Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kerala Kadala Curry


White channa/ Kabuli channa – 1 cup
Grated coconut – 1 cup
Chili powder – 1 tsp
Coriander powder – 3 tsp
Masala powder – ½ tsp
Turmeric powder – ¼ tsp
Shallots cut into two – ½ cup
Chopped tomatoes – 2 nos
Curry leaves - as required
Mustard seeds – ½ tsp
Dried red chilies – 2 nos
Salt - as required
Oil - as required 

Method of Preparation:

Soak channa in water overnight. In a pan, add 2 tsp of oil. Roast coconut till it turns brown. Fry for another 2 minutes with dry curry powders (chili, coriander, masala, turmeric). Let it cool and grind well. Cook channa in a pressure cooker with salt and water. In a pan, add oil. Add onions, tomatoes, cooked channa, ground masala and sauté well. Add required amount of water and salt. Let it boil. In another pan, add 2 tsp of oil and splutter mustard seeds. Add curry leaves and dried red chilies. Add this to the channa curry.


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