Kadala Curry Recipe | Classic Kerala Black Chana Curry

“Spice up your mornings with the authentic taste of Kerala’s Kadala Curry!”

Kadala Curry is a traditional Kerala-style black chickpea (black chana) curry, rich in bold spices and creamy coconut gravy. This hearty dish is a beloved staple in Kerala cuisine, commonly enjoyed as a side with breakfast items like puttu, appam, and idiyappam.

Its robust flavors come from a blend of aromatic spices such as cloves, cinnamon, dry red chilies, and freshly grated coconut, ground into a smooth and flavorful paste. The black chickpeas, soaked and pressure-cooked to perfection, absorb these spices beautifully, resulting in a curry that is both comforting and nutritious.

🛒 Ingredients

For the Kadala (Black Chana)

• Black chana (black chickpeas) – 1½ cups (soaked 6–7 hours)
• Water – as needed for boiling

For the Gravy

• Oil – 4 tablespoons (divided)
• Cloves – 4 to 5
• Cinnamon sticks – 2 pieces
• Ginger – 1 inch piece (chopped)
• Garlic – 5 to 6 cloves (chopped)
• Dry red chilies – 5 to 7 (divided)
• Onion – 1 big + 10–15 small onions (finely chopped) or 2 big onions
• Tomatoes – 2 medium (chopped)
• Turmeric powder – 1¼ tsp
• Coriander powder – 1½ tsp
• Red chili powder – 1 to 1½ tsp (adjust to taste)
• Garam masala – 1½ tsp
• Curry leaves – a handful
• Asafoetida (hing) – a pinch
• Salt – to taste
• Grated coconut – ½ to ¾ cup (for grinding)
• Water – as needed

👩‍🍳 Instructions

1. Prepare Black Chana

   • Soak black chana in water for 6–7 hours.
   • Pressure cook with enough water for 10–12 whistles until soft. Set aside.

2. Make the Gravy Paste

   • Heat 2 tablespoons of oil in a pan. Add cloves and cinnamon sticks.
   • Add chopped ginger, garlic, and 3–4 dry red chilies. Saute well.
   • Add chopped onions and saute until golden.
   • Add chopped tomatoes and cook until soft.
   • Add turmeric, coriander, chili powder, and garam masala. Mix well.
   • Add grated coconut and some water, then grind this mixture to a smooth paste.

3. Cook the Kadala Curry

   • Heat 2 tablespoons of oil in a thick pan. Add 2 dry red chilies and fry briefly.
   • Add finely chopped onions and saute until golden.
   • Add curry leaves and a pinch of hing. Mix well.
   • Add the prepared gravy paste and water to adjust consistency.
   • Add salt to taste and bring it to a boil on medium-high flame.
   • Add the boiled black chana and mix well.
   • Lower flame to medium-low, cover, and simmer for 10–15 minutes.
   • Adjust water if needed for desired thickness.

4. Serve

   • Switch off the flame. Serve hot with puttu, appam, or idiyappam.

🌟 Tips

• Use fresh curry powder or garam masala for the best aroma.
• Adjust chili quantity based on your spice preference.
• Grinding fresh coconut gives the gravy a rich and creamy texture.
• Add water gradually for desired gravy thickness.

🍽️ Serving Suggestions

Serves 4 to 5 people as a side dish.
Traditionally served with puttu, appam, or idiyappam for a classic Kerala breakfast.
Also pairs well with steamed rice or chapathi.

🔄 Variations & Tips

• ✅ Soak black chana overnight for faster cooking and better texture.
• ✅ Use fresh grated coconut; avoid canned or desiccated.
• ✅ Adjust red chilies to control spice levels.
• ✅ For thicker gravy, reduce water while grinding coconut.
• ✅ Use a pressure cooker or Instant Pot for convenience.

🥦 Nutritional Benefits

** Black Chana (Kadala)**

• Rich in plant-based protein, supports muscle repair.
• High in fiber, promotes digestion and gut health.

** Spices (Turmeric, Coriander, Red Chili)**

• Turmeric: anti-inflammatory.
• Coriander: aids digestion and is antioxidant-rich.
• Red chili: boosts metabolism and contains vitamin C.

Video Tutorial