🍛 Kerala-Style Kadala (Kala Chana) Curry – A Sunday Morning Classic
Kadala Curry was a cherished Sunday ritual in our home. I still remember waking up to the comforting aroma of spices, coconut oil, and bubbling black chana from the kitchen. It always meant one thing: a delicious breakfast of hot, fluffy puttu paired with mom’s soulful kadala curry.
This dish wasn’t just food—it was an emotion. The kind of meal that made us slow down, sit together, and savor every bite without hurry. My mother’s version was simple, but packed with warmth, flavor, and care.
Even today, preparing this curry brings back that same sense of comfort and connection. It’s my way of keeping those cozy Sunday mornings alive—and I hope it brings just as much joy to your plate.
🧄 Ingredients
For the Curry:
- 1 cup black chickpeas (kala chana) – soaked overnight
- 1 medium onion – sliced
- 1 medium tomato – chopped
- 2–3 green chilies – slit
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- Salt – to taste
- 1 tbsp coconut oil
- ½ tsp fennel seeds (saunf)
🔥 Instructions:
1. Pressure Cook the Chickpeas
- Soak the black chickpeas overnight.
- Pressure cook with water and salt (about 3 to 5 whistles or until soft). Set aside.
2. Make the Paste
- In a pan, lightly roast sliced onion and chopped tomato.
- Add fennel seeds, then switch off the gas.
- Add red chili powder, coriander powder, and garam masala.
- Let it cool. Then grind into a smooth paste along with 8–10 cooked chickpeas and a little water.
3. Prepare the Base Curry
- Heat coconut oil in a pan.
- Sauté the ground paste.
- Add green chilies.
- Cook until aromatic and the raw smell disappears.
4. Combine Everything
- Add the cooked chickpeas along with their cooking water.
- Add salt.
- Mix well and let the curry simmer for 10–15 minutes until thick and flavorful.
5. Serve Hot
- Serve with puttu, appam, dosa, or even steamed rice. It’s comfort food at its finest.
💡 Tip:
If you want extra creaminess, add a splash of coconut milk at the end.
Garnish with fresh curry leaves and a swirl of coconut oil for that final Kerala touch!
This is more than just a curry — it’s a little bowl of nostalgia. I hope it brings the same joy to your plate as it brings to mine 💛
