Kerala Kadala Curry – a delicious accompaniment for multiple Kerala breakfast dishes. The recipe is a spicy blend of Kadala (Black Channa) with fried coconut masala and spices. Kadala curry goes well with popular breakfast dishes like Appam, Puttu, Idiappam or Dosa.

Ingredients

1. Kadala/ black channa    : 1 cup (soak it overnight)
2. Chopped onion : 2 (medium)
3. Chopped Tomato          : 1 (medium)
4. Green chilly       : 3
5. Chopped garlic : 5 cloves
6. Chopped ginger : 1-inch piece
7. Salt
8. Coconut slices   : A hand full
9. Curry leaves
10. Oil        : 1.5 T – Sp.
11. Fennel seeds    : A big pinch
12. Garam masala : ¼ T-Sp.
13. Water   : 3 ½ cup

For grinding

1. Grated coconut : 1 ½ Cup
2. Coriander powder          : 2 ½ Tbl-Sp.
3. Chilly powder    : 2 Tbl-Sp.
4. Turmeric powder           : ¼ T-Sp.
5. Pepper powder : ½ T-Sp.
6. Fennel seeds    : ¼ T-Sp.

For seasoning

1. Coconut oil        : 1 ½ T-Sp.
2. Mustard seeds : ¼ T-Sp.
3. Red chilly          : 3
4. Curry leaves

Method

• Heat a kadai/pan, add grated coconut and fry till it turns to golden brown in color, add a bit of coconut oil if needed.
• Then add the fennel seeds, chilly powder, coriander powder, pepper powder and turmeric powder and fry it for about 2 minutes in low flame.
• Cool it completely and powder it in a small mixer, once you see oil is oozing from the coconut, add enough water to make a fine paste.

• Wash the soaked Kadala well and drain it well.
• Heat 1.5 T-Sp of oil in a pressure cooker and splutter the fennel seeds.
• Add the onions along with ginger, garlic, green chilly, curry leaves and salt.
• Sauté it until the onion became translucent.
• Then add the chopped tomato and sauté it for about 1 minute.
• Now add the kadala along with 1 cup of water and mix well.

• Now close the pressure cooker and cook it until soft. ( 4-5 whistles is typical).Turn off the stove.

• Once pressure is released, add the ground coconut paste and water ( I used 2.5 cup of water at this point).

• close the lid and cook it in a slow flame for about 10 minutes.
• Heat 1.5 T-Sp of oil in a pan and splutter mustard seeds followed by red chilly and curry leaves.
• Add this seasoning to the curry along with garam masala and mix it.

Tips:-

1. It’s a semi thick gravy, so adjust the water quantity.
2. Frying the coconut is very important, adjust the flame while frying the coconut, to avoid over burning.
3. Adjust the spice level to your taste.