Kadala Curry Recipe / Kerala Kadala Curry Recipe / Kadala Curry for Puttu & Appam

Kadala curry and Appam, a match made in heaven. Frankly speaking, my mom has never made channa curry when she makes appam. She always make this varutharacha potato curry and it tasted so amazing with the spongy appam. My mom's appam used to be crispy and spongy at the same time, it soaked up the curry beautifully.

But i always wanted to try the combo appam and kadala curry. And finally i made it yesterday. I should tell you that it tasted so yummy. And i will share a simple appam recipe which is so easy to make very soon. So stay tuned..

Check out my other version of channa curry right here, here , here and here. And i have a kadala curry which goes well with rice, check this here..

Preparation Time : 10 mins
Soaking Time : Overnight
Cooking Time : 45 mins + 45 mins for cooking channa
Serves : 5 to 6

Ingredients:

Channa / Kabuli Channa / Chickpeas - 2 cups dried
Salt to taste

For Roasting & Grinding:
Coconut - 1 cup grated
Coriander Seeds / Mullu Malli - 4 tblspn
Dry Red Chilli - 5 to 6
Cinnamon Stick - 1 large stick
Fennel Seeds / Saunf / Sombu - 1 tblspn
Oil - 1 tsp

For Tempering:
Oil - 2 tblspn
Onions or Shallots - 1 large Sliced thinly / 10 sliced thinly
Curry leaves a sprig
Green Chilli - 1 slit

Method:

Soak channa overnight. Add the soaked channa to pressure cooker, cover with water and pressure cook it for 5 whistle. After that simmer the pan and cook for 20 to 25 mins. Switch off the heat and let the steam go all by itself.

Now first roast the masala and grind it. Heat oil in a kadai. Add in cinnamon, fennel, coriander seeds and dry red chilli. Saute this for couple of mins on low heat.

Now add in coconut and roast them till they turn golden. Remove them to a blender and puree them finely.

Now take the cooked channa along with the cooking liquid in the same kadai in which you roasted the spices.

Add the ground masala, salt and mix well. Bring this to boil and simmer it for 10 to 15 mins till oil separates.

Now make the tempering, by heating some oil and frying onions, curry leaves and green chilli in that till golden. Pour this over the channa and mix well.

Serve with appam or puttu.

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