Kadala Curry / Black Channa Gravy is a protein rich side dish that is generally served with Puttu, Appam and Idiyappam. Black channa is cooked in tomato and coconut based graved and finally tampered with cumin seeds and Curry Leaves. It is a very popular side dish prepared in every household in kerala to be served with breakfast. I have served it with wheat idiyappam/String hoppers.
Kadala Curry / Black Channa Gravy
Kadala Curry / Black Channa Gravy is protein rich side dish to be served with breakfast recipes.
Servings: 2
Ingredients
To Pressure Cook Black Channa
- ½ Cup Black Channa
- Water as required
- salt to taste
To Saute and Grind
- 20 Shallots
- 2 Medium Tomatoes
- ⅓ Cup Coconut Grated
- 3 Dry Red Chillis
- 1 Tablespoon Oil
Other Ingredients
- 1 Teaspoon Cumin Seeds
- fistful Curry Leaves
- ¾ Cup Water
- Salt to taste
Instructions
For Cooking Black Channa:
- Soak black channa overnight or at least for 4 hours. In the morning drain the excess water. Pressure cook Channa with 1.5 cup water and salt for 3 whistles. Switch off the flame. Let the pressure release in its own. Open the Pressure cooker. Drain the excess water and set the chickpea aside.
For Sauting and Grinding:
- Heat 1 tablespoon oil in a wok. Add in shallots and saute until glossy. Add the tomatoes and salt to taste and saute them.
- Once the tomatoes are mushy add the dry red chillis and coconut and saute them in low flame for 3 minutes.
- Set this mixture aside and cool them completely. Grind them into a paste.
- In the same kadai used for sauting add one more tablespoon of oil and them add jeera, allow it to splutter. Add curry leaves and saute for few minutes. Add the ground paste.
- Add Water and Channa and allow it to boil. Add Salt to taste. Cook until the oil separates in the sides of the vessel.
- Tasty kadala Curry is now ready to serve.
Notes
- Adjust the spice level as per your taste. Mine was moderate.
- Preparing the dish in coconut oil gives an awesome taste. If you like coconut oil that’s a better option for taste.
Step by Step Photos on how to make Kadala Curry / Black Channa Gravy
-
For Cooking Black Channa :
Soak black channa overnight or atleast for 4 hours. In the morning drain the excess water. Pressure cook Channa with 1.5 cup water and salt for 3 whistles. Switch off the flame. Let the pressure release in its own. Open the Pressure cooker. Drain the excess water and set the chickpea aside.
- Heat 1 tablespoon oil in a wok. Add in shallots and saute until glossy. Add the tomatoes and salt to taste andsaute them.
- Once the tomatoes are mushy add the dry red chillis and coconut and saute them in low flame for 3 minutes.
- Set this mixture aside and cool them completely. Grind them into a paste.
- In the same kadai used for sauting add one more tablespoon of oil and them add jeera, allow it to splutter. Add curry leaves and saute for few minutes. Add the ground paste.
- Add Water and Channa and allow it to boil. Add Salt to taste. Cook until thwe oil seperates in the sides of the vessel.
- Tasty kadala Curry is now ready to serve.
Easy, goes well with chapati, my favourite too.
Easy y make goes well with chapati my favourite !!!