Kadala Curry is a Kerala Special Recipe. Generally consumed as a side dish for breakfast like Puttu or Appam. Nadan Kadala Curry is prepared using Black Channa. It is a mild spicy coconut based curry flavoured with garam masal and curry leaves.In some parts the coconut used is slightly roasted, ground as a paste and added. I have not roasted the coconut and used fresh coconut for this recipe.



INGREDIENTS:

Black Channa/ Khala channa - 1cup
Onion, chopped-1
Ginger, chopped-1 inch
Garlic, chopped -2 cloves
Tomato (chopped) -1 small
Turmeric powder- ¼ teaspoon
Chilli powder-1 ½ teaspoons
Coriander powder- 1 teaspoon
Garam masala- ¼ teaspoon
Fennel seeds- ¼ teaspoon
Coconut- ¼ cup
Curry leaves- 1 sprig
Salt- to taste
Oil- 2 teaspoon


PROCEDURE:
  • Soak the channa overnight; place inside the cooker and add water enough to cover the channa dal; then add some salt.
  • In a pan add oil; add the onion and cook till it soften; add ginger and garlic; cook till the raw smell leaves.
  • Add the tomato and salt; cover the lid and cook till the tomatoes softens.
  • Add turmeric, chilli powder, coriander powder and garam masala; cook for a minute and add the cooked channa with salt. Crush the channa lightly with the back of the laddle. 
  • Add little water; cover and cook for 2mts.
  • Meanwhile grind coconut with fennel seeds and  two teaspoons of channa (to thicken the gravy); grind as a fine paste; add the paste with channa masala and a cup of water.
  • Add some curry leaves and allow the gravy to thicken. Add coriander leaves if desired.
  • Note:  Dont add fennel seeds or garam masal  lot in this curry. Mild flavour of garam masala gives good taste to this curry.