A simple kadala curry/ black chickpea curry recipe without using coconut paste but slices of fresh coconut in a lightly thick gravy. It is one of most popular accompaniment in traditional Kerala breakfast like appam, puttu, idiyappam. The mildy spiced brown gravy with bites of coconut and soft well cooked potatoes adds a slight sweetness thus balancing the sourness of tomatoes making the curry super delicious. This is not the traditional Kerala kadala curry recipe but is equally tasty and easy to prepare. The curry also goes well with rice, chapati and poori.
The traditional Kerala kadala curry requires to use roasted and ground coconut which gives the gravy a distinct flavour and thickness. I have instead used potatoes which are cooked really well, thus adding to the thickness of the gravy. The recipe is actually an inspiration from my dad’s recipe. Hope you all enjoy making and having it as much as I do.
Notes:
- Make sure that the chickpeas are well soaked for at least 8 hours, else
they will not cook well. - Increase or decrease the spice level as per preference.
- While pressure cooking the chickpeas the number of whistles may vary
according to the type and size of the pressure cooker being used. - If you do not want too much of gravy then pressure cook the grams/chana
in 1½ cups of water. - To increase the flavour of curry leaves in your curry, tear the leaves
gently with your fingers and then add to the dish while preparing.
Recipe Card
Kadala Curry/ Kala Chana Curry Kerala Style/ Black Gram Curry Recipe
Ingredients
- 1 cup brown gram/kadala
- 1 potato diced into 1 inch cubes
- ¼ cup thinly sliced coconut
- 1 tsp chopped ginger
- 1 tsp sliced garlic
- 2 medium size onions chopped
- 2 tomatoes chopped
- 2 green chilli
- 10-12 curry leaves
- ¼ tsp pepper powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala powder
- 2 cups water to cook
- 1 tbsp oil preferably coconut oil
- Salt as per preference
Instructions
- Soak the grams in 3 cups of water for atleast 8 hrs or overnight.
- After 8 hrs drain the water off.
- Cook the grams in a pressure cooker with 2 cups of water, diced potatoes, half of the sliced onions, half of the ginger and garlic, pepper powder, ½ tsp salt and 5-6 curry leaves. Cook till 3-4 whistles.
- Heat a wok/kadhai and add oil. When the oil is hot add the remaining ginger, garlic, green chillies and sliced coconut. Saute this for a minute.
- Then add the remaining sliced onions and saute till lightly brown. Add the chopped tomatoes and cook till they are soft and cooked well.
- Now add in the turmeric powder, red chilli powder, coriander powder and fry this for a minute. Add in the cooked grams with the water and mix everything well and bring to a boil.
- Simmer and cook the curry for 10-15 mins. Add more water if required.
- Add garam masala and mix well. Serve hot.
Notes
- Make sure that the brown grams are well soaked for at least 8 hours, otherwise they will not cook well.
- Increase or decrease the spice level as per preference.
- While pressure cooking the chickpeas the number of whistles may vary
according to the type and size of the pressure cooker being used. - If you do not want too much of gravy then pressure cook the grams/chana
in 1½ cups of water. - To increase the flavour of curry leaves in your curry, tear the leaves
gently with your fingers and then add to the dish while preparing.
