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Kadala / Brown Channa Curry

Kadala curry is a very popular and traditional dish of Kerala. Very usual combo is Kadala curry and puttu, which are like made for each other. Kadala curry goes well not only with appam and puttu but also with rice, dosa, idiyappam, poori and chapati. Brown Channa Can be prepared in various ways, this recipe is more adapted from rajma and chick pea curry style i.e. onion and tomato paste. Let’s see how to make:
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 45 minutes
Author foodopi

Ingredients

Ingredients:

  • 1 ½ Cup Brown Chana Soak the Channa for 8 hrs
  • 1 Onion
  • 1 Tomato
  • 1 ½ tsp Chilli Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder

For Tempering:

  • 1 Star Anise
  • ½ Cinnamon Stick
  • 1 Clove
  • 5 to 6 Curry Leaves

For Cooking

  • Salt to taste
  • Water to cook
  • Oil for frying

Instructions

Method:

  1. Rinse the soaked brown channa, water and salt cook them in pressure cooker for two whistles. After the pressure comes down drain the channa and keep it aside.
  2. Meanwhile make a paste of onion and tomato, take oil in the pressure bring it to heat, put all the ingredients under tempering and fry them in the pressure cooker for a minute.
  3. Put the Onion and tomato paste and let it fry till the tomato are done, one can see the oil separating from the paste.
  4. Then add the dry masala powders and cook for some more time add some water if required to prevent the masala from getting burnt.
  5. Now add the cooked channa and add some water as required cook it in the pressure for another 2 whistles.
  6. Remove it leave till the pressure comes down and open the lid and cook it further till the desired consistency and adjust the curry with the salt for desired taste.

Recipe Notes

Notes:

This Curry Can be served with Chapati and Rice, I personally prefer with Rice and papad as a side dish.