Kerala Kadala curry recipe is a favorite dish to the people all over south India. This curry enriched with whole spices. The fragrance of coconut oil makes this delicious.

Let us see this recipe (Kerala Kadala curry)

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Kerala Kadala curry

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Prep Time 10

Cook Time 20

soaking time 8

Total Time 8 30

Servings: 5

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

For pressure cooking black channa

1 cup Black channa ( kondakadala)
1/2 tsp salt
3 cups water

Roasting and Grinding:

2 tsp coconut oil
1 inch cinnamon
3 cloves
1 tsp fennel seeds
few curry leaves
1 inch ginger
3 garlic cloves
½ cup coconut (shredded)
1 tbsp coriander powder
2 tsp Kashmiri red chili powder
1 tsp garam masala
¼ tsp turmeric powder
1 ladleful boiled channa (3tbsp)(for grinding)

For making curry:

1 tbsp coconut oil
½ tsp mustard seeds
few curry leaves
2 green chilis
1 tsp finely chopped ginger
10 shallots
1 tomato chopped
salt to taste

Method

For pressure cooking black channa:

Firstly wash the 1 cup of black channa 2, 3 times, soak it for 8 hours/ overnight
Add the soaked channa in pressure cooker
Pour 3 cups of water
Add ½ tsp of water
Pressure cook for 6 whistles
Open the lid after pressure releases, Preserve 1 ladleful of black channa for grinding

Roasting and Grinding:

Heat 2 tsp of coconut oil, add 1-inch cinnamon, 3 cloves, 1 tsp of fennel seeds
Put the curry leaves
Add chopped onion, garlic and ginger, saute well
Now add ½ cup of coconut and saute it for 5 minutes
Turn off the flame add the spices powders. ( 1 tbsp of coriander powder, 2 tsp of chili powder, 1 tsp of garam masala powder), mix well
let this mixture cool for a while, then transfer this into blender jar
Add 1 ladleful cooked black channa, grind it into smooth paste with little water

For making curry:

Heat 1 tbsp of coconut oil in a pan, splutter mustard seeds, add curry leaves and green chilis
saute the finely chopped ginger
Now add the shallots, saute well
Pour the black channa with the cooked water from the pressure cooker
Add in the ground paste, mix well throughly
cover and cook it for 10 minutes in low flame
Finally, turn off the flame, now the curry is ready