Kerala Style Kadala Curry

This gravy is made with brown chana and is a staple food in every Kerala home. They have this with puttu for breakfast. Puttu-kadala is a very popular combo loaded with proteins and the goodness of coconut ground with traditional spices.

Prep Time: 8 hrs

Cook Time: 1 hr

Ingredients

• 1 cup Brown chana

• A pinch of Soda

Roast and grind

• 5 Small onions or shallots

• 3/4 cup Fresh grated coconut

• 4 Red chillies

• 1 tsp Fennel seeds

• 1 tbsp coriander seeds

• 1 tbsp Coconut oil

For gravy

• 5-7 Chopped small onions

• 1/2 cup Finely chopped tomatoes

• 1/2 tbsp Ginger garlic paste (optional)

• 1 tbsp Garam masala

• Salt, to taste

For tempering

• 1 tbsp Oil

• 1 tsp Mustard seeds

• 5-7 Curry leaves

Instructions

1. In a pressure cooker cook the brown chana with soda for 4-5 whistles

2. In a pan take coconut oil add the shallots, grated coconut, red chillies, fennel seeds and coriander seeds and roast still brown in colour. Cool and make a paste with little water.

3. In the same pressure cooker add oil and temper mustard seeds and curry leaves

4. Add sliced small onions, ginger garlic paste (if adding) and sauté till light brown

5. Add tomatoes, salt, garam masala and sauté well till tomatoes get mushy

6. Add the cooked chana and close the cooker and give 1 whistle (this is for the chana to get blended well with the masalas)

7. Once done, add the coconut paste and boil

8. Serve hot with either appam, or puttu or you can have it as a gravy for rotis as well