Wednesday, 12 December 2012

Channa Curry or Kadala Curry

Am posting after really long, thanks to a really hectic quarter at work and then virtually two months totally disconnected from the internet when I went to spend some time with my in law’s place.

This post is about a channa curry or kadala curry as it is called in Malayalam. This goes well with Puttu which is a steamed Mallu dish generally served for breakfast.
I will also post the puttu recipe soon.


200 grams black channa,
1 large chopped tomato,
½ tsp of turmeric powder,
1 ½ tsp coriander seeds,
2 green cardamoms,
2 small pieces of cinnamon,
3 cloves of garlic,
3 red chillies,
3 small sliced onions,
½ a cup of shredded coconut,
2 tsp of oil,
½ tsp of mustard seeds,
1 twig of curry leaves,
Salt to taste


Soak the black channa overnight. Pressure cook it with the chopped tomato, salt to taste and turmeric powder.

Heat a teaspoon of oil and add the coriander seeds, green cardamoms, cinnamon, garlic, red chillies, sliced onions and shredded coconut. Fry it on a low flame till it starts browning. Grind it to a fine paste.

Add this masala paste to the channa and bring to a boil. Lower the flame and cook it till it is done.

Heat the remaining oil and add the mustard seeds and curry leaves. When the mustard seeds pop switch off the gas. Pour this seasoning on top of the channa curry.

Serve hot with puttu.