Kerala Kadala Curry is an authentic, traditional roasted coconut gravy made with black chickpeas (kala chana) that pairs exceptionally with soft puttu, appam, and dosa. In this recipe, learn how to prepare traditional Nadan Kadala Curry along with simple Instant Pot and stovetop instructions.
Kadala curry is the most popular, traditional side dish for puttu and appam/palappam in Kerala. Its a very healthy side dish recipe which is ideal for breakfast. In Tamil, we call this as Kondakadalai Kurma, Chana gravy in English, Kala chana kurma in Hindi. Last week I shared Kerala Puttu Recipe in my space.
As I promised in that post, here is the Nadan kadala curry recipe with coconut. I watched this video reference, You tube video to try the authentic recipe as its my first attempt. It came out very well and tasted yummy with Puttu. I am sure it tastes well for appam and dosa too. Though the procedure seems little bit lengthy, its worthy to try.
Even though Black chana is widely used for this recipe, I think even white chana would do. After trying this authentic version, I am looking for a simple kadala curry recipe without coconut. Friends, please mail me the recipe in my inbox if you have any. Ok, now lets see how to make Kerala style Kadala curry recipe for Puttu, Appam.
Quick Notes for US & Abroad Kitchens
- Instant Pot: Soak black chickpeas overnight and pressure cook on High for about 20–25 minutes with natural release before adding the coconut gravy.
- Substitute: Use thawed frozen grated coconut or rinsed canned black chickpeas; reduce added water for canned chickpeas.
- Measurements: The original recipe uses a 200 ml cup; the ingredient card includes approximate gram and ounce equivalents.
- Storage: Refrigerate cooled curry in an airtight container for up to 3 days and reheat with a splash of water.
Kadala Curry Recipe – Kerala Nadan Style
Ingredients
- 1 cup Black Chana / Kondakadalai about 200 g / 7 oz
- 1 tbsp Coconut oil about 14 g / 0.5 oz
- 2 Big Tomato about 240 g / 8.5 oz
- 1 Big onion about 150 g / 5 oz
- 1 tbsp Ginger, garlic paste about 15 g / 0.5 oz
- 1 Green chilli slitted; about 5 g
- ¼ tsp Turmeric powder about 0.75 g
- ¼ cup Coconut bits optional; about 20 g / 0.7 oz
- Water & salt as needed
To grind
- 2 tsp Coconut oil about 9 g / 0.3 oz
- ½ cup Grated coconut about 50 g / 1.8 oz
- 1 tbsp Red chilli powder about 8 g / 0.3 oz; I used Kashmiri chilli powder
- 1.5 tsp Dhania powder about 4 g / 0.1 oz
- ¼ tsp Turmeric powder about 0.75 g
- ½ no Big onion or 4 small onions; about 75 g / 2.6 oz
- 1 inch piece Cinnamon
- 3 Cloves
- 2 Cardamom
- ½ tsp Fennel seeds about 1 g
- Water as needed
To temper
- 1 tbsp Coconut oil about 14 g / 0.5 oz
- 1 tsp Mustard seeds about 3 g / 0.1 oz
- 1 Red chilli
- ½ Big onion chopped finely; I didn’t use it
- few Curry leaves
Instructions
- Wash and soak the chana overnight. It would be doubled in quantity after soaking. Slice the onion,chop tomato into small pieces. Set aside.
- Heat coconut oil in a pressure cooker and saute the onions, G&G paste till the raw smell of paste goes off. Now add the slitted green chilli, tomato pieces. Saute till tomato turns mushy.
- Add the coconut bits (if using) and saute well. Add the soaked chickpeas, turmeric powder, salt and 1.5 cups of water. Let it pressure cook in low flame for 2 whistles.
- In the mean time, heat coconut oil in a kadai and saute the cinnamon, cloves, cardamom, onion, grated coconut, fennel seeds.Saute till grated coconut turns slightly golden.
- To this, add the red chilli powder, turmeric powder, dhania powder and mix well.
- Let it cool. Then grind everything to a smooth paste adding enough water.
- After opening the cooker, add the ground paste, 1/2 cup of water and let it boil for few minutes till the gravy reaches desired consistency. When the gravy boils, check for taste.Add more salt or chilli powder if needed. If you want very thin, watery gravy add 1/4 cup more water. If you want thick, switch it off after boiling for sometime. I made it slightly thick.
- In a small kadai, heat coconut oil and splutter mustard seeds, pinched red chilli, chopped onions and curry leaves. Add to the gravy. Mix well and serve with puttu, appam, dosa !!
Notes
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Frequently Asked Questions
Yes. Soak the black chickpeas overnight, pressure cook them until tender, and finish the coconut gravy using the Sauté function.
Yes. Rinse and drain canned chickpeas, then simmer them in the prepared coconut gravy until the flavors combine.
Serve it with puttu, appam, dosa, idiyappam or rice.
Try this yummy, traditional Kerala style Kadala curry and enjoy with puttu, appam, dosa !!
I just love tis gravy with puttu..looks good Chitra
Hello mam, Its very nice to see your comment in my space after years :) Hope everything is good :)
wow puttu with Kadala curry is just an awesome combo :) looks so yummy and you have nailed it !!
Thank you :)
can we use this curry with wheat puttu ?
Yes, any puttu is fine. Hope it tastes good :)
Tried this yummy kadalai curry for aapam today came out really well
Hmmm.. i just blend ginger, garlic, onion, tomato hybrid, green chillies, soaked cashew (optional), tamarind, coriander seeds, cumin seeds, green cardamom, pepper, cloves. No coconut if in a hurry. Cook the brown channa to a very soft state adding tea powder, salt and two cloves.mash a hand full of cooked channa. Heat oil, add the paste, cook till oil separates, and add the mashed and cooked channa. Garnish with coriander and mint leaves chopped.
Thank you for sharing Kadala curry recipe without coconut. I will try soon.
Superb presentation Chitra ji . will try cooking the Kadala curry today
Thank you. Please leave your feedback once you tried it.