Wednesday, July 10, 2019

Posted by Mala at 12:00:00 AM No comments
This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.

Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft
Tomatoes - 3, pureed
Coconut milk - 1 cup
Coconut oil - 2 tsps
Sugar - 1 tsp
Onion - 1, big - finely chopped
Curry leaves
Salt to taste

To grind
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Fresh pepper - 1/2 tsp
Ginger garlic paste - 3/4 tsp
Green chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon sticks - 2, small

To season
3-4 tsps of coconut oil
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 2, slit

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible

Ingredients mentioned above for grinding loaded in the jar

and ground to a fine paste

Green chillies slit, onion cut and tomatoes pureed

Coconut milk extracted

All the key ingredients

Coconut oil heated, mustard seeds and curry leaves seasoned

Onions and green chillies added and sauteed

Ground paste added now

Now the tomato puree

After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.

Now add the coconut milk, taking care to switch off.

Add 1 tsp brown sugar

and some cold pressed coconut oil

Serve hot with the Kerala delicacy PUTTU!!!

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