Kadala curry ( Black chick pea curry)

Puttu with Kadala curry is one of the ever favorite Kerala breakfast goodies. Kadala curry is made with roasted coconut gravy. This curry goes well with appam also. I have shared the recipes of both puttu and appam.


  1. Brown Kadala / Kala chana – 1 cup
  2. Shallots thinly sliced – 15 ( you may use onion also – shallots give a better taste)
  3. Onion chopped – 1 large
  4. Chili powder – ¾ tsp ( you may add more )
  5. Turmeric powder – ¼ tsp
  6. Coriander powder – 2 tsp
  7. Black pepper – 15
  8. Garam masala powder – ½ tsp ( you may use 3 cardamoms, 4cloves and ¼ tsp cumin powder)
  9. Grated coconut – ¾ cup
  10. Salt – to taste
  11. Coconut oil – 1 tbsp ( you may use any oil)
  12. Mustard seeds – ½ tsp
  13. Dry red chili – 2 ( optional)
  14. Curry leaves – a few


  1. Soak kadala / chana overnight for atleast 8 hours.
  2. Pressure cook chana with chopped onions and turmeric powder for 3-4 whistles on medium flame with enough water ( water should be above the chana level)
  3. Fry grated coconut, a few curry leaves, black pepper in a non-stick pan ( if you prefer you may add some oil, I did not) till golden brown on medium flame, reduce the flame and add red chili powder, garam masala powder  and coriander powder fry for a few more seconds, off the fire. Let the mixture cool down.
  4. Grind the fried ingredients into a very fine paste.
  5. Open the pressure cooker, once the pressure has settled well and not so hot. Keep on the fire again; add salt and the grind coconut paste. ( If you feel, you may add some more water) Let it boil again on low heat for 5-10 minutes until the chana gets the taste of the spice and salt. You may adjust the taste of salt. The gravy should not be very loose or very thick.
  6. Heat oil in a pan, add mustard seeds to splutter add sliced shallots, broken dry red chili and the remaining curry leaves. Fry until the shallots become brown and crispy. Add to the curry. Mix well. Serve hot with puttu or appam.

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