Kerala Style Vella Kadala Curry

Here is one of my fav Kerala recipes of all time. I cant have enough of Puttu and Kadala. But sadly, I dont make Puttu that often, since Jose isnt a big fan and I feel lazy to make it for just me. However, that doesnt stop me from making this kadala curry. This is something I make very often. We usually have it with chapathi, but it tastes great with Appam, Idiyappam,Upma  and Dosa too.

I get requests for side dishes for chapathi very often and this one is a good option. I’ve used coconut milk in this recipe, but if you want you can skip it, refer notes.

Hope you get to try this one soon…

Here is the recipe…

Grind together ingredients from chopped ginger & garlic – fennel powder, with 3 tbsp water to a smooth paste…

Step 1 - Kadala Curry
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Heat oil in a deep and wide pan. Add chopped onion. When onion becomes brown, add ground paste. Cook for 2-3 mins…

Step 2 - Kadala Curry
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Add 2-3 tbsp of retained stock and mix well…

Step 3 - Kadala Curry
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Add mashed kadala and mix well…

Step 4 - Kadala Curry
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Add stock and bring it to a boil. Add rest of the cooked kadala and mix well. Reduce flame to lowest and cover & cook for 7-8 mins…

Step 5 - Kadala Curry
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Add 1 cup of thin coconut milk (if using) or water. Bring it to boil and simmer for 5-7 mins…

Step 6 - Kadala Curry
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In a small pan, heat oil and crackle mustard seeds. Add sliced small onion and curry leaves. Cook till the onion browns. Add this to the Kadala curry…

Step 7 - Kadala Curry recipes
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Kerala Style Vella Kadala Curry
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Kerala Kadala Curry

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 1 cup Vella Kadala (White Chana/Dried Chickpeas)
  • 3 medium Onion (chopped)
  • 2.5 tsp Chopped ginger & garlic (each)
  • 2.5 tsp Chilli powder
  • 2.5 - 3 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1/4 tsp Fennel powder
  • 1 cup Thin cococnut milk (optional, refer notes)
  • Salt

To temper

  • 1/2 - 1 tsp Mustard seeds
  • 5-6 Small onion/ Shallots (sliced)
  • Curry leaves
  • Coconut oil

Instructions

  • Soak 1 cup kadala overnight. Drain the water and rinse the kadala 2-3 times. Pressure cook Kadala with 2.5- 3cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins.
  • Open the cooker and separate the Kadala and stock (cooking water). Take 1/4 cup of cooked kadala and add 2-3 tbsp of stock and mash it well. Keep this aside.
  • Grind together ingredients from chopped ginger & garlic - fennel powder (ginger, garlic, chilli, coriander, turmeric, garam masala & fennel powder) with 3 tbsp water to a smooth paste.
  • Heat oil in a deep and wide pan. Add chopped onion. When onion becomes brown, add ground paste. Cook for 2-3 mins. Add 2-3 tbsp of retained stock and mix well. Add mashed kadala and mix well. Add stock and bring it to a boil. Add rest of the cooked kadala and mix well. Reduce flame to lowest and cover & cook for 7-8 mins.
  • Add 1 cup of thin coconut milk (if using) or water. Bring it to boil and simmer for 5-7 mins. Check salt and add more, if required.
  • In a small pan, heat oil and crackle mustard seeds. Add sliced small onion and curry leaves. Cook till the onion browns. Add this to the Kadala curry.
  • Let the curry rests for 20-25 mins, before serving. The gravy tends to thicken as it rests, so adjust the consistency accordingly.
  • Serve with Puttu, Appam, Chapathi, Dosa etc;

Notes

If you want, you can skip the coconut milk, just add water instead and follow the recipe. The curry keeps well in the fridge for 2-3 days.

 

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  • Hi Maria,
    I have to thank for the wonderful recipes. I tried this kadala curry recipe and it was finger licking good. Your blog is really awesome. I can trust all your recipes. I also tried you chicken biriyani recipe and my guests were so impressed. Great work – really appreciate your effort.

    Cheers,
    Lini

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