles. The ingredients in the 2nd pic are 'To Temper'.
2. In a pan, pour 2 tsp of oil, then add fennel seeds, cinnamon, cloves, cardamom, garlic and ginger. Fry till nice smell wafts. Now add onions, tomato and saute till mushy.

3. Add chilli powder, coriander powder, garam masala powder, grated coconut and give a quick stir.

4. Once it cools down, transfer it to a mixer.
5. Grind it to a smooth paste, by adding very little water. Heat 1.5 tbsp of oil and add mustard seeds.
6. Then add red chilli, onions, curry leaves and saute for a while. Pour the ground coconut paste. Boil for 5 to 6 minutes in low flame, till the oil separates.

7. Now add the cooked channa along with the water. Boil for another 5 minutes, till the gravy and channa blend well. Switch off the flame, when the gravy is in medium consistency, as it thickens with time.

8. Serve this Kadalai Curry Recipe with Idiyappam or Plain Dosa.

Recipe Video

Recipe Notes

Tips for Puttu Kadala Curry

1. Use shallots / small onions only for both grinding and tempering as it gives a very nice taste to the Kadala Kari.
2. Roast all the ingredients in low flame to avoid burning and roast everything till golden colour, so the gravy colour will be attractive.
3. I used coconut oil for roasting and tempering which lends a wonderful aroma to the Puttu Kadala Curry, but other oils can also be used.
4. Ensure the channa is cooked properly, before adding to the gravy, as it wont get cooked afterwards.
5. To get a creamy gravy, handful of cooked channa can be mashed and added to the gravy.
6. For a rich version, 1/4  cup of thick coconut milk can be added at last.
7. This Kadalai Curry Recipe thickens with time, so adjust with water before serving.

Kadala Kari Recipe

Method for Puttu Kadala Curry

1. The ingredients in the 1st pic are ‘To Roast and Grind‘. Chop the onion, tomato roughly, peel the skin of garlic flakes and ginger. Also, measure and keep all the other ingredients ready. Soak channa for 8 hours or overnight, rinse well and pressure cook with  1.5 cups of water for 3 whistles. The ingredients in the 2nd pic are ‘To Temper‘.

2. In a pan, pour 2 tsp of oil, then add fennel seeds, cinnamon, cloves, cardamom, garlic and ginger. Fry till nice smell wafts. Now add onions, tomato and saute till mushy.

3. Add chilli powder, coriander powder, garam masala powder, grated coconut and give a quick stir.
 
4. Once it cools down, transfer it to a mixer.

5. Grind it to a smooth paste, by adding very little water. Heat 1.5 tbsp of oil and add mustard seeds.

6. Then add red chilli, onions, curry leaves and saute for a while. Pour the ground coconut paste. Boil for 5 to 6 minutes in low flame, till the oil separates.

7. Now add the cooked channa along with the water. Boil for another 5 minutes, till the gravy and channa blend well. Switch off the flame, when the gravy is in medium consistency, as it thickens with time.

Serve this Kadalai Curry Recipe with Idiyappam or Plain Dosa.

Kerala Kadala Curry Recipe