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Kadala Curry


  • Bengal Gram(channa) -500gm
  • Onion – 2 medium
  • Ginger – small piece finely chopped
  • garlic – 1 full finely chopped
  • Green chili -3 finely chopped
  • Coconut – 1/2 coconut( finely grated). 
  • Turmeric powder -1 tsp
  • Chili powder – 1 tbsp
  • Coriander powder -3 tsp
  • Garam Masala Powder/Chicken masala – 1 tsp if chicken masala 2 tbs
  • Salt needed
  • Oil – 2 tbsp
  • Mustard seeds -1 tsp
  • Curry leaves- few


Soak channa for 5-6 hours. Cook 3 whistles in a pressure cooker(don’t remove the water from chana after cooking).

Heat 1 tsp of oil and fry coconut on medium flame until it turns golden brown. Grind it in a mixer and make smooth paste.

Heat oil in a pan, add mustard , once spluttered mustard , add finely chopped chili,curry leaves garlic and ginger. Stir it well. once it start to turn its color add chopped onions. Saute the onion until it turns it color. Add salt, chili powder, coriander powder, turmeric powder and garam masala or chicken masala powder. Saute for 4 to 5 minutes( upto change the raw taste of powders).

Then add cooked chana with water into the pan. Add coconut paste also now.  Cook it for 6 to 7 minutes. once started bubbling off the flame.

You can add mustard and curry leaves in last step instead of adding earlier.In this case once curry get cooked, in a separate pan add 1 tbs of oil and splutter mustard. Then add curry leaves. Add this mixture into the prepared curry.

Tasty kadala curry is ready. Serve with hot puttu, vellayappam….

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