kadala curry recipe | puttu kadala curry | black chickpeas curry with detailed photo and video recipe. a spicy gravy based curry recipe made with black chickpeas and coconut. it is a purpose based curry and is served specifically with kerala puttu and hence it is also known as puttu kadala curry. it is very simple and easy to make and more importantly can also be served as a side dish to chapati and dal rice combination.
while the recipe or the appearance of the curry looks very similar to north indian black channa curry. but there is a significant difference in the way it is cooked and also in its taste. the main difference is the obvious one and that is a use of freshly grated coconut in this recipe. you generally do not find the coconut in north indian or punjabi version. the addition of coconut makes it flavoured and also makes it creamy. in addition, the kadala curry gravy is more liquid or watery compared to its north indian counterpart. this makes it easy to be served with puttu which is a dry variant by itself. i personally like it with other south indian breakfast recipes like dosa and idli, so certainly it is a multipurpose dish.
furthermore, i would like to add some tips, suggestions and variations to the kadala curry recipe. firstly, the recipe is incomplete with the use of coconut oil for frying and tempering curry. while using coconut oil, adds a lot flavour to the curry, but can be overwhelming for some. in that case, you can just use any cooking oil or vegetable oil. secondly, the gravy has to be thin and watery when served with puttu. but you can also use this curry for indian flat bread or idli/dosa. in that case, you may want to mash some chickpeas to make the gravy thick. lastly, as an extension to the recipe, you can use the same gravy base with other veggies and serve it as curry for rice or roti.
finally, i would like to conclude by highlighting my other south indian curry recipes collection with this post of kadala curry recipe. it mainly includes recipes like mix veg kurma, mirchi ka salan, vada curry, avial curry, cabbage poriyal, kaju masala, vegetable stew and soya chunks kurma. in addition, i also like to highlight my other related recipes collection like,
kadala curry video recipe:
recipe card for kadala curry recipe:
kadala curry recipe | puttu kadala curry | black chickpeas curry
Ingredients
for pressure cooking:
- 1 cup black chickpea / kala chana, soaked overnight
- ½ tsp salt
- 4 cup water
for masala paste:
- 1 tsp coconut oil
- ½ inch cinnamon
- 2 pods cardamom
- 3 cloves
- 1 tsp fennel seeds
- ½ onion, sliced
- 2 clove garlic
- 1 inch ginger
- 1 tomato, chopped
- ½ cup coconut, grated
- few curry leaves
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ cup water
for curry:
- 1 tsp coconut oil
- 1 tsp mustard
- 1 dried red chilli, broken
- few curry leaves
- 5 shallots, chopped
- 1 chilli, slit
- ½ tsp salt
Instructions
- in a large kadai heat 1 tsp coconut oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.also add 5 shallots, 1 chilli and saute until the onions turn translucent.
- further, add the prepared masala paste and saute for 2 minutes.
- add in pressure cooked kala chana and ½ tsp salt.
- mix well adjusting consistency as required.
- cover and cook for 15 minutes or until the flavours are absorbed well.
- finally, kadala curry recipe is ready to serve with appam or puttu.notes:
how to make puttu kadala curry with step by step photo:
pressure cooking kala chana:
- firstly, in a pressure cooker take 1 cup black chickpea. make sure to wash kala chana and soak overnight.
- also, add ½ tsp salt and 4 cup water.
- pressure cook for 7 whistles or until the chana is cooked well.
kadala curry masala preparation:
- now prepare masala paste by heating 1 tsp coconut oil and saute ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp fennel seeds.
- now add ½ onion, 2 clove garlic and 1 inch ginger. saute well.
- further, add 1 tomato and saute until tomatoes turn soft and mushy.
- additionally, add ½ cup coconut, few curry leaves. saute until coconut turns aromatic.
- keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala.
- saute until the spices turn aromatic.
- cool the mixture completely and transfer to the blender.
- add ½ cup water and blend to smooth paste.
kadala curry preparation:
- in a large kadai heat 1 tsp coconut oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.
- also add 5 shallots, 1 chilli and saute until the onions turn translucent.
- further, add the prepared masala paste and saute for 2 minutes.
- add in pressure cooked kala chana and ½ tsp salt.
- mix well adjusting consistency as required.
- cover and cook for 15 minutes or until the flavours are absorbed well.
- finally, kadala curry recipe is ready to serve with appam or puttu.
notes:
- firstly, instead of coconut, you can add ¼ cup of coconut milk for rich flavour.
- also, the curry thickens once cooled. so adjust the consistency as required.
- furthermore, mash few chana to get thick creamy consistency.
- additionally, roasting the spices has to be done on low flame to prevent from burning.
- finally, kadala curry recipe tastes great when prepared slightly watery and spicy.