Kadalai Curry

Kadalai curry is a delicious gravy made with kala channa / Black chickpea and ground spices with coconut.

It is a popular and most delicious condiment for puttu, which is an authentic dish of the South Indian cuisine. It can be had with chapati / roti too.

Ingredients (Serves 4)

Soaking time – Overnight
Preparation time – 10 mins
Cooking time – 25 mins
  • Kala Channa / Black chickpea – 1 cup, raw
  • Onion – 1, finely chopped
  • Ginger garlic paste – 1 tsp
  • Tomato – 2 small, finely chopped
  • Green chilli – 2, slit
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Coconut oil – 1.5 tbsp
  • Mustard – 1 tsp
  • Curry leaves – 1 sprig
To prepare masala
  • Coconut oil – 1/2 tbsp
  • Fennel – 1/2 tsp
  • Cloves – 4
  • Cinnamon – 1 inch
  • Cardamom – 2
  • Shallots – 3, roughly chopped
  • Coconut – 1/4 cup, grated

Steps

  • Soak the channa in enough water overnight.
  • Pressure cook in enough water with salt for 6 whistles.
  • To prepare the masala, add the coconut oil in a pan followed by the other ingredients given.
  • Cool down and grind it to a smooth paste with 1/2 cup water.
  • In a pan, add coconut oil and temper with mustard and curry leaves.
  • Add green chilli, onion and fry till transparent.
  • Add ginger garlic paste and fry til the raw smell goes off.
  • Add tomatoes, salt and fry till they turn mushy.
  • Add the turmeric powder, red chilli powder and coriander powder and mix well.
  • Cook till the oil separates from the gravy.
  • Add the prepared masala and 3/4 cup water. Cook in medium flame for 2 minutes.
  • Drain water from the cooked channa and add the channa to the gravy. Cook for 2 minutes.
  • Check for salt and switch off the flame.
  • Garnish with coriander leaves.

Enjoy the lip smacking Kadalai curry with puttu !!!

Key Points

  • Adjust water consistency as you prefer. I like the gravy to be watery which would be perfect for the puttu.

One thought on “Kadalai Curry

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